Aam Chunda | Mango Chunda
Aam ka chunda is a spicy, sour and sweet mango preserve made with raw unripe mangoes and spices.
Servings: 450 grams
Ingredients
- 2 large raw mangoes or 400 grams mangoes or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes
- 1.5 cups sugar
- ½ teaspoon red chili powder or add as per taste
- ½ teaspoon roasted cumin powder
- ¼ teaspoon salt or add as required
Instructions
preparation to make mango chunda
- Rinse and wipe dry the mangoes. Then peel them.
- Grate or shred the mangoes.
making mango chunda
- In a pan take the grated or shredded mangoes along with sugar and 1/4 tsp salt. Addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups sugar. You can also add powdered jaggery instead of sugar. I used organic unrefined cane sugar.
- Switch on the flame. Stir this sugar+mango mixture very well.
- On a low flame or sim, cook this mixture. Initially the sugar will melt and consistency will be watery. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
- When the sugar syrup will start to cook, you will see the mixture bubbling .
- Keep on stirring and cooking.
- The mixture will begin to thicken.
- When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then the chunda gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
- Lastly add 1/2 tsp red chili powder and 1/2 tsp roasted cumin powder. You can also more red chili powder if you want.
- Mix very well. Cool aam ka chunda completely.
- Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.
- Serve mango chunda as a side condiment with a north indian meal or you can also have it with chapatis or rotis.
Notes
The recipe can be doubled.