Raw mango chundo is a popular condiment used with Indian meals. It’s usually hot as well as sweet and sour and adds flavour to any curry. It’s great to use as a sandwich filling too – goes well with cheese. I used apples instead of mangoes for this recipe. My gardener brought a bag full of eating apples for me but I found them to be quite sour. I asked several friends how to use up the apples in cooking and I was given several recipes by them. Over the next few days, I will share with you what I made using the apples.
- 5-6 apples ( you should get just over 2 cups of grated apple)
- ½ cup brown sugar (or you can use jaggery)
- 1 tsp salt
- 2 tsp chili powder
- 1tsp chili flakes
- 2 tsps lemon juice
- 2 tbls oil
- 1 tsp mustard seeds
- 1 -2 dried red chillies
- Wash the apples and grate them using a mandoline or grater.
2. Add lemon juice and chili flakes to the apples.
3. Heat the oil and add the mustard seeds and the dried chilies. Once the mustard stops popping, add the apples and stir. Allow to cook until it starts to soften.
4. Once the apples soften, add the salt, chilies and brown sugar.
5. Keep stirring until all the sugar melts and blends in. At this stage taste to see if it needs any extra salt or sugar.6. The apple chundo is ready to be eaten. This chundo can be bottled as a preserve and eaten when needed.
Do you like the fluted bowls I served the chundo in? I love using them. These bowls are available from Amazon. These bowls are thin but very strong, durable and lightweight. They are perfect for serving anything. The fluted design makes it easy to hold the bowl comfortably in your hands., They are also microwave, oven, freezer and dishwasher safe. Once washed and dried, they can be stacked to store in the cupboard.