Instant Mango Chunda Recipe

How to make sweet and spicy raw mango chutney | कच्चे आम (केरी) की खट्टी मीठी चटनी | छून्दा रेसिपी | Instant Gujarati Mango Chutney | Quick Mango Chundu Recipe | Chunda Hot and sour Raw Mango Pickle 

Chunda (Chundo) is a lip smacking, scrumptious, classic Gujarati spicy, sweet and sour mango chutney, which is made with grated raw mangoes, sugar and spiced with a good amount of red chilly powder and freshly roasted cumin powder.

Traditional recipe for Chundo preparation is really interesting, one of the best use of natural resources. Chunda is actually cooked in the sun's heat. Sugar and grated raw mangoes filled jars are kept in the sun's warmth, till the sugar is fully dissolved and reached the clear syrupy consistency for about 7-10 days. But you require a safe place (where kids don’t play cricket :p) where you get direct sunlight. Alas, living urban life and absence of safe and comfortable sunlight and place to keep our jars, we have moved to alternative cooking options...

Chunda is my one of the most favorite chutney. I have many sweet memories of my childhood about chunda and many other Gujarati delicacies. I started eating chundo when don't even know what it is and how it is cooked. Dad's office colleague was Guju and that's how my sweet introduction to Gujarati food started and I still cherish that a lot... I had the best of Alu wadi, Chunda and Kaman Dhokla in my life till today..

The chunda recipe which I am sharing is my version of chunda preparation. I always follow recipes in my own style.. The best I feel about cooking is to understand the basic concepts and when you able to understand and conform to it, you will never go wrong and every day you can create magic in your cooking. Keep going... Keep moving, enjoy the cooking process...

Let's start with step-wise pictorial:

♨ RECIPE DETAILS:

• Category: Vegetarian
• Course: Accompaniment

 ( Pickle Jams Chutneys )

• Cuisine: Indian
• Difficulty: Easy 
• Prep Time: 15-20 min
• Cook Time: 20-25 min

♨Ingredients required for Chunda

• 1Kg Raw Mangoes (Totapuri)
• 450g Sugar
• 2-3 tbsp red chilly powder
• 3 tsp cumin powder (freshly roasted and powdered)
• 2 tsp salt
• 1tsp turmeric powder
• Pinch of Asafoetida (Hing)
• 4-6 threads Saffron 

♨Cooking Process:

♨Step 1: Grate the Raw Mangoes

♦Wash, peel and grate the mangoes. Use large hole grater for better shredding, as that's what is demanded for this preparation.

♨Step 2: Apply salt and turmeric powder 

♦Get hold of a large mixing bowl, add grated mangoes, salt and turmeric powder. Mix well, keep aside for 15-20 minutes.

♨Step 3; Dry Roast Grated Raw Mangoes 

♦Take a non stick pan, add grated raw mangoes, saute them on slow fire for approximately 7-10 minutes. Switch off the gas stove. Keep aside until called for.

♨Step 4; Make a sugar syrup 

♦Boil 60-70 ml water, add sugar. Bring water and sugar to boil on medium flame till the sugar is fully dissolved. Add a few threads of saffron. Simmer and cook for three to five minutes and keep stirring. Cook till syrup thickness a bit. When you see small bubbles resembling snow flakes in sugar syrup, switch off the gas stove.

♨Step 5 : Mix and simmer

♦Pour hot sugar syrup on roasted raw mangoes. Add roasted cumin seeds powder, asafoetida and red chilly powder. Mix all well and simmer for 1-2 minutes.

♨Step 6 How to store and serve

♦Let it cool down completely. Store in a sterilized glass jar, you can store this up to a year. You can refrigerate it as well. Serve it as an accompaniment with Paratha and Thepla.

♨ Notes:

❄ Go with Totapuri raw mangoes as they are less tangy so that results in the use of less sugar and healthy eating. Normally Ladwa, a round variety of raw mangoes are used for chunda preparation. 

❄ Add red chilly powder in good quantity, as that give good shelf life to this chutney, as use of spices, salt, turmeric act as a preservative. 

❄Use raw (green unripe) mangoes for this Chunda preparation

❄ The quantity of sugar may differ, it depends upon the tartness of the mangoes.

Also refer

: Mango Recipes