Mango chunda is a kind of traditional Indian pickle/chutney. It originates from punjab. It has a delicious sweet and sour taste. You can use it as a spread, make aam panna (a refreshing mango drink), eat it with chapattis and parathas or just eat it straight from the bowl! Most kids in my family love it.
When I was a kid my brother and I used to eat it straight from the jar and would finish the whole thing in just a few minutes. We would get scolded by our mother so much! Ask any middle aged Indian about this dish and they will be reminded of their childhood. It is a typical indian childhood memory.
Since the chunda can be kept for a really long time without getting spoilt, it is the perfect pack-away dish for college going kids as well. They can pair it up with multiple things including homemade mathris, parathas, breads and you won’t have to worry about them not having nutritious food.
It tastes so good that it’s almost unbelievable how easy it is to be made! Although traditionally, they mix all the ingredients and keep the jar outside in the sunlight for 10-12 days but who has that kind of patience, right? So I have made this recipe to make Mango Chunda super quickly in literally 10-12 minutes! Have a go at it and relive your childhood memories!
Details
10-15
30 minutes
15 minutes
45 minutes
side dish
Indian
Minal
Print
Ingredients
4 large raw mangoes or 400 grams mangoes or 250 grams grated or shredded mangoes or 2 cups tightly packed grated mango
1 cups sugar
3/4 cup jaggery
1 Tsp salt or add as required
1 -2 Tsp Red Chilli Powder (according to taste)
1 Tsp Garam Masala Powder
1 1/2 Tsp Roasted Jeera Powder
Directions
- Rinse and wipe dry the mangoes. Then peel them.
Grate or shred the mangoes.
- In a pan take the grated or shredded mangoes along with all the dry masalas like salt,red chilli powder, garam masala powder,roasted jeera powder.
- Switch on the flame. Stir mango mixture very well for two minutes.
- Switch on the flame. Stir mango mixture very well for two minutes.Switch on the flame. Stir mango mixture very well for two minutes.
- Now add sugar and jaggery powder in it. Stir well ,Addition of sugar depends upon the tartness of the mangoes and your taste. I added 1 cups sugar and 3/4 cups of jaggery powder. You can also add powdered jaggery instead of sugar.
- On a low flame or sim, cook this mixture. Initially the sugar will melt and consistency will be watery. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
- The mixture will begin to thicken.When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then the chunda gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
- At this time you can add a secret ingredient i.e. 1 Tbsp of Fennel Seeds. Fennel seeds will inhance the taste of the chunda.Mix very well.
- Cool aam ka chunda completely.
Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.
Serve mango chunda as a side condiment with a north indian meal or you can also have it with chapatis or rotis.
I would like to suggest you to visit my blog categories CHUTNEYS, SAUCES & DIPS for more such intresting recipes.
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we say Mango Muramba . Nice recipe
Thanks for dropping by, yes you are right sometime it called mango murabba too, but i make mango murabba with big chunks…would love to see your recipe must share