Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight
.
The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency.
The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.
Basic Information Preparation time 20 minutes
Cooking time 5-7minutes
Cooking time 5-7minutes
Makes around 2 cups
Ingredients
Ingredient | Quantity |
|---|---|
Mango/maangai | 2 cups(grated) |
Sugar/sakkarai | 1-1.25 cups |
Turmeric powder/manjal podi | 1/2 tsp |
Salt | 1 -1.25 tsp |
| Red Chilly powder/milagai podi | 1.25 tsp |
| Roasted cumin powder | 3/4 tsp |
Method
- Take the grated mango in a pan using to cook for the pickle.To this add the salt and turmeric powder,3 tbs of sugar.Mix it well till the sugar dissolves.
- Add in another 3 tbs of sugar and mix it well till it dissolves.Continue the same procedure till all the sugar dissolved.Now heat the pan in a medium flame and mix it well.
- In 2-3 minutes bubbles will start coming up from the mixture,at this stage add the chilly powder and roasted cumin powder.Mix it well and put off the flame,when the mixture is slightly watery.After cooling store it in an airtight glass container.
- Serve it with paratha,theplas and rotis
- The amount sugar depends on the sourness of the mango.It can be altered according to personal preference. .
- Use a clean dry spoon,to take the pickle from jar.
- Do not cook it for too long otherwise the sugar will crystallize.Also cook it in a low flame.
Enjoy................
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