Aam ka Chunda or Keri No Chundo as called in Gujarati is a sweet and tangy mango relish which is made using sour raw mangoes, sugar, jaggery and spices. Here is how to make Chunda Recipe at home.
This side dish is a must in all Gujarati households as it holds a special place in their cuisine. Aam Ka Chunda is one flavoursome dish that entices as well as satiates the appetite of every food lover.
Just like Aam ki Launji, this Gujarati Mango Chunda is a delicious Mango Pickle Recipe which is made by cooking raw mango shred with sugar syrup or jaggery. Spices like red chilli powder, hing, cumin powder etc are added to it for additional taste.
A blend of spicy, sour and sweet mango preserve that is made of raw unripe mangoes that suffices the palate. This Gujarati Mango Chunda recipe is made from grated mangoes that are sun-dried in sugar and jaggery syrup and seasoned with a pinch of spices.
Most households take the traditional route while preparing Aam Ka Chunda as it tastes perfect. The traditional way requires a lot of effort and is time-consuming but the results are worth the time invested.
Mango-Sugar mixture is kept in a glass jar in direct sunlight which cooks the mixture gradually. This process might take up to 10 days. Lastly, the mixture is infused with mild flavouring to get the authentic taste.
How to make Instant Chunda?
In today’s fast-paced life everyone likes things instant rather than following the traditional long route. To make instant chunda, follow this step by step procedure.
o Rinse and shred the raw unripe mangoes.
o In a pan take shredded or grated mangoes, add sugar and 1/4 tsp of salt. The amount of sugar depends on the tartness of the mangoes. The sourer the mangoes the more amount of sugar is
added to balance the taste. If you do not wish to use sugar than you can add powdered jaggery. A mix of sugar and jaggery also works fine.
o Cook the sugar + Mango mixture on a low flame and keep on stirring until the solution starts thickening and bubbles appear. Stir often to avoid the sugar syrup getting crystallised.
o Cook until the mixture reaches a 2 thread consistency and switch off the flame. Do not overcook as the chunda will become very sticky hard in consistency.
o Lastly, add 1/2 tsp of chilli powder and 1/2 tsp of roasted cumin powder. Allow the aam chunda to cool completely.
o Follow this step by step method at home and serve it with chapattis, theplas or rotis. This dish will indefinitely win the hearts of everyone.
Chunda Recipe with jaggery
Everyone loves to incorporate pickles in their meals as it not just enhances the taste of your meals but also helps in digestion. This tongue tickling, sweet-sour taste of Aam ka Chunda or also popularly known as Keri no Chunda is an instant hit in many households.
Many health-conscious people prefer jaggery over refined sugar as it is considered to be more nutritious. The recipe is all the same with the only difference being is that crushed jaggery is used instead of sugar.
I hae used a mix of sugar and jaggery but you can totally skip the sugar and use only jaggery instead.
Variations of Chunda
Talking about sweet, sour and tangy pickles, Sweet-Lemon chunda and Amla Chunda are other variants of flavoured induced pickles that satisfies the cravings of everyone. These side dishes make the rest of the meal delectable and appetizing.
Chunda Recipe
Chunda
Aam ka Chunda or Keri No Chundo as called in Gujarati is a sweet and tangy mango relish which is made using sour raw mangoes, sugar, jaggery and spices. Here is how to make Chunda Recipe at home.
Ingredients
- 1 kg Raw Mango Peeled and Julienned
- 1 tbsp salt
- 1 tsp Black Salt
- 1/2 tsp Turmeric Powder
- 1/2 kg Jaggery Grated
- 1/2 kg Sugar Powdered
- 1/2 tsp Hing
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tsp Roasted Cumin Powder
Instructions
Mix the grated mango with salt, black salt and turmeric powder and keep aside for 30 minutes.
Add grated jaggery, powdered sugar, hing, red chilli powder and cumin powder and mix well.
Transfer the chunda in a glass jar.
Cover the lid of the jar and keep it in sun for 8-10 days.
Keep stirring the chunda everyday while it’s kept in the sun.
The sugar and jaggery will dissolve and everything will come together once the chunda is ready.
You can keep this chunda for upto a year in a cool and dry place and use as and when required.
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