Sweet and Spicy Raw Mango Chutney (Chunda)

Step 1: Prepare the Mangoes

Take unripe or semi-ripe mangoes. Peel the skin off the mangoes using a peeler.

Step 2: Grate the Mangoes

Grate the peeled mangoes using a grater into a large mixing bowl.

Step 3: Add Spices and Sugar

To the grated mangoes, add salt, red chilli powder, turmeric powder, and a generous amount of sugar.

Step 4: Mix Thoroughly

Mix all the ingredients well with a spoon until everything is thoroughly combined and the sugar starts to dissolve slightly.

Step 5: Incorporate Vinegar and Black Salt

Add vinegar and black salt to the mango mixture. Continue to mix until these new ingredients are fully incorporated.

Step 6: Transfer to Jar

Carefully pour the prepared mango chutney mixture into a clean, dry glass jar.

Step 7: Cure in the Sun

Cover the mouth of the jar with a clean cloth and secure it with a rubber band. Place the jar in direct sunlight to cure for at least one week. This process allows the sugar to fully dissolve and the flavors to meld, thickening the chutney.

Step 8: Store and Serve

After curing, remove the cloth, seal the jar with its lid, and store the chutney. Serve this sweet and spicy mango chutney as a side with paratha or other Indian meals.

• Ensure mangoes are unripe or semi-ripe for the best flavor and texture.

• Curing in direct sunlight is crucial for the traditional taste and preservation of the chutney.

• Use a clean, dry glass jar to prevent spoilage.

• Add roasted cumin powder for an earthy flavor.

• Incorporate fennel seeds or fenugreek seeds for additional aromatic notes.

• Adjust the amount of red chilli powder to control the spice level.