It is a pickle from the state of Gujarat of India. Grated raw mangoes are used and sugar is added to balance out the tanginess of raw mangoes. Chunda has the oomph of raw mangoes and sweetness of sugar. Little red chili powder gives it a hot hint. Traditionally chunda is sun cooked and takes approximately 7-8 days. However, this is the recipe for instant chunda which is ready in 15-20 minutes. It pairs up so well with parathas and pooris. Not always do I serve it as an accompaniment; there are times when I make pooris to indulge in some delicious Gujarati aam chunda as in poori are served as an accompaniment to chunda J.
Raw Mangoes: It is critical to use non-fibrous raw mangoes for chunda recipe. Ask your vegetable vendor for the proper kairi.
Sugar: Granulated sugar has been used for the recipe. What is important is the ratio of sugar and raw mangoes. Sugar is added a little lesser than the raw mangoes. 75% of the raw mangoes if going by weight and 1: ¾:: 2 if going by the volume. Sorry if it appears confusing, the recipe is very simple.
Spices: Simple and basic ones i.e. salt, red chili powder, turmeric powder, asafetida, and roasted cumin seeds have been added. Use Kashmiri red chili powder for a brighter red chunda. You can easily double its quantity. It is low on heat and high on color, you know what I mean.
Well, I am not at all into pickles, etc. Therefore there aren’t many recipes on the blog as of now. However, I had tried and made strawberry jam which you might like to check out. Certainly, we have loads of pooris on the blog for the aam chunda.
Make it for a weekend brunch and serve with lauki ka thepla. Complete the brunch with rasewala dhokla and adrak wali chai.
1.This recipe makes approximately 1 cup chunda.
2.In a mixing bowl add 2 cups of grated raw mangoes and 1 and ¾ cup of granulated sugar.
3.Mix till the sugar dissolves. It will release its water... raw mango I guess!
4.Next goes in salt to taste, 1 tsp red chili powder and along with a pinch of asafetida (heeng).
5.I missed ¼ tsp turmeric powder. Here it goes.
6.Mix everything and transfer to a pan.
7.Cook on low flame stirring continuously till the mixture starts to bubble.
8.Take a drop of sugar syrup from the chunda in progress and put on a saucer. Take it between your finger tips and check. It should form single string. If using food thermometer it should be 105°C. Once so, switch off the flame. If the string doesn’t form continue to cook.
Tips:Food thermometers are easily available online and are pretty econimical. Believe me, they make the task much easier,
9.Mix in 1 tsp roasted cumin seeds.
10.Let it cool down completely. Thereafter keep in an airtight sterilized glass container. It stays good for about a year. Bon appétit!
Tips:If on cooling it appears over cooked, just add in 1-2 tbsp of water and cook for 2 minutes.
PREP TIME 10 minutes
COOK TIME 8-10 minutes
TOTAL TIME 18-20 minutes
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