Chundo is a shredded mango Indian pickle which is sweet and salty at the same time. As a child, I watched my grandma make chundo from scratch every mango season. She would shred dozens of sour unripe green mangoes, to which she added sugar and spices. The mixture was then covered tightly with a cloth and twine and left on our terrace to cook in the heat of the summer sun for a few days.
It was my job to make sure the giant metal pot remained in the sunniest patch on our terrace throughout the day. I’d usually forget to wear shoes for this task and my bare feet screamed as I ran on the blazing hot floor of the terrace towards the pot. The pain was then quickly overcome by the intense smell of the chundo making my mouth salivate. My feet still tingle and my heart misses my grandma every time I open a bottle of chundo.
Chundo is one of my favorite Indian condiment to eat with not just Indian food but with non-Indian foods too. In fact, I strongly urge you to make a trip to your nearest Indian grocery store and pick up a bottle the next time you find yourself craving some croissants. The texture is reminiscent of marmalade, while the flavor packs a punch of sweet, salty, and spicy all at the same time. It’s also good with toast, bagels, naan, rice, and tortilla chips. I hope you give it a try.
{ Oh and don’t forget to add Khari Shing to your shopping list too. }
The Hello Namaste! books are just $15 + tax & shipping, at the Antibland BOOKSHOP on the top right menu, and on Amazon.com. Now is the perfect time to order and have them ready for the upcoming Rakshabandhan holiday!
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