Mango Chunda Pickle Recipe – Gujarati Mango Chunda Recipe
Introduction:
Mango Chunda, also known as Chundo or Khaman, is a quintessential Gujarati pickle that captures the perfect balance of sweet and sour flavors. Traditionally made with raw mangoes, this tangy-sweet chutney is a delightful accompaniment to any Indian meal. The grated raw mango is combined with a blend of spices and sugar to create a vibrant, flavorful condiment thatโs a hit in any household. Whether you’re enjoying it with dal and rice or as a side dish for parathas, Mango Chunda is sure to elevate your meal with its unique taste and rich texture.
Cuisine: Gujarati Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (peeled and grated) | 5 cups (approx. 1 kg) |
| Salt | 2 teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sugar | 4 cups (approximately 840 grams) |
| Red Chilli powder (optional) | 1 teaspoon |
| Cumin seeds (Jeera) | 2 teaspoons (roasted & crushed) |
Preparation Time
20 minutes
Cook Time
20 minutes
Instructions
-
Prepare the Mangoes:
Begin by thoroughly washing the raw mangoes. Dry them completely before peeling the skins. Once peeled, grate the mangoes finely and set them aside in a large bowl. -
Marinate the Mangoes:
Add salt and turmeric powder to the grated mangoes. Mix well and let the mango mixture sit aside for 2 hours. During this time, the mangoes will release some of their natural water, which will help the flavors meld together. -
Combine Sugar:
After the mangoes have marinated for 2 hours, youโll notice the mixture has a good amount of liquid. At this point, start adding the sugar little by little, stirring continuously. Be sure to dissolve the sugar slowly and evenly into the mango mixture until it’s almost fully incorporated. -
Spice it Up:
Once the sugar has dissolved, sprinkle in the red chilli powder (if using) and roasted cumin seeds. Stir everything together to ensure the spices are evenly distributed throughout the mixture. -
Cooking the Chunda:
Transfer the mixture into a heavy-bottomed pan or kadhai and cook over low heat. Stir the mixture regularly to prevent it from sticking to the bottom of the pan. The pickle should simmer gently for about 20 minutes. The mixture will thicken as it cooks, and the mangoes will soften while absorbing the sweet and spicy flavors. -
Final Adjustments:
Continue to cook until the mixture reaches a jam-like consistency. Taste and adjust the seasoning, adding more salt, sugar, or spices as per your preference. If the Chunda is too thick, you can add a little water to reach the desired consistency. -
Cool and Store:
Once done, remove the pan from the heat and allow the Chunda to cool to room temperature. Transfer it to an airtight glass jar or container for storage. The pickle can be enjoyed immediately or left to mature for a few days, which will enhance the flavor over time.
Serving Suggestions:
Mango Chunda can be served with a variety of Indian dishes. Its sweet and tangy flavor pairs wonderfully with traditional Gujarati dishes like khichdi, thepla, or dal rice. You can also enjoy it as a spread for sandwiches or as an accompaniment to parathas and rotis. Its versatility makes it an excellent choice for enhancing any meal.
Nutritional Information (per serving, approx. 1 tablespoon):
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 0.2 g |
| Carbohydrates | 11 g |
| Sugars | 9 g |
| Fiber | 0.5 g |
| Fat | 0 g |
| Sodium | 250 mg |
Tips and Variations:
- Adjust Sweetness: Depending on the tartness of the mangoes, you may need to adjust the sugar level to achieve the perfect balance of sweetness.
- Add More Spices: If you enjoy a spicier version, you can increase the amount of red chilli powder or add a pinch of asafoetida (hing) to the recipe.
- Vegan-Friendly: This recipe is completely vegan as it uses no animal-based products.
- Storage: Mango Chunda can be stored in an airtight container in the refrigerator for up to 3 months. The longer it sits, the more flavorful it becomes.
Conclusion:
This Gujarati Mango Chunda Pickle recipe is a wonderful way to savor the taste of raw mangoes. Itโs a perfect mix of sweet, sour, and spicy, making it an irresistible side dish for any Indian meal. With its simple ingredients and straightforward process, itโs a pickle you can prepare and enjoy year-round. So, give this recipe a try, and add a burst of flavor to your next meal with this delightful chutney!
