Aam Chunda Pickle Recipe (Gujarati Mango Chunda)
Aam Chunda, also known as Gujarati Mango Chunda, is a sweet and tangy mango pickle that is cherished in Gujarat. This delicious and unique condiment is made from raw mangoes, sugar, and spices, and it can be enjoyed as a side dish with various meals. This simple yet flavorful recipe requires only a few ingredients and can be made using two methods – the sun-drying method or the stovetop method. Either way, the result is a deliciously tangy and sweet mango relish that complements many traditional Gujarati dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mangoes (peeled and grated) | 5 cups (about 1 kg) |
| Salt | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sugar | 4 cups (840 grams) |
| Red Chili Powder (optional) | 1 teaspoon |
| Cumin Seeds (Jeera) – roasted & crushed | 2 teaspoons |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings
- 1 jar
Cuisine
- Gujarati
Course
- Side Dish
Diet
- Vegetarian
Instructions
Step 1: Prepare the Mangoes
Start by washing the raw mangoes thoroughly and drying them completely. Peel the skin off the mangoes and then grate them using a fine grater. Once grated, place the mango in a bowl.
Step 2: Marinate the Mangoes
Add salt and turmeric powder to the grated mango. Mix well and let the mixture rest for about 2 hours. This allows the mangoes to release some of their water, which helps in the pickle-making process.
Step 3: Add Sugar
After two hours, you will notice that the mango has released moisture. Gradually add sugar to the mango mixture while stirring continuously until most of the sugar has dissolved. Be sure to stir until the mixture becomes smooth and well combined.
Step 4: Choose Your Method (Sun or Stove Top)
Sun Method:
- Place the mango-sugar mixture in a steel vessel with a rim (a deep bowl or pot works well).
- Cover the vessel tightly with muslin or cheesecloth and secure it with a thread or lace to ensure it is sealed.
- Leave the vessel under the sun for about 7 days, stirring the mixture once a day. The sugar and jaggery will melt, and the consistency will begin to thicken, reaching a double-string consistency.
- Bring the mixture indoors once the sun sets and continue the process each day, stirring and placing it back under the sun the following morning.
- Repeat this process until the mixture reaches the desired consistency.
Stove Top Method:
- Heat a heavy-bottomed pan on low heat and add the mango and sugar mixture.
- Stir continuously to ensure the sugar dissolves completely. You will see bubbles forming on the surface.
- Keep stirring until the sugar syrup reaches a single-string consistency. This should take about 5-8 minutes, so be careful not to overcook as this could cause the sugar to crystallize later.
- Once the syrup reaches the correct consistency, remove the pan from the flame and allow the mixture to cool completely.
Step 5: Add Spices
While the mango mixture is cooling, dry roast cumin seeds in a pan until they begin to crackle. Once roasted, coarsely crush the cumin seeds and set them aside.
Once the mango mixture has cooled, stir in the optional red chili powder (for heat) and the roasted cumin seeds. Mix well until the spices are evenly incorporated into the pickle.
Step 6: Store and Serve
Once cooled, transfer the Aam Chunda to sterilized glass jars. The pickle can be consumed immediately, but for best results, allow it to sit for a day or two to let the flavors meld.
This mango pickle can be stored for up to a year without refrigeration, as long as it is kept in an airtight container.
Serving Suggestions
Aam Chunda Pickle is a versatile side dish and can be served with a variety of dishes. It pairs wonderfully with Thelpas (Gujarati flatbreads), roti, paratha, or even as an accompaniment to rice and curry dishes. The sweet, tangy, and spicy flavors of this mango pickle add a perfect burst of flavor to any meal.
Notes:
- Sun Method: The sun method requires patience but offers a natural and traditional approach to making Aam Chunda.
- Stovetop Method: The stovetop method is quicker, but care must be taken not to overcook the sugar syrup.
- Consistency: The double-string consistency is key in determining when the pickle is ready in the sun method, while the single-string consistency ensures the right texture in the stovetop method.
This Gujarati Aam Chunda Pickle is not only easy to make but also a delicious way to preserve the goodness of raw mangoes. Enjoy the burst of flavors that come with this sweet and tangy condiment!
