Wednesday, April 12, 2017

Posted by Mala at 1:00:00 AM No comments
Mango Chunda is the sweet and spicy Gujarati pickle. Traditionally this used to take a week to ten days to make this tangy pickle. They used to leave the mango plus sugar under sun light for a week. The heat of the sun will melt the sugar and will bring the necessary consistency in the grated mango. But nowadays, who has the time? This is the best , easy and quick way to make this pickle. Tarla Dalal is my recipe source. Of course, I have slightly modified the measurements. So, enjoy this easy Mango Chunda.............it is not at all time consuming...
Please check my raw and ripe mango recipes here
This is called    (Aam ka chunda) in Hindi.

Please look into my Glossary for any unknown terms



Ingredients
Mango - 1, small, peeled and grated (the gratings came to 1/2 cup)
Sugar - 1/2 cup + 2 tbsps(Slightly heaped 1/2 cup)
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp
Chilli powder - 1/2 tsp
Powdered roasted jeera - 3/4 tsp

Recipe Cuisine: North Indian; Gujarati; Category: Pickle/accompaniment
Prep time: 10 mts; Cooking time: 15 mts
Recipe Source: Tarla dalal, modified version

Yields a small bowl of pickle

Mango washed and wiped well, peeled, grated and then measured.


Sugar also measured, turmeric powder added to mango gratings


Add sugar to the grated mango, in a non stick pan, keep the flames on the lowest, and keep on stirring.


It takes 2-3 minutes for the sugar to start melting


Has melted fully. You have to be cautious about the sugar consistency. If it boils too much, it will become very hard.


Frothy and with lot of bubbles


I am checking the sugar consistency. It has to be one-string.


Switch off at this point, allow it to cool down completely. Then add chilli powder, salt and roasted jeera powder. I made the jeera powder a bit coarse, and it was very nice.


Mix well.


Here is the easy, quick, yummy and delicious Mango Chunda...all for you.....





Serve this amazingly tasty Chunda, with soft phulkas.


This also is a very nice spread for the bread toasts, along with crunchy peanut butter. So, may be like the PBJ (peanut butter jelly) in the US, this is our Indian PBC (Peanut butter-Chunda)

This post first appeared in www.malpatskitchen.com
Notes
*Chunda made like this, can be kept for a few months. No need to refrigerate, just keep it in a cool, shady place. Or, if you are scared of the heat, then no harm in refrigerating.





















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