This is a traditional gujarati aachar which they call as 'chhundo'. But instead of cooking on gas stove, it is kept in dhoop (strong sunlight) before adding mirch masala in it, for eight to ten days, to melt the suger properly. The mango used in it is Rajapuri Kairi to get the best result. We prepare this every year since last 25 years.
आप ने इस चटनी में बड़ी इलायची का प्रयोग नहीं किया है,मेरी मम्मी इसमें वो भी डालती थीं,लाजवाब स्वाद के कारण हम लोग तो छुप छुपकर खा जाते थे,साल भर तो कभी रख ही नहीं पाये
