Aam ka Chunda, also known as Chundo or Khaman, is a chutney/pickle made from raw mangoes which has originated fromthe rural household of Gujarat. Traditionally, it is prepared in a large vessel after combing raw mangoes and lots of sugar, putting them together in a muslin cloth and keeping them under the sun for a number of days, so that the sugar melts and mixes with the raw mangoes nicely. But nowadays, a very quick and simple method is being followed to prepare it. Here is a recipe of aam ka chunda that you can make at home.
INGREDIENTS
1 kg Raw Mangoes
1 to 1.5 kg Sugar
1 and a half teaspoon of salt
¼ teaspoon of turmeric powder
1 teaspoon of red chili powder (if you want more spicy, add accordingly)
¾ teaspoon of Kalonji or black cumin seeds
¾ teaspoon of roasted cumin powder
PROCEDURE
· To begin, wash, peel and grate the raw mangoes and place them in a clean bowl
· Heat a flat pan, put the grated mangoes, add sugar, some water and stir evenly
· After the mixture comes to a boil, add salt, turmeric powder, red chili powder, kalongi, and roasted cumin powder and simmer it
· Keep cooking and stirring until the sugar dissolves and the mixture comes to a thick jam like consistency
· Remove it from the flame , cool the mixture, pour it into a jar to refrigerate it
Enjoy the Aam chunda with hot paranthas, theplas, or use it as an accompaniment to your main course.
USEFUL TIPS
· Make sure the mangoes you use are raw and sour with a greenish pulp. The aam ka chunda is best prepared with ‘Ladwa’ variety of mangoes.
· Content of sugar may vary as per the sourness of the mango and your preference. You may also use jaggery instead of sugar.
· Store and refrigerate it in a clean and dry glass jar for a longer shelf life.
