Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle |
by Tarla Dalal
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Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images.
mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.
Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda.
aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas.
Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos
For quick mango chunda- To make quick mango chunda, combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely.
- Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency.
- Switch off the flame, transfer it to a deep bowl and allow it to cool completely.
- Once cooled, add the chilli powder and cumin seeds powder and mix well.
- Serve the quick mango chunda immediately or store in an air-tight container and store in a dry, cool place for 1 year.
Quick Mango Chunda Video by Tarla Dalal
Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle recipe with step by step photos
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Pickles or what we lovingly call them achaar are a quintessential part of Indian meals. There are sweet, spicy, tangy variants of pickles. While some are instant/quick to prepare while some take 10-12 days. If you like
Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | then below is a list of some instant pickle recipes :
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For making homemade Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | take 2 big raw Rajapuri mangoes and wash them.
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Peel them with the help of a peeler or a knife.
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Grate the mangoes, we require 2 cups of grated kachi kairi.
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Transfer the mangoes to a broad non-stick pan.
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Add 1 3/4 cups sugar. You can substitute sugar with powdered jaggery or use a combination of both.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp salt, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely.
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Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency. To check the consistency, stick it on your fingers and check whether it forms a single string or no.
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Switch off the flame, transfer it to a deep bowl and allow it to cool completely. After cooling down the Quick Mango Chunda will become denser.
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Once cooled, add 1 tsp chilli powder. If you want to make the Quick Mango Chunda spicier, then add a little more red chilli powder.
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Also, add 1/2 tsp roasted cumin seeds (jeera) powder and mix well. Traditionally chunda is made by mixing grated raw mango, sugar and spices and placed in sunlight or 8-10 days.
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Serve the Quick mango chunda | aam ka chunda | Gujarati raw mango sweet pickle | immediately or store in an air-tight container and store in a dry, cool place for 1 year.
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Thepla, Masala poori and Parathas taste yum with the Quick Mango Chunda.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 53 cal |
| Protein | 0 g |
| Carbohydrates | 13.2 g |
| Fiber | 0.2 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 97.1 mg |
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6 FAVOURABLE REVIEWS
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