Bajri Methi Dhebra with Gujarati Chhundo

Ingredients

• 500 g Raw Mango (Weight after peeling and grating. Use a firm, sour variety like Rajapuri.)
• 500 g Sugar (Use granulated white sugar. Adjust based on mango sourness.)
• 1.5 tsp Salt (Non-iodized salt is preferred for pickles.)
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chilli Powder (Adjust to your preferred spice level.)
• 2 tsp Roasted Cumin Powder (For best results, roast whole cumin seeds and grind them fresh.)
• 0.25 tsp Hing (Also known as asafoetida.)

Instructions

1. 1

   Prepare and Macerate the Mangoes (60-90 minutes)

   • Wash the raw mangoes thoroughly, peel the skin, and grate them using the large holes of a box grater. Discard the seed. You should have exactly 500g of grated mango.
   • In a large, non-reactive bowl (glass or stainless steel), combine the grated mango, sugar, salt, and turmeric powder.
   • Mix everything very well with a clean, dry spoon until the mango shreds are evenly coated with the sugar mixture.
   • Cover the bowl and let it rest at room temperature for 60 to 90 minutes. This process, called maceration, allows the sugar to draw out moisture from the mangoes, creating a syrup.
2. 2

   Cook the Chhundo (20-25 minutes)

   • Transfer the entire mango and syrup mixture into a heavy-bottomed, non-reactive pan or kadai.
   • Place the pan on low to medium heat. Stir continuously until all the sugar has dissolved completely.
   • Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring frequently to prevent it from sticking to the bottom and burning.
   • The mixture will thicken and become glossy. To check for doneness, perform the 'one-string consistency' test: place a drop of the hot syrup on a small plate and let it cool for 30 seconds. Touch it with your index finger and then press it against your thumb. When you pull them apart, a single, sticky thread should form.
   • Once the one-string consistency is achieved, turn off the heat immediately. Overcooking will cause the chhundo to crystallize and harden upon cooling.
3. 3

   Cool, Spice, and Store (60 minutes cooling)

   • Let the cooked chhundo cool down completely in the pan. This is a crucial step and will take about an hour. Adding spices to a hot mixture will diminish their aroma.
   • Once it has reached room temperature, add the Kashmiri red chilli powder, roasted cumin powder, and hing.
   • Gently mix until the spices are evenly distributed throughout the relish.
   • Carefully transfer the finished chhundo into a completely dry, sterilized, airtight glass jar.
   • Seal the jar tightly. Let it mature for at least 24 hours before serving to allow the flavors to meld. It can be stored at room temperature for up to a year.