About the product

Chundo is a well-known Indian mango pickle that comes from the territory of Gujarat. It is made by safeguarding crude or semi-ready mangoes in a mix of flavors, sugar, and oil. The pickle is commonly sweet, tart, and somewhat fiery, making it a magnificent backup to Indian feasts.

Here are a few critical highlights of Chundo mango pickle:

Fixings: The primary element of Chundo pickle is crude or semi-ready mangoes, which are ground or slashed into little pieces. The mangoes are then blended in with flavors, for example, stew powder, turmeric, asafoetida, and salt. Sugar or jaggery is added to adjust the flavors and give them pleasantness. The pickle is additionally improved with mustard seeds, fenugreek seeds, and oil. To prepare Chundo, the mangoes are blended in with the flavors and sugar and afterward cooked over low heat until they become delicate and the flavors merge together. The pickle is normally stewed for a couple of hours until it reaches its ideal consistency. The treatment of mustard seeds, fenugreek seeds, and oil is added towards the end of the cooking process to improve the flavor profile.

Taste and surface :  Chundo pickle offers a novel mix of sweet, tart, and hot flavors. The regular poignancy of the mangoes is adjusted by the pleasantness of sugar or jaggery. The flavors add an inconspicuous intensity and smell to the pickle. The surface of Chundo is delicate and marginally stout, with the mango pieces holding some immovability.

Serving and stockpiling: Chundo pickle is customarily served as a fixing or side dish with different Indian dinners. It tends to be appreciated with rice, roti (Indian bread), parathas, or as a backup to snacks like samosas and pakoras. Chundo can be put away in a spotless, water- and air-proof container and refrigerated to prolong its life.

Chundo mango pickle is a famous pickle sweetheart in India and is likewise sent out to different nations. Its unmistakable flavor profile and flexibility make it a cherished topping in numerous Indian families.