Raw Mango Sweet Pickle, Chunda:
Raw Mango Sweet Pickle or chunda is a delicious pickle from Gujrat.
Which you can enjoy especially during summer or anytime. Traditionally the pickle is kept out in the sunlight till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Each day given a good stir, covered and placed in a sunny place and brought indoors at sunset.
The secret of making a perfect chunda is, that one-string consistency, which is most important.
Instant Chunda is a quick & easy recipe for kids which you can easily try at home. This pickle takes time and effort to make Nowadays most of us don’t have enough time, so today I am going to share a quick and less time-consuming version of the traditional recipe that tastes superb and is easy to prepare. Check out the recipe below.
For more recipes from this blog you might like please check
Mango Dal-Fry
Aam Panna
Mango Mastani
Mango Rice
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🌿 Ingredient Notes for Raw Mango Sweet Pickle, Chunda Recipe
Raw Mangoes: Choose firm and underripe mangoes for the best texture and flavour. They should be tangy and slightly sour to balance the sweetness of the sugar.
Sugar: Use granulated sugar or jaggery (unrefined cane sugar) to sweeten the Chunda.
Spices: Common spices used in Chunda include red chilli powder, turmeric, and cumin powder. You can adjust the spice level to suit your taste preferences.
Salt: A small amount of salt is often added to enhance the flavours and balance the sweetness of the Chunda. Use regular table salt or sea salt according to your preference.
👩🍳How to Make Raw Mango Sweet Pickle, Chunda with Step-by-Step Photos
- Combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 5 minutes, while stirring occasionally or till the sugar melts completely.
- Once the mixture starts bubbling, mix it well.
- Now cook it on a slow flame for 10-15 minutes, Stirring continously till one string is consistency.
- Then Switch off the flame, and allow it to cool completely.
- Once cooled, Transfer it to a deep bowl and add the cumin and chilli powder.
- Mix well.
- Store in an air-tight container, in a cool and dry place for 1 year.
- Serve with Roti Paratha, Thepla or Poori.
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FAQ Related to Raw Mango Sweet Pickle Chunda
Chunda is a traditional Indian pickle made from raw mangoes, sugar, and spices. It has a sweet and tangy flavour profile and is commonly enjoyed as a condiment or side dish.
Unlike other mango pickles that are typically spicy and tangy, Chunda is predominantly sweet with a hint of tanginess. It’s made by cooking raw mangoes with sugar and spices until thick and jam-like in consistency.
💭Suggestions and Tips
- Selecting Mangoes: Choose firm and slightly underripe mangoes for making Chunda. They should be tangy and sour to achieve the perfect balance of flavours.
- Preparation of Mangoes: Peel and grate the mangoes using a grater or finely chop them into small pieces for a smoother texture in the Chunda.
- Sugar: Adjust the amount of sugar according to your preference and the sweetness of the mangoes. Start with a moderate amount and add more if needed during cooking.
- Spices: Customize the spice level by adjusting the spices like red chilli powder and cumin powder. You can add spices like ginger powder or black salt for additional flavour complexity.
- Cooking Time: Cook the mango mixture on low to medium heat, stirring frequently to prevent sticking or burning. This helps the flavours meld together and the mixture thickens to the desired consistency.
- Consistency: The Chunda should have a jam-like consistency with a glossy appearance. Cook it until the mango mixture thickens and coats the back of a spoon.
- Storage: Store the Chunda in clean, airtight glass jars or containers to maintain its freshness. Ensure that the jars are dry before adding the Chunda to prevent spoilage.
- Shelf Life: Properly stored Chunda can last for several weeks to months when refrigerated. Always check for any signs of spoilage before consuming.
- Serving Temperature: Serve Chunda at room temperature or slightly chilled, depending on your preference and the dish it accompanies.
- Experimentation: Feel free to experiment with different variations of Chunda by adding ingredients like raisins, dates, or nuts for added texture and flavour complexity.
Serving Suggestions
- Parathas and Rotis: Serve Chunda alongside freshly made parathas or rotis (Indian flatbreads) for a delicious and flavorful meal.
- Bread and Sandwiches: Spread Chunda on slices of bread or use it as a condiment in sandwiches and wraps for a unique and flavorful twist.
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🥣 Storage Suggestions
- Cool and Dry Place:
- Store the pickle in a cool, dry place away from direct sunlight. Exposure to heat and light can degrade the quality and shorten the shelf life.
- Sterilized Containers:
- Use sterilized glass jars or airtight containers to store the pickle. Sterilizing the containers helps prevent contamination and prolongs freshness.
- Refrigeration:
- For longer shelf life, store the pickle in the refrigerator. This slows down the fermentation process and helps maintain the flavour and texture.
- Clean Utensils:
- Always use clean, dry spoons or utensils when handling the pickle. Introducing moisture or contaminants can lead to spoilage.
- Small Batches:
- Consider storing it in smaller jars if you’re making a large quantity. This minimizes the exposure of the entire batch to air and moisture each time you open a jar.
🧾Recipe Card
Raw Mango Sweet Pickle chunda
Materials
- 2 cups raw mangoes peeled and grated
- 2 cups sugar
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon chilli powder
- 1/2 teaspoon cumin powder roasted
Instructions
- Combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 5 minutes, while stirring occasionally or till the sugar melts completely.
- Once the mixture starts bubbling, mix it well and cook on slow flame for 10 minutes, while stirring continuously or till 1 string consistency.
- Now switch off the flame and allow it to cool completely,
- Once cooled transfer it to a deep bowl, add the roasted cumin powder and chilli powder and mix well.
- Serve immediately or store in an air-tight container and store in a dry and cool place.
Video
Notes
- Raw Mango Sweet Pickle/Chunda is popularly served with plain theplas, rotis, puris and parathas.
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