Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle
by Tarla Dalal
Added to 190 cookbooks
This recipe has been viewed 203412 times
Mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.
This is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda.
Chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas .
- Combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely.
- Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency.
- Switch off the flame, transfer it to a deep bowl and allow it to cool completely.
- Once cooled, add the chilli powder and cumin seeds powder and mix well.
- Serve immediately or store in an air-tight container and store in a dry, cool place for 1 year.
Quick Mango Chunda, by Tarla Dalal
Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle recipe with step by step photos
or what we lovingly call them achaar are a quintessential part of Indian meals. There are sweet, spicy, tangy variants of pickles. While some are instant/quick to prepare while some take 10-12 days. Below is a list of some instant pickle recipes :
For making homemade Quick Mango Chunda, take 2 big raw Rajapuri mangoes and wash them.
Peel them with the help of a peeler or a knife.
Grate the mangoes, we require 2 cups of grated kachi kairi.
Transfer the mangoes to a broad non-stick pan.
Add the sugar. You can substitute sugar with powdered jaggery or use a combination of both.
Add the turmeric powder.
Add the salt, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely.
Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency. To check the consistency, stick it on your fingers and check whether it forms a single string or no.
Switch off the flame, transfer it to a deep bowl and allow it to cool completely. After cooling down the Quick Mango Chunda will become denser.
Once cooled, add the chilli powder. If you want to make the Quick Mango Chunda spicier, then add a little more red chilli powder.
Also, add the cumin seeds powder and mix well. Traditionally chunda is made by mixing grated raw mango, sugar and spices and placed in sunlight or 8-10 days.
Serve the Quick Mango Chunda immediately or store in an air-tight container and store in a dry, cool place for 1 year.
Thepla, Masala poori and Parathas taste yum with the Quick Mango Chunda.
Nutrient values (Abbrv) per tbsp
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