Aam chunda is a Gujarathi sweet and tangy side dish or pickle which is prepared with grated raw mango, sugar/jaggery and mild spices like red chilli and Jeera. It is slowly cooked in sugar and mild spices are added at the end. It taste both sweet and sour. I have kept in refrigerator up to 6 months, but make sure to use dry spoon every serving.
Ingredients:
Grated Mangoes - 1.5 Cup (tightly packed)
Sugar - 1.5 Cup
Red chilli powder - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Salt - 1/2 tsp
Note : Quantity of the chilli powder and cumin powder can be increased as per your taste.
Method :
Step 1 : On a low flame, Keep thick bottom kadai and add grated mangoes, sugar and salt into it. Mix sugar and mango well. Cook this mixture on a low flame.
Step 2 : On a low flame, cook this mixture. Sugar starts melting and it will be watery in consistency. In between, keep stirring the mixture and this avoids crystallization of sugar. Mixture starts bubbling and mixture will be cooking. So stir in between to avoid sticking into kadai.
Step 3 : When the consistency of the sugar reaches to 2 thread or consistency will be thick and translucent then add 1/2 tsp red chili powder and 1/2 tsp roasted cumin powder. Mix well and switch off the flame.
Step 4 : Allow Aam chunda to cool down completely. Later transfer it into clean glass jar. It can be served along with chapathi, Dosa or rotti.
Step by Step Pics:
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