Chunda [ sweet mango pickle ]

Ingredients:

• Grated sour mangoes - 5 cups
• Sugar - 4 cups
• Salt - 1/4 cup
• Red chili powder - 1 tbl sp
• Methi seeds - 1 tsp [ soaked in little water ]
• Cumin seeds - 1 tsp
• Cinnamon - 2 pieces [ 1 inch piece length ]
• Cardamom - 8
• Turmeric powder - 1 tsp
  

Method:
Select good sour mangoes and grate it and keep aside. Measure the grated mangoes.  Wash and soak methi seeds in little water. Powder coarsely cuminseeds, cardamom, cinnamon. Mix this with the chili powder, salt, sugar and drain the water from the methi seeds and add together with the grated mangoes. Mix well and keep the grated mangoes in a wide mouthed vessel. Close the neck of the vessel with a thin cloth and keep it in the hot sun for 10 to 15 days. After 15 days when it comes to the colour of honey, take it out and store in a glass jar or bottle. Serve with puries, chapatis.