Chunda is one type of sweet pickle made for the whole year. This is an item made from raw mangoes and sugar but you can try it with jaggery.
Ingredients:
- ½ kg of Sugar
- ½ kg of Raw Mango (Totapuri Mango)
- 1 tspn of cumin seeds
- 3-4 cloves
- 2 piece of cinnamon
- 4 piece of bay leave
- 3 tspn of white chilli powder
- Salt as per taste
Method:
First wash and wipe the mango and peel it with peeler.
Now grate the mangoes and squeeze it by pressing between your palms to remove water.
Take a large pan, cook this grated mango on a slow flame till the water contents burns then keep it aside.
Add sugar in other large pan, add water till the sugar is deep in pan and heat at low flame to make sugar syrup.
When sugar syrup is ready of about one string consistency add grated mango in it and cook till the bubbles are form
Let the mixture get cools down.
Now take a small pan and put 2 tbsp of oil in it at low flame for tempering. When the oil is ready put bay leaves, cumin seed, cinnamon pieces and cloves in it and add this to the mixture.
If the mixture is cooled down add white chilli powder and salt as per taste and mix well.
Your chunda is ready to serve. Keep it in air tight container after it get completely cooled.
This chunda can be preserve for a year and more.
Remember this can be taken in fast so we are not adding turmeric in it. Instead of white chili powder we can use red chili powder and turmeric into it. The method is same only the color differs. This aam chunda is served with methi theplas, different parathas, roti and some also take it with khichdi. It is taken with every dish as a side course.
Instant chunda
Ingredients
- 1 cup raw mango
- 1 cup crushed jaggery
- ¼ tspn red chili powder
- salt as per taste
Method
Grate the mango in a bowl and stains water from it.
Add jiggery in it and mix it well with your hand.
Mix chili poder, crushed cumin seed and salt into it.
Your instant chunda is ready to serve.
This chunda is a type of mango salad used with dinner. This is not cooked and not sugar syrup is made. The measurement of sugar may differs with the sourness pf the mango. But in India, generally Totapuri Mango is taken for Chunda and Rajapuri Mango for making pickle.
