Mango Chunda, Aam chunda recipe, the recipe with full video and step by step pictorial instructions. Mango chunda is an easy Gujarati style, sweet, spicy mango preserve., made using raw mangoes. This aam chunda recipe goes well with Parathas and Theplas.
Traditionally aam chunda is made in a different way. I have written about that method at the end of the post. My mom learnt this aam chunda recipe from one of our relatives when they visited Mumbai last year. So this year she wanted to try it out. She was telling me to try out this recipe and my sister was highly recommending that too.
Aam chunda | Mango chunda I have tried a few years back but somehow couldn’t get good clicks, so didn’t post that. I had this in my to-do list for a long time and got many requests also to post the recipe of aam chunda in Jeyashri’s kitchen.
This time I followed Divya kuduva’s version which she posted on Instagram and it turned out so well. The family enjoyed it with parathas.
Do try out Raw mango rasam, Kerala style cut mango pickle, Mango sevai recipe.
Aam chunda recipe
Mango Chunda recipe
Ingredients
- 1 cup grated mango
- ¾ cup sugar
- ½ tsp red chili powder
- ¼ tsp pepper powder
- ½ tsp salt
- 1 tsp roasted cumin powder
- Asafoetida a pinch
- ½ tsp turmeric powder
Instructions
- In a pan add 1 cup grated mango. Usually, we add an equal amount of sugar.
- But I have added ¾ cup of sugar
- Add ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp salt, ½ tsp pepper powder and a pinch of asafoetida.
- Mix everything well and cover it and keep it aside for an hour.
- After an hour, switch on the pan and start cooking this. The mixture must have oozed out water, as we have mixed it with sugar.
- Keep stirring it in a low flame.
- Add 1 tsp roasted cumin powder and mix well.
- Keep checking for one string consistency.
- Once you get the one string consistency, switch off the flame.
- Do not cook much after that, as it will make the aam chunda harder.
- Once it is cool, store it in a clean dry airtight container.
- Keep it inside the refrigerator. This stays good for more than 3 months.
Video
Notes
2. You can increase the sugar to 1 cup if you want it sweeter.
3. Even you can spread on bread too.
- In a pan add 1 cup grated mango. Usually, we add an equal amount of sugar.
- But I have added ¾ cup of sugar
- Add ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp salt, ½ tsp pepper powder and a pinch of asafoetida.
- Mix everything well and cover it and keep it aside for an hour.
- After an hour, switch on the pan and start cooking this. The mixture must have oozed out water, as we have mixed it with sugar.
- Keep stirring it in a low flame.
- Add 1 tsp roasted cumin powder and mix well.
- Keep checking for one string consistency.
- Once you get the one string consistency, switch off the flame.
- Do not cook much after that, as it will make the aam chunda harder.
- Once it is cool, store it in a clean dry airtight container.
- Keep it inside the refrigerator. This stays good for more than 3 months.
- Mango Chunda goes well with parathas and theplas.
- You can increase the sugar to 1 cup if you want it sweeter.
- Even you can spread on bread too.
- Traditionally, mix grated mango and sugar in a vessel. Choose a little tall vessel, as the sugar oozes out water.
- Cover it with a thin cloth and keep it under the open sunlight for 7- 8 days. During the night time keep it inside.
- After 8 days, you will see the sugar has nicely thickened and formed a kind of thick syrup. So this method does not need cooking.
- After 8 days add red chili powder, a little salt, roasted cumin powder, and mix well with a clean spoon.
- Store this in a clean dry jar. This can be stored for a year too.
- If you have access to an open terrace and bright direct sunlight try out this traditional method of making Mango Chunda | aam Chunda.
