Aam Ka Chunda Recipe, Mango Chunda

A sweet and tangy grated mango pickle- specialty from the Indian state Gujarat

Chunda is a very popular pickle from Gujarat.Its a very simple and easy to make yet taste very delicious.Mango chunda is a classic mango pickle which is made with just few ingredients. Traditionally chunda is made by sun cooking method thus no cooking is required to make it .But sun cooking do need some time so if you want to make and taste it quickly then you can also make it in a microwave or cook on gas stove.

To day I am sharing both methods-the gas stove method and the traditional sun cooking method. Sun cooking may take about a week to 10 days depending on the heat in the climate .If you are cooking on gas stove then use a heavy bottom pan and keep stirring to avoid it burning or sticking at the bottom of the pan.

I have added saffron and cardamom powder in the chunda but it is totally optional you can either add or just skip it depending on your choice.

Aam Ka Chunda Recipe, Mango Chunda A sweet and tangy grated mango pickle- specialty from the Indian state Gujarat

• CourseChutney /Dips, Pickles/Achar
• CuisineGujarati Cuisine

Prep Time

10minutes

Cook Time

15mins

Prep Time 10minutes

Cook Time 15mins

Ingredients

• 1.5cup Raw Mango / Kachcha Aamgrated
• 1.5cup Sugar / Chini
• 1tsp Salt / Namak
• 1tsp Red Chilli powder / Laal mirch powder
• 1tsp Roasted Cumin Powder / Jeera Powder
• 1/3tsp Cardamom Powder / Elaichi Powder(optional)
• 12thread Saffron(optional)

Instructions

1. Wash and wipe the raw mangoes(2 big size raw mangoes)
2. Peel the mango skin and then grate them.
3. Add salt and turmeric water and mix well and then keep covered for 2-3 hours.
4. Now mix sugar in the grated mangoes and stir well and wait till the sugar release water and almost dissolve.
5. After this step you can make it in two ways either sun cook it or cook on stove top.
6. Sun cooking Method-
7. Fill the prepared mango and sugar mixture in a glass jar.
8. Tie a muslin cloth on the mouth of the jar and keep in direct sun light.
9. Daily stir the mixture once and keep the jar in sunlight for about 10 days or till the sugar syrup turn sticky like a syrup of one thread consistency.
10. Now mix red chili powder and cumin powder and mix .
11. Stove Top Method-
12. Take a heavy bottom pan and add the prepared mixture in it.
13. Cook on medium heat till it start bubbling and boiling.
14. Reduce the heat ,add saffron and cook on low heat and keep stirring in between else it may stick and burn at the bottom.
15. When it become like a one thread syrup then remove from the gas stove.
16. Add chili powder and cumin powder.can also add cardamom powder.
17. let it cool down completely then store in a sterilized glass jar.
18. Easily stays well for a year or till it last.

Recipe Notes

Note-

You can slightly adjust the quantity of sugar according to your taste ,can add 1.25 cup to 1.5 cup of sugar in it.

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