Mango Chunda is a Gujarati pickle which is prepared from raw mangoes and be stored for a long time. Every Gujarati household will have this tasty Chunda for the whole year even though it is made in the summer season when mangoes are abundantly available. It can be served with Chappati, Roti, Thepla etc. It can also be used as a Jam on Sandwiches. Traditionally it is made by cooking naturally in the sun and is a time consuming process. We can shorten this by cooking on the stove as well.
Peeled and Grated Raw Mangoes – 1 ½ cup
Sugar – 1 ½ cup
Salt – 1 tsp
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 tsp
Roasted Cumin Seed Powder – ½ tsp
Take the Grated Raw Mango, Sugar, Salt and Turmeric Powder in a vessel.
Combine them well and allow it to rest for 5 to 6 Hours or overnight. Mix them well twice or thrice during this period.
After the 5 to 6 hours, you can prepare this Chunda in two ways – the conventional Sun Cooking or on the stove.
Stove Top Method:
Cook the mixture on medium flame till it starts bubbling and boiling.
Now, lower the flame and cook in low flame stirring frequently so that it does not burn. Switch off the flame when it becomes thick to a one thread consistency.
Add Red Chilli Powder and the Roasted Cumin Seed Powder.
Mix well. Allow it to cool.
Transfer to a clean, sterilized air tight bottle and store. Do not refrigerate.
Cooking in the Sun Method:
Tie the vessel with a thin (Muslin) cloth. Keep it under the direct sun light till the sun set. Mix well and cover with the cloth.
Mix them once again next day morning, tie the vessel with the cloth and keep it again under the Sun for the full day.
Continue this process for 10 to 15 days till the Sugar turns sticky like syrup of a one thread consistency.
Add Red Chilli powder and Cumin Seed Powder. Mix well.
You can vary the Sugar quantity from 1 ¼ cup to 1 ½ cups and you can add more Red Chilli to make it more sweet or spicy.
You can also add ¼ tsp of Cardamom Powder, if you prefer.