This is a sweet, mild-spicy and sour pickle from Gujarat. This is an instant Chunda recipe, almost a-must in every Gujarati households and made with few ingredients.
The traditional preparation of Chunda is time consuming, but this is a quick version that tastes superb and is surprisingly easy to prepare. The secret of making a perfect Chunda is the one string consistency which is very important.
I have added little ginger powder in the Chunda but it is totally optional you can either add or just skip it depending on your choice. It is lips-mackingly good, attractive that can be slathered over toast, used as a dip with chips, chakli etc.
This can be served with paratha, roti and can also be served as a side with any meal.
Category : Pickle
Cuisine : Gujarat, Indian
Yields Nearly 1 cup
- 1 cup grated raw mango, tightly packed
- 1/2 cup sugar
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tsp roasted cumin powder
- 1/4 tsp ginger powder (optional)
1. Take grated mango, salt, sugar and turmeric powder in thick bottomed pan, cook on medium flame, stir continuously and cook until all the sugar get dissolved properly.
2. Once the mixture starts bubbling, mix it well, TURN THE FLAME TO SLOW and cook for 5 minutes or 1 string consistency. Then shut off the heat.
3. Let the mixture cool completely, add red chilli powder, ginger powder and cumin powder. Mix well.
4. Store in an clean and dry glass jar.
Do not overcook the mango and sugar mixture otherwise it will crystalize next day.
You can slightly adjust the quantity of sugar.
This can be stored upto an year at room temperature.
Make sure to use clean, dry spoon Everytime to get Chunda from bottle.
This can be served with paratha, bread, roti and a side pickle with any meal.
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