Aam ka chunda recipe is a traditional sweet and tangy pickle made with raw mangoes, sugar, and a variety of spices. It is a popular dish in the Indian state of Gujarat, and is also found in other parts of India as well as in parts of Pakistan. The dish is made by cooking raw, unripe mangoes with sugar and a mixture of spices, which can include chili powder, ginger, cumin, and mustard seeds. The finished product is a delicious and tangy condiment that can be used as a spread or a dip.
Aam chunda is typically made with small, sour mangoes that are not yet ripe. The mangoes are peeled, grated, and then cooked with sugar and spices until the mixture thickens. Some variations of the dish may include the addition of jaggery, or unrefined cane sugar, which gives the chunda a deeper, more complex flavor.
Serving Suggestion:
Aam chunda recipe is typically served as an accompaniment to Indian meals and can be enjoyed with roti, paratha, dal, or rice. Some people enjoy it as a side dish, while others prefer to use it as a spread on bread or sandwiches. The storage life of the chunda is long, typically it can be kept for a month or more in a cool and dry place.
It can also be eaten with steamed rice, dosa, idli, or even simple bread. The tangy-sweet taste goes well with a most Indian meals. It is also a great accompaniment to a sandwich or a burger and can be used as a spread on toast or crackers.
Nutrition Value:
Aam chunda is a sweet and tangy pickle made with raw mangoes, sugar, and a variety of spices. While it can be a tasty addition to a meal, it’s important to note that it is high in sugar and calories, and should be consumed in moderation as part of a balanced diet.
One cup (about 150 grams) of aam chunda contains around:
- 265 calories
- 67 grams of carbohydrates
- 63 grams of sugar
- 0.5 grams of protein
- 0.5 grams of fat
- 2 grams of fiber
It is also a good source of Vitamin C, as raw mangoes are high in this nutrient, also contains some minerals such as potassium and calcium.
It’s important to note that the nutritional value of aam chunda can vary depending on the recipe and the ingredients used. Some variations may include additional sugar or oil, which can increase the calorie and fat content of the dish. Also, homemade aam chunda will have less sugar than commercial one which contains high amount of sugar to increase shelf life.
When consuming aam chunda, consider the serving size and try to limit your intake of added sugars. It’s also a good idea to pair it with nutrient-dense foods, such as whole grains and vegetables, to balance out your meal.
Pro Tips:
Use unripe mangoes: The key to making good aam chunda is to use unripe, sour mangoes. These mangoes will have higher acidity and a firmer texture than ripe mangoes, which will give your chunda the perfect balance of sweet and tangy flavors.
Adjust the sugar: The amount of sugar you use in your aam chunda can be adjusted to your liking. Keep in mind that the more sugar you add, the sweeter the chunda will be. If you prefer a tangier taste, use less sugar.
Experiment with spices: The traditional spices used in aam chunda are red chili powder, ginger, cumin, and mustard seeds, but you can also experiment with other spices such as fenugreek powder, asafetida, and turmeric powder to give it a different flavor.
Cook it low and slow: Aam chunda is best cooked on a low flame for a longer period of time. This allows the flavors to fully develop and the chunda to thicken. It also helps to prevent the sugar from caramelizing and burning.
Taste and adjust: Taste your aam chunda as it cooks and adjust the seasoning as needed. You can add more sugar, chili powder, or spices as needed to achieve your desired flavor.
Sterilize the jar: Make sure the jar you are using to store the chunda is clean and sterilized. This will help prevent any bacteria or mold from forming on the chunda and prolonging its shelf life.
Store it in a cool and dry place: It’s important to store aam chunda in a cool and dry place, as exposure to heat and humidity can cause the chunda to spoil faster. It typically can be stored for a month or more under these conditions.
Give it time: Like any pickle, aam chunda will taste best after it has had time to sit and develop its flavors. So, once you make it, let it sit for at least a week before eating it.
By following these tips, you should be able to make a delicious and tangy aam chunda that you can enjoy with your favorite meals!
Aam Ka Chunda Recipe | Aam ka Chunda | Kachi Keri ka Chunda
Equipment
- 1 Grater
- 1 Bowl
- 1 Knife
Ingredients
For Making Aam ka Chunda Recipe
- 1 Kg TOTAPURI MANGO
- 1 Tbsp SALT
- 1 Tbsp TURMERIC POWDER
- 1 Kg POWDERED SUGAR
- 2 Tbsp KASHMIRI RED CHILLI POWDER
- 1 Tbsp CUMIN POWDER
- 1 Pinch GARAM MASALA
Instructions
Making Aam ka chunda Recipe Step by Step
- To prepare the aam ka chunda recipe, wash the totapuri mangoes thoroughly, and then dry them thoroughly with a cloth or tissues, making sure they are totally dry.
- Continue peeling the mangoes; after you're done, shred them.
- Grate the mangoes starting with the larger holes on the grater; you don't need to use the smaller holes. Once you reach the center, throw away the mango seed, then grate the remaining mangoes in the same manner.
- Place all of the grated mangoes in a large heat-resistant glass bowl or stainless steel container, making sure the bowl is dry and clean.
- You will now add the salt and turmeric powder. Combine everything by thoroughly mixing it with your hands.
- Continue by adding the powdered sugar, being careful to sift it beforehand, and doing so in small batches.
- Using powdered sugar would be great because it melts right away after being added and mixed in, so add the powdered sugar in stages and mix thoroughly after each batch.
- Your basic preparation for the chunda is now complete. Simply cover the bowl with a muslin cloth and tie it extremely firmly with a rope.
- Once you've prepared the chunda to this point, keep it indoors overnight.
- The very next morning place the chunda outside on the terrace under direct sunlight till evening.
- Bring the chunda indoors again after the sun sets, you’ll then need to open the muslin cloth & stir the chunda well using a clean spoon, the sugar settles on the bottom so stirring it is very important.
- Cover it again with the muslin cloth & keep it indoors overnight.
- Repeat the process of keeping it under direct sunlight then bringing it indoors & keeping it indoors overnight for 6-10 days until the sugar syrup thickens & almost reaches one-string consistency.
- Once you have repeated the process for 6-10 days & the chunda has almost reached one string consistency, you’ll have to add the further ingredients.
- Now add the Kashmiri red chili powder, cumin powder & garam masala, stir & mix well using a clean spoon.
- After mixing it cover it again with the muslin cloth & keep it under thesunlight forr the final 2 hours.
- After the final stage, the chunda will be ready, store it in an airtight glass jar & it will last up to 1-2 years.,
Video
Notes
- You can use ladva or raja puri variety of raw mangoes instead of totapuri, but if you’re using ladva or raja puri you will need to use 1.25 kg or 1250 grams of powdered sugar as this variety of raw mangoes is a bit sourer than totapuri.
- Cleanliness is very important in the entire process of making the chunda so make sure your hands & the utensils you are using are very clean & dry, doing this will ensure that the chunda won’t spoil.
- You can also add some additional spices like clove powder & cinnamon powder to flavor your chunda, every Indian home has its own set of spices that they add to their chunda.
- You can also make instant chunda using the same ingredients, after grating the mangoes & mixing in the salt, turmeric & sugar, you can cook the chunda in a kadhai over a very low flame until it reaches one-string consistency. Once it reaches the right consistency, cool it down & add the spices, and your instant aam chunda will be ready.
How to Make Aam Ka Chunda Recipe Step by Step
1. To prepare the aam ka chunda recipe, wash the totapuri mangoes thoroughly, and then dry them thoroughly with a cloth or tissues, making sure they are totally dry.
2. Continue peeling the mangoes; after you’re done, shred them.
3. Grate the mangoes starting with the larger holes on the grater; you don’t need to use the smaller holes. Once you reach the center, throw away the mango seed, then grate the remaining mangoes in the same manner.
4. Place all of the grated mangoes in a large heat-resistant glass bowl or stainless steel container, making sure the bowl is dry and clean.
5. You will now add the salt and turmeric powder. Combine everything by thoroughly mixing it with your hands.
6. Continue by adding the powdered sugar, being care to sift it beforehand and doing so in small batches.
7. Using powdered sugar would be great because it melts right away after being added and mixed in, so add the powdered sugar in stages and mix thoroughly after each batch.
8. Your basic preparation for the chunda is now complete. Simply cover the bowl with a muslin cloth and tie it extremely firmly with a rope.
9. Once you’ve prepared the chunda to this point, keep it indoors overnight.
10. The very next morning place the chunda outside on the terrace under direct sunlight till evening.
11. Bring the chunda indoors again after the sun sets, you’ll then need to open the muslin cloth & stir the chunda well using a clean spoon, the sugar settles on the bottom so stirring it is very important.
12. Cover it again with the muslin cloth & keep it indoors overnight.
13. Repeat the process of keeping it under direct sunlight then bringing it indoors & keeping it indoors overnight for 6-10 days until the sugar syrup thickens & almost reaches one-string consistency.
14. Once you have repeated the process for 6-10 days & the chunda has almost reached one string consistency, you’ll have to add the further ingredients.
15. Now add the Kashmiri red chili powder, cumin powder & garam masala, stir & mix well using a clean spoon.
16. After mixing it cover it again with the muslin cloth & keep it under the sunlight forthe final 2 hours.
17. After the final stage, the chunda will be ready, store it in an airtight glass jar & it will last up to 1-2 years.,
