Aam ka Chunda or Raw mango Chunda is a preserve that is common to all Gujarathi households. The traditional preparation of chunda is time-consuming, the heat of the sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango sheds are translucent. But this is a quick version of this very popular recipe that tastes superb and easy to prepare.
Ingredients
2 cups peeled and grated raw mangoes ( Rajapuri or Tothapuri)
1 3/4 cup sugar
1/2 tsp turmeric powder/ haldi
1 tsp salt 1 tsp red chilli powder
1/2 tsp roasted jeera/cumin powder
Procedure
To make instant, quick mano chunda combine grated mango, salt, turmeric powder and sugar 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 you get one string consistency.
Switch off the flame, transfer to a deep bowl and allow it to cool completely.
Once cooled, add the chilli powder and cumin powder and mix well.
Serve chunda immediately or store in an airtight container and refrigerate it.
Enjoy with methi, thepla, paratha or dosas.
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