Aam ka Chunda

Aam ka chunda

Gujarati Chundo

Chundo, also known as chunda or choondo, is a traditional Indian sweet and spicy pickle usually made with grated mango, sugar, and various spices. It hails from the Gujarati cuisine and is often served as a condiment with meals, particularly with Theplas (a type of Gujarati flatbread). Making chundo can be a delightful way to preserve mangoes during their peak season, and the process involves sun-cooking the mango mixture to achieve a jam-like consistency. Here's a recipe you can follow to make chundo at home:

Ingredients

• 1 cup Raw Mangoes grated

• 3/4 cup sugar or jaggery

• 1 tsp turmeric powder

• A tiny pinch salt

• 1 1/2 tsp cumin

• 1 tsp chili powder

Instructions

• Mix the grated mangoes,salt and turmeric powder and keep aside for 15 minutes.Add powdered jaggery little by little combining with the grated mango mixture.

• Then heat a pan and slowly saute the jaggery mango mixture till all the jaggery is completely dissolved and the chundo thickens.when the bubbles appear and the grated mangoes begin to glisten with the jaggery syrup and thickens.

• you can add the cumin powder and take off from the stove.Store well after cooled in a clean glass jar and cover well.

Details

Prep time: 6 minsCook time: 12 minsTotal time: 18 minsYield: 220 grams

Here is another method , do try !

Ingredients:

• 2 large raw mangoes (preferably sour, green mangoes)

• 2-3 cups sugar (adjust based on mango sourness and your preference for sweetness)

• 1 tablespoon salt

• 2 teaspoons turmeric powder

• 1 tablespoon red chili powder (adjust according to heat preference)

• 2 teaspoons cumin seeds, roasted and coarsely crushed

• 1/2 teaspoon cardamom powder (optional)

  Instructions

  • Peel the mangoes and grate them finely. Discard the pit.

  • In a large mixing bowl, combine the grated mangoes with salt and turmeric powder. Let it sit for about 2-3 hours. This process will draw out water from the mangoes, which is essential for the sugar to dissolve properly.

  • After the mangoes have released water, add sugar to the bowl. Mix well until the sugar is fully incorporated. Allow this mixture to sit again for a few hours, or overnight, which helps the sugar to dissolve and meld with the mango flavors.

  • Transfer the mango and sugar mixture into a large, wide-mouthed glass jar or a similar container.

  • Cover the opening of the jar with a thin cloth or muslin. Secure it with a string or rubber band.

  • Place the jar in direct sunlight for 5 to 6 days, stirring the mixture once or twice a day. The heat from the sun will gradually thicken the mixture to a syrupy consistency.

  • Once the mixture reaches the desired consistency and the sugar is completely dissolved, stir in the red chili powder, roasted cumin powder, and cardamom powder if using. Mix thoroughly.

  • Allow the chundo to cool completely if it feels warm from the sun.

  • Transfer the chundo into a clean, dry glass jar. Ensure the jar is sterilized if you plan to store the chundo for an extended period.

  • Store the chundo in a cool, dry place. It can last for several months due to the high sugar content, which acts as a preservative.

Tips:

• Use unripe, firm mangoes that are sour as they provide the best flavor and texture for chundo.

• Depending on the sourness of the mangoes and your taste preference, you may need to adjust the amount of sugar.

• If you don’t have enough sunlight, you can cook the chundo on low heat in a heavy-bottomed pan until the sugar dissolves and the mixture thickens.

Chundo is a delightful addition to any meal, offering a perfect balance of sweet, spicy, and tangy flavors. It can be enjoyed with bread, parathas, or as a side to add zest to your dishes.

Mango chunda

Theplas and chunda