Experience the vibrant flavors of Gujarati cuisine with our delightful Aam Chunda recipe! This sweet and tangy mango preserve, infused with aromatic spices, is the perfect accompaniment to elevate any meal. Whether paired with traditional Gujarati dishes or enjoyed with your favorite Indian breads, Aam Chunda adds a burst of flavor to every bite.
About Chunda Recipe
Aam Chunda, also known as Mango Chunda, is a jewel among Gujarati pickles, renowned for its distinctive blend of sweet and spicy flavors. Made with shredded raw mangoes, sugar, and ground spices, this delectable preserve offers a tantalizing balance of flavors that will leave your taste buds craving for more.
How to Make Aam Chunda
Prepare Mangoes:
- Start by rinsing and peeling 2 large raw mangoes, then grate or shred them finely.
Cook Mangoes: 2. In a pan, combine the shredded mangoes with 1.5 cups of sugar and ¼ teaspoon of salt. Adjust the sugar quantity based on the mangoes’ sourness and your personal preference.
- Cook the mango-sugar mixture over low heat, stirring continuously until the sugar melts and the mixture thickens to a jam-like consistency.
Make Aam Chunda: 4. Once the mixture thickens to a desired consistency, switch off the heat.
- Add ½ teaspoon of red chili powder and ½ teaspoon of roasted cumin powder to the cooked mango mixture. Adjust the chili powder quantity for a spicier flavor.
- Mix the spices thoroughly into the mango mixture and allow it to cool completely at room temperature.
- Once cooled, transfer the Aam Chunda into a clean sterilized glass jar or bottle for storage.
- Aam Chunda can be stored in the refrigerator for up to 3 months or at room temperature for about 15 to 20 days.
Serving Suggestions:
- Enjoy Aam Chunda as a delightful side condiment with a traditional Gujarati or North Indian meal.
- Pair it with your favorite Indian breads such as parathas, rotis, or pooris for a deliciously satisfying meal.
Mango Pickles in India
Mango pickles hold a special place in Indian cuisine, offering a wide array of flavors and variations across different regions of the country. Unlike Western-style pickles, Indian pickles are characterized by the addition of various herbs, spices, and flavorings that impart unique and complex flavors to the preserved fruits and vegetables.
Common ingredients used in Indian pickles include red chili powder, turmeric powder, mustard, fenugreek, nigella seeds, and cumin powder. Mango, being the “king of fruits,” is a popular choice for pickling and chutneys in India, showcasing the versatility and richness of Indian culinary traditions.
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