Mango Chunda is a sweet & tangy pickle made by cooking raw mango pulp with sugar, spice powders and salt. Mango Chunda is a great side for roti, chapati & rice meal and is liked by all for its taste. Aam Chunda Recipe is published in this post with step by step pictures.
I always love tangy pickles and this is one of a kind. Chunda is a sweet,spicy, sour preserve made with raw mangoes and sugar as base ingredients.Traditionally chunda is made by mixing everything and keeping in a glass jar under sunlight and in the heat the chunda gets cooked in few days.But what I’ve shared here is an instant quick version that can be made in few mins.
This sweet mango pickle with curd rice is my favorite.You can serve it with paratha, chapathi etc.
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📖 Recipe Card
Aam Chunda | Mango Chunda
Ingredients
- 1 cup raw mango grated
- 3/4 cup sugar
- 1/4 teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- 1/2 teaspoon roasted jeera powder
- salt to taste
Instructions
- Do not switch on flame : To a kadai add grated raw mango, sugar, turmeric powder and salt to taste.
- Mix well until sugar gets dissolved.
- Keep covered for 30 mins and set aside.
- After 30 mins keep in low flame and cook.
- Keep cooking in low flame when it starts to bubble rigorously add red chilli powder and roasted jeera powder and mix well.
- Keep checking for one thick string consistency, when it reaches (it will reach in few mins) give a quick mix and switch off. It will look little runny at this stage but will thicken after cooling. Enjoy Aam Chunda!
Video
Notes
- Do not overcook the pickle will become hard.
- Also look for one thick string that's the perfect stage.
- Add 1 cup sugar if you prefer it more sweeter.
- Usually the small raw mango variety is used for chunda but I didn't get it so used kili mooku maanga which is in season right now.
- It will look gooey even after the single string is formed but don't be tempted to overcook, it will thicken after cooling down.
How to make Aam Chunda
- Do not switch on flame : To a kadai add grated raw mango, sugar, turmeric powder and salt to taste.Mix well until sugar gets dissolved.
- Keep covered for 30 mins and set aside.After 30 mins keep in low flame and cook.
- Keep cooking in low flame when it starts to bubble rigorously add red chilli powder and roasted jeera powder and mix well.
- Keep checking for one thick string consistency, when it reaches(it will reach in few mins) give a quick mix and switch off.It will look little runny at this stage but will thicken after cooling.
Serve with rice / paratha.
Tangy chunda ready!
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