Now it is peak summer in India. One fruit that is associated with summers in India is mango- ‘the fruit of gods’. The market is now flooded with mangoes of different hues, shapes and size. Summer is also associated with pickling. Today I will share the recipe of sweet and tangy mango chunda.
Now a variety of pickles and preserves are available in market. But market bought pickles very often contain preservatives. Moreover when we make these pickles at home, we can use best quality ingredients, and also make the pickle according to our taste. It is not very difficult to make these pickles. Earlier there used to be large joint families, and even five kg pickle could not survive one year. But now with smaller nuclear families small amount of pickle is enough. Cutting half kg of vegetable and pickling does not require much effort. I have made it a habit of pickling and preserving seasonal vegetables in small quantities, and believe me these seasonal pickles enhance the taste of any meal by few notches.
Watch video to see how I made mango chunda:
For aam ka chunda, it is necessary to use firm raw mangoes that are sour in taste. I washed, wiped, and peeled the mangoes. Then grated them using slightly bigger grooves of the grater. If the mango is grated very fine, we will get paste-like consistency of chunda. We want grains of mango visible in chunda. I have used jaggery as sweetener here. It is much more nutritious as compared to white sugar. If you want you can replace jaggery with white sugar. With sugar the color of chunda is golden brown whereas when we use jaggery we get dark brown chunda.
I added salt and turmeric powder to grated mango. Presence of salt made mango sweat. I then kept this grated mango on low flame of gas. We have to keep stirring the mango while cooking it. I then added crushed jaggery to it. Jaggery gradually dissolved in mango juice. When the juice thickened and reached two thread consistency, I switched off the gas. At this stage the mixture was thick and not completely dry. If we dry it completely, chunda will become hard and chewy. So keep some liquid in the mixture. On cooling it will thicken further. I then added asafoetida, red chili powder and roasted cumin seed powder to it. When the chunda cooled down completely, I stored it in clean glass jar. It stays well for one year.
Sweet and tangy mango chunda is ready
This tangy tasty mango chunda goes well with hot parathas and other Indian breads. My daughter applies it on bread slice and uses it as mango jam.
Recipe of mango chunda
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