Chunda is a very authentic Gujarati sweet and sour mango pickle. Traditionally, chunda is made is mixing grated raw mango and sugar and sun dried for few days till the sugar melts and gets syrup consistency. Then the spices are mixed. Chunda has very a long shelf life. It can be stored even for a year. It should be stored in a cool, dry place.
The method I have followed today is for making a quick Chunda. Grated mango and sugar is mixed well and cooked on a medium flame to make it thick.
I have to thank my good friend and my kids most favourite art teacher, Lakshmi for making this today. Though it has been in my mind to try this, it was Lakshmi’s request which acted as a trigger:)
The Chunda came out well and was really lip smacking. Chunda can be served with roti/ thepla/ paratha/ puri 🙂
Grated raw mango – 1 cup
Salt – 1 tsp
Turmeric powder ( haldi/ manjal podi) – 1/4th tsp
Sugar – 1+1/2 cup
Red chilli powder – 1 tsp
Roasted, coarsely ground cumin powder( jeera powder) – 1 tsp
In a bowl, add the grated mango, salt and turmeric powder well. Let it rest for 15-20 mins.
Now, add 2 tbsps of sugar and mix well till the sugar dissolves. Add 2 more tbsps of sugar and mix again . Continue the process till all the sugar is used up. Mix well till the sugar is completely dissolved.
Transfer this to a pan and cook on a median flame till the sugar syrup reaches one string consistency. Keep stirring in between so that the sugar does not burnt.
Once it reaches the one string consistency,take it off the flame. Let it cool completely. Add the red chilli powder and cumin powder and mix very well.
Store it in a dry and sterilised bottle and use whenever required.