Look for hard raw mango with dark green skin. Signs of yellow means the mango is ripening and it will be difficult to achieve the sweet and sour taste.The amount of sugar should equal the weight of unskinned mango. Unless you buy the indian pickling mango(rajapuri) you will most likely need 20 to 30 % less sugar. I have been using the south American mangoes marketed for consumption as a fruit and these tend to be sweet. Hence I use almost 40% less sugar. The creamier the flesh, the more sour the mango. Less sugar will mean the syrup will be slower to develop.
I must acknowledge that this is Lalitaba's recipe. Like with most recipes, I can still not emulate her chundo!
Skin and Grate the mango(s). Place in a wide bottom large pan.
Cover grated mango with the sugar and set aside for 2-3 hours.
The sugar will melt and mix with the mango.
Now cook the mixer over a low heat until the sugar starts to become jellylike(syrupy). Do not evaporate all the liquid, keep the mass a little runny.
Once the syrup has formed, take the pan off the heat.
Let it cool a little.
In a separate small pan heat up the oil and and add the vaghaar ingredients. Add the hing just as the ingredients start to splutter. Now quickly add this vaghaar to the main chundo.
Once the mass has cooled more, add the rest of the spices.
Mix well and transfer to glass jar(s). Always heat up the jar(sterilize) without the lid in the microwave before filling with the chundo. Close jar once the pickle is completely cold. As the chundo gets eaten, always transfer remaining chundo into a smaller jar. Try and keep the air portion in the jar to a minimum to extend the life of the pickle.