Instant mango chunda (sweet mango pickle)

Name: Instant mango chunda (sweet mango pickle)
Total time: 1500 s
Yield: as desired
Cuisine: Pakistani
Ingredients: 1 bowl peeled and grated raw mangoes; 1 & 1/4 bowl sugar; 1/2 Tspn Turmeric powder; 1/2 Tspn Salt or to taste; 1-2 Cinnamon stick; 4 cloves; 1 Pinch Black seeds; 1/2 Tspn Red chili powder/ Kashmiri lal mirch; 1 Tspn roasted crushed Cumin

Sumreen Farooq @Sf_kitchen2012

Bahawalpur

Aam Chunda is a spicy, sweet and sour mango pickle made with raw green unripe mangoes, sugar and spices. This is one of the jewel pickles from Gujarati cuisine and is easy to prepare too.

Sumreen Farooq @Sf_kitchen2012

Bahawalpur

Aam Chunda is a spicy, sweet and sour mango pickle made with raw green unripe mangoes, sugar and spices. This is one of the jewel pickles from Gujarati cuisine and is easy to prepare too.

Saved

Ingredients

25 minutes

as desired

1 bowlpeeled and grated raw mangoes
1 & 1/4 bowl sugar
1/2 Tspn Turmeric powder
1/2 Tspn Salt or to taste
1-2Cinnamon stick
4cloves
1 PinchBlack seeds
1/2 Tspn Red chili powder/ Kashmiri lal mirch
1 Tspn roasted crushed Cumin

Saved

Steps

25 minutes

1

Rinse and wipe dry the mangoes. Then, peel them.
2

Grate or shred the mangoes.
3

In a pan, take the grated or shredded mangoes, sugar, turmeric powder and salt. Note that the addition of sugar depends upon the sourness of the mangoes and your taste preferences. Covered and set aside for 5-10 minutes.
4

Switch on the heat. On low heat, cook this mixture. At first the sugar will start to melt and consistency will be liquid and watery. Stir often so that the sugar does not crystallize while cooking the mixture.
5

When the sugar syrup starts to cook, you will see a lot of bubbling in the mixture.
6

Add cinnamon sticks, black seeds and cloves mix well.
7

Keep on stirring and cooking.The mixture will begin to thicken gradually.
8

When the sugar in the mixture reaches a 1 to 2 thread consistency, switch off the heat.
9

Note that if you cook more, then the chunda gets a thick, sticky and hard consistency. The consistency should be more like a jam and look translucent. There should also be some crunch in the mangoes.
10

Lastly, add red chili powder and roasted cumin powder. You can also add more red chili powder for a spicier chunda.
11

Mix very well. Cool the mixture completely.
12

Once cooled, spoon Aam Chunda in a clean sterilized glass jar or bottle.
13

Serve Aam Chunda as a side condiment with a North Indian meal or you can also have it with chapati or roti or paratha.
14

Note
Add less or more red chilli powder according to the spice levels you prefer in the mango chunda.