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Mango Chunda – Aam ka Chunda

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There are only a few people who don’t like mangoes.. Mangoes which come with the advent of the hot summer season and end with the beginning of rainy season.  The king of fruit is found only for few months. I personally love mangoes in both raw and ripe form. And I believe we should have these seasonal fruits prettily as they are found once in a year .

 

Not only mangoes I love everything which can’t be found for next one year. Whether it is berries like strawberry or black plum, or vegetables like red carrots, green peas and pointed gourd. Now a day’s every fruit and vegetables are found all entire the year and also we are storing few in our refrigerator. But they taste great and different in their season.

 

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Well, today I have come up with a sweet mango pickle recipe, which is popularly known as mango Chunda. This is a traditional Gujarati conserve and can be made with Amla , raw turmeric and lemon also. Aam ka Chunda or mango chunda is a common preparation among all the Gujarati folk. And believe me or not this is the best ever sweet pickle.

 

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This Chunda has  a balance taste of sweet , sour and spiciness, Flavored with ginger, onion seeds, cumin powder and sounf powder. Traditional method of Making chunda is very difficult  and time consuming. They combine grated mangoes and sugar in a pot, cover it with a damp cloth and allow it for sun bath for a certain period of time.

 

This pickle is made by getting/absorbing heat from the sun which allow sugar to dissolve and become a clear syrupy consistency . It takes almost  15-20 days to be ready. Still people  follow this method as they are addictive with this. This pickle can be stored up to a year or more. And it’s so tasty and delicious that it can be consumed with chapatti, paratha  or even with bread and poori.

 

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Every year I make this and store it for a year till the next mango season comes. But here in Tamilnadu we are getting raw mangoes during Monsoon also. So I made a small batch of Chunda this time. Also I am going to share a quick and easy method of Chunda without compromising with taste. Let’s make…

 

 

Print Recipe
Mango Chunda – Aam ka Chunda
Cuisine Gujarati
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
big jar
Ingredients
For tempering ::
Cuisine Gujarati
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
big jar
Ingredients
For tempering ::
Instructions
  1. Wash and Clean a jar, sundry it or sterilize.
  2. Clean the mangoes pat dry and grate them using a grater.
  3. I like big thread of mango so I used a grater which has a big hole, you can use any grater as per your convenience.
  4. Heat a tsp of oil in a kadhai or wok.
  5. Add kalonji along with dry red chillies.
  6. As soon as they stop spluttering add grated mango along with salt.
  7. Cook for 3-4 minutes in high-medium flame.
  8. Add grated ginger and keep sautéing.
  9. When the mango shred soften a little, add sugar and mix well with a flat spoon till sugar dissolve completely.
  10. When the mixture boils, add turmeric powder and let the mixture cook in low flame.
  11. I usually cover the pan with a lid and stir occasionally.
  12. Cook till the sugar syrup reaches one string consistency.
  13. Add all the spices and stir so that all the spices combine with mango shreds.
  14. Don’t overcook. Switch off the flame.
  15. Cool it completely.
  16. Transfer this mixture to a prepared jar and cover the jar tightly.
  17. You can enjoy this sweet mango pickle up to a year.
Recipe Notes

 

  • Be very careful not to overcook the chunda. Otherwise the sugar can be crystallized.
  • This pickle tastes good when the mango shreds can be seen and feel a little crunchy.
  • If you are using small greater then you may not get mango shred like mine but don’t worry. Its taste will remain the same.
  • My mother in law add raisins in this chunda but I noticed adding raisins spoil the pickle very soon.
  • If you are making a small batch of Chunda then you may add 4 tbsp of  shallow fried raisins .

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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