Chhundo (Sweet Mango Pickle)

Method

1. 1Mix grated mango + salt + turmeric; let it sit 30 min — releases water.
2. 2Drain a bit of the water if too much.
3. 3Layer with sugar in a clean dry jar; cover loosely with cloth.
4. 4Sun-cure 3-5 days, stirring once a day — sugar dissolves into a thick syrup.
5. 5When syrupy and translucent, stir in chilli + cumin.
6. 6Store in clean dry jar; keeps months in fridge — pair with thepla or roti.