Aam chunda is a Gujarati-style spicy, sweet and sour mango pickle made using green raw mangoes. This vegan and gluten-free pickle is a perfect accompaniment to your summer Indian meals. Here is how to make it.
Wash 2 pounds (1 kg) of green mangoes and wipe them well with a kitchen towel. Peel them using a sharp knife. Grate the mangoes using the middle hole of a box grater or shred them using a julienne peeler as I did. Discard the seed.
Stir together grated mangoes, 1 tablespoon regular white salt, 1 teaspoon black salt, and ½ teaspoon turmeric powder in a large non-reactive bowl.
Keep aside on the counter for 30 minutes. The mangoes will release some liquid in this time.
Add 1 pound (½ kg) grated jaggery, 1 pound (½ kg) powdered sugar, ½ teaspoon asafetida, 1 tablespoon Kashmiri red chili powder, and 1 teaspoon ground cumin to the bowl.
Mix everything well.
Transfer the chunda to a clean and dry glass jar.
Close the jar loosely with the lid. If you close the lid tightly, the gas formed inside will not have space to escape. You can also tie a muslin cloth around the mouth of the jar instead of putting the lid.
Keep the jar in strong direct sunlight for 8-10 days. Keep stirring it once every day using a clean spoon.
In the first few days, the liquid will float on top of the jar but as the pickle starts to cook, everything will begin to come together. The pickle will be ready to eat in 10-15 days and can be stored for up to a year in a cool and dry place.
To make instant chunda, follow this step-by-step procedure. Rinse and shred (grate) the raw unripe mangoes. In a pan take shredded or grated mangoes, add ½ kg sugar, ½ kg jaggery, and ¼ teaspoon of salt. Cook on a low flame and keep on stirring until the solution starts thickening and bubbles appear (10-12 minutes).Stir often to avoid the sugar syrup getting crystallized. Cook until the mixture reaches a 2 thread consistency and switch off the flame (3-4 minutes).Do not overcook as the chunda will become very sticky hard in its consistency. Lastly, add ½ teaspoon of chili powder and ½ teaspoon of ground cumin. Allow it to cool completely. Transfer in a clean glass jar and store for up to a year in. a cool and dry place.