Mango Chunda | Recipe of Aam ka Chunda
Sweet and tangy mango chunda is oil and free goes well with Indian breads. It stays well for one year in refrigerator.
Servings Prep Time
1/2kg 20minutes
Cook Time
15minutes
Servings Prep Time
1/2kg 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Add turmeric powder and salt to grated raw mango and mix well. On addition of salt, the mango will start to sweat.
  2. Put the fire proof pan containing mango on low flame and stir the mixture for a minute. Now add crushed jaggery. Mix well, and gently press the pieces of jaggery (if any), so that they all dissolve in the juice of mango.
  3. Once there is enough juice in the pan, you may increase the flame of gas, but continuously keep stirring the content.
  4. When most of the juice has dried and the mixture reaches two thread constituency, switch off the gas. Now add red chili powder, asafoetida, and roasted cumin seeds powder to the mango. Chunda is ready. Taste and adjust salt and chili according to your taste.
  5. When chunda cools down, transfer it to clean glass jar. Serve it with parathas, chapatis or as side dish with any Indian meal. It can also be spread on bread slices.
Recipe Notes
Tips:
  • Use firm raw mangoes which are sour in taste. If the mangoes are not very sour, reduce the quantity of jaggery.
  • Always use clean spoon while handling chunda. Take care of cleanliness, and chunda will survive for more then a year.