Quick Spicy Sweet Mango Chunda
The recipe for mango chunda, also known as aam chunda, is easy but delicious and goes with any cuisine! Mango chunda is a simple, raw mango-based, sweet, sour, and spicy Gujarati mango preserve. Theparas and Theplas work nicely with this aam chunda dish.
Aam Chunda is traditionally prepared differently. When we visited Mumbai last year, one of our relatives taught my mother how to make aam chunda. She decided to give it a try this year. She urged me to try this dish, and my sister also gave it high praise. So, here I am sharing the tried and tested Mango Chunda (Raw mango Chutney) recipe
What is Mango Chunda?
Mango chunda is a spicy, tangy, and sweet chutney made from raw mangoes from Gujarat, India. It has a unique taste, combining sweet, sour, spicy, and savory flavors, making it a must-have condiment in Indian kitchens.Raw mangoes are grated and cooked with sugar, spices, and roasted cumin powder, red chili powder, turmeric, and kalanamak until thick and jammy.
Mango Chunda (Aam Chunda ) Recipe
Preparation Time: 20 Minutes
Cook Time: 20 Minutes
Resting Time: 1 Hour
Total Time: 1 Hour 40 Minutes
Servings: Approx 8 Tablespoons
Sweet And Spicy Raw Mango Chutney
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1 Cup grated raw and fresh mango
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½ tsp Red Chili Powder
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¾ Cup Sugar
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½ tsp Salt
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¼ tsp Pepper Powder
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½ tsp Turmeric Powder
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1 tsp Roasted Cumin Powder
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A Pinch of Asafoetida
Instant Raw Mango Chunda Recipe
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Add 1 cup of shredded mango to a pan. We typically add the same quantity of sugar.
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However, I've added 1/4 cup of sugar.
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Add 1/2 teaspoon each of red chili powder, turmeric powder, salt, pepper, and asafoetida.
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After thoroughly combining everything, cover it and set it aside for an hour.
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Turn on the pan and begin cooking this after an hour. Given that we combined the mixture with sugar, water must have leaked out of it.
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Continue to whisk it over a low flame.
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Stir in 1 teaspoon of toasted cumin powder.
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Keep looking for uniformity in one string.
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Turn off the flame after you reach one string consistency.
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After that, avoid cooking much more because it would toughen the aam chunda.
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Once it has cooled, keep it in an airtight, clean container.
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Maintain it in the fridge. This remains effective for almost three months.
Mango Chunda (Aam ki Chutney): Traditional Recipe
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Grated mango and sugar are traditionally combined in one container. Due to the water that the sugar flows out, pick a small, tall jar.
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For seven to eight days, cover it with a thin cloth and expose it to direct sunshine. Maintain it indoors all night.
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You'll notice that the sugar has wonderfully solidified and turned into a kind of thick syrup after 8 days. Thus, cooking is not required for this procedure.
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Add red chili powder, a little salt, and toasted cumin powder after 8 days, and stir thoroughly with a clean spoon.
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Keep this in a dry, clean container. Additionally, this can be kept for a year.
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Try preparing mango chunda using this approach according to tradition if you have access to an open patio and bright sunlight.
Serving Suggestions
This mango chutney or chunda can be eaten like any other jam, preserve, or marmalade. Indians enjoy tearing up their rotis or parathas, slurping up some of this chutney, and indulging in every delicious mango flavor.
With my evening tea and some sev (deep fried chickpea batter noodles), I could not resist using them on some salt crackers! Are you feeling daring? In your PBJs (peanut butter and jam sandwiches), savor this mouthwatering Indian mango chunda.