Chundo Recipe

• 3½ kg raw Mangoes (grated)
• 3½ kg Sugar
• 250 g Red seedless Raisins
• 50 g Kashmiri Chilly Powder
• 4 cups Vinegar
• 2 tbsp Cinnamon Powder
• 2 tbsp Cloves Powder
• 2 tbsp Black Pepper Powder
• 2 tbsp Garlic (chopped)
• 2 tbsp Cumin Seeds (roasted & crushed)
• 5 g Asafoetida
• Salt (to taste)

• Combine grated mangoes with sugar, vinegar, and garlic in a pan. Cook, stirring continuously, on low flame until sugar has melted.
• Add raisins, salt, chilly powder, cinnamon powder, clove powder, black pepper powder, cumin seeds, and asafoetida. Stir generously until the mixture turns sultry. Remove from heat and cool.
• Preserve the chutney in sterilized jars and serve as desired.