Mango Chunda – Aam ka Chunda
2 & 1/2
Red chili powder
roasted cumin powder
Roasted Sounf (aniseed) powder
For tempering ::
Kalo jeera/ Kalonji
Dry red chili
Wash and Clean a jar, sundry it or sterilize.
Clean the mangoes pat dry and grate them using a grater.
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.
Heat a tsp of oil in a kadhai or wok.
Add kalonji along with dry red chillies.
As soon as they stop spluttering add grated mango along with salt.
Cook for 3-4 minutes in high-medium flame.
Add grated ginger and keep sautéing.
When the mango shred soften a little, add sugar and mix well with a flat spoon till sugar dissolve completely.
When the mixture boils, add turmeric powder and let the mixture cook in low flame.
I usually cover the pan with a lid and stir occasionally.
Cook till the sugar syrup reaches one string consistency.
Add all the spices and stir so that all the spices combine with mango shreds.
Don’t overcook. Switch off the flame.
Cool it completely.
Transfer this mixture to a prepared jar and cover the jar tightly.
You can enjoy this sweet mango pickle up to a year.
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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