Aam Chunda Recipe | Sweet & Spicy Mango Chutney
Instant Raw Mango Pickle Chunda is ready to eat within a few hours of preparation and provides a flavorful, tangy, and spicy condiment that pairs well with various Indian meals like rice, roti, and parathas.
Servings 25 tablespoon
Calories 60kcal
Equipment
- Pan (for stovetop method)
- Glass Jar (for storage)
- Grater
- Mixing Bowl
Ingredients
- 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
- Use firm, sour raw mangoes for the best taste.
- Store in a dry, airtight jar for up to a year (sun method) or 3-4 months (stovetop).
- Always use a clean, dry spoon to prevent spoilage.