Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle
by Tarla Dalal
Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images.
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.
Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka 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.
aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas.
Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos
Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle recipe - How to make Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
Quick Mango Chunda
2 cups peeled and grated raw mangoes (rajapuri)
1 3/4 cups sugar
1/4 tsp turmeric powder (haldi)
1 tsp salt
1 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
For quick mango chunda
- For quick mango chunda
- To make {span class="bold1"}quick mango chunda{/span}, 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 the {span class="bold1"}quick mango chunda{/span} immediately or store in an air-tight container and store in a dry, cool place for 1 year.
Quick Mango Chunda Video by Tarla Dalal
If you like this Quick Mango Chunda, then try:
-
Pickles 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. If you like Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | then below is a list of some instant pickle recipes :
For making the Quick Mango Chunda:
-
For making homemade Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | 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 1 3/4 cups sugar. You can substitute sugar with powdered jaggery or use a combination of both.
-
Add 1/4 tsp turmeric powder (haldi).
-
Add 1 tsp 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 1 tsp chilli powder. If you want to make the Quick Mango Chunda spicier, then add a little more red chilli powder.
-
Also, add 1/2 tsp roasted cumin seeds (jeera) 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 | aam ka chunda | Gujarati raw mango sweet pickle | 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.
| Energy | 53 cal |
| Protein | 0 g |
| Carbohydrates | 13.2 g |
| Fiber | 0.2 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 1 mg |
| Iron | 0 mg |
| Magnesium | 0.9 mg |
| Phosphorus | 1 mg |
| Sodium | 97.1 mg |
| Potassium | 14.7 mg |
| Zinc | 0 mg |
My chunda has dried can i add boiled water to make it watery
What to do if the sugar measurement is more in the chundo ?
Yesterday I made this chundo and it turned out to be awesome. Very very tasty and delicious. Thanks a lot for sharing this recipe.
Hi...I overcooked my chunda & it turned out to thick and sticky after cooling. Any solution to this will be great help. Thanks
Does the Chundaa turn dark by cooking on flame versus the tradional method of keeping in sun?
Hii I tried this recipe but i think i put a little extra salt by mistake. How to fix it now? Plz suggest. Thankyou😊