Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle
by Tarla Dalal
Added to 183 cookbooks
This recipe has been viewed 138550 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.
Nutrient values per tbsp
|Vitamin A||21.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2.6 mg|
|Folic Acid||1.3 mcg|
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