on May 27, 2021 If you are a mango lover, then try a few more green mango recipes such as – Raw Mango Rice, Raw Mango Chutney, Raw Mango Dal, Aam Ki Launji, Green Mango Kadhi, and Raw Mango Rasam.
About This Recipe
Aam chunda or as it is traditionally called Keri No Chundo, is a popular accompaniment (pickle) that is prepared in almost all Gujarati households. It is sweet, sour, and spicy in taste, and perks up any simple meal with its amazing flavors. Raw green mangoes are grated and then mixed with grated jaggery, powdered sugar, asafetida, Kashmiri red chili powder, and ground cumin. This mixture is then kept in direct strong sunlight which cooks the mixture slowly. You can also make its quick instant version by cooking it on the stovetop instead of keeping it in the sunlight. In this post, I have shared both methods. Keeping in the sunlight is the traditional way and since the mangoes are cooked slowly with other ingredients, the flavors are more complex. But if you want an instant version, then go for the stovetop method. This raw mango chunda is mostly served along with our everyday meals or for breakfast with some hot and flaky tawa paratha or thepla. You can add lime cut into small pieces or chopped amla to this pickle for a nice variation.
Ingredients
Green Mangoes – Green mangoes are available in Indian grocery stores during summers. Choose the ones that are dark green in color and firm when you press them. Avoid the ones that have soft patches or black blemishes. We are looking for tangy mangoes here and not the slightly ripened ones. Jaggery and Sugar – Grated jaggery and powdered sugar, both are used to add sweetness to this pickle. You can use only jaggery to make it. Use dark colored organic jaggery. The light ones have been bleached using chemicals, so it’s preferable to avoid them. Make powdered sugar by grinding the regular granulated sugar in a grinder or a food processor. Other Ingredients – Other than the above ingredients, you will need regular white salt, black salt, turmeric powder, Kashmiri red chili powder, asafetida (hing), and Roasted Cumin Powder. You can adjust the amount of spices according to your taste. If you want it to be gluten-free, then avoid adding asafetida.
How to make Chunda?
Wash 2 pounds (1 kg) of green mangoes and wipe them well with a kitchen towel. Peel them using a sharp knife. Grate the mangoes using the middle hole of a box grater or shred them using a julienne peeler as I did. Discard the seed. Stir together grated mangoes, 1 tablespoon regular white salt, 1 teaspoon black salt, and ½ teaspoon turmeric powder in a large non-reactive bowl. Keep aside on the counter for 30 minutes. The mangoes will release some liquid in this time. Add 1 pound (½ kg) grated jaggery, 1 pound (½ kg) powdered sugar, ½ teaspoon asafetida, 1 tablespoon Kashmiri red chili powder, and 1 teaspoon ground cumin to the bowl. Mix everything well. Transfer the chunda to a clean and dry glass jar. Close the jar loosely with the lid. If you close the lid tightly, the gas formed inside will not have space to escape. You can also tie a muslin cloth around the mouth of the jar instead of putting the lid. Keep the jar in strong direct sunlight for 8-10 days. Keep stirring it once every day using a clean spoon. Then you can bring it in and keep it for another 3-5 days. In the first few days, the liquid will float on top of the jar but as the pickle starts to cook, everything will begin to come together. The pickle will be ready to eat in 10-15 days and can be stored for up to a year in a cool and dry place.
Serving Suggestions
In Gujarati households, chunda is served as a side dish with their everyday meals. It tastes great with poori, phulka, or even plain tawa paratha.
Storage Suggestions
You can keep this delicious and addictive mango chunda for up to a year in a cool and dry place and use it as and when required. Store it in an airtight glass jar. Use a clean and dry spoon every time you take out the chunda from the container and close the lid tightly after every use.
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