Aam ka chunda, Gujarati candy mango pickle recipe, chundo

aam ka chunda

Its raining mangoes pickles at Sailu’s Kitchen. At this time, I carry to you one other gem of Indian regional delicacies, aam ka chunda aka chundo, a Gujarati candy mango pickle recipe and a detailed cousin to mango chutney recipe or aam ki launji. Most of Western and Northern elements of India make a candy achaar with grated uncooked mangoes which are bitter and sugar or jaggery. Primarily based on the area it’s ready the spices utilized in making the chunda differ sligthly. Its lip smackingly good, addictive mango pickle that may be slathered over toast, used as a dip with mathri, chips or corn chips and a aspect with paratha, rotis. Historically it’s served with Gujarati chickpea flour (besan) primarily based snacks like thepla (methi flatbread), fafda, ganthia and khari puri. The last word mixture is chundo with thelpa.

gujarati chundo

The normal option to make aam ka chunda or chundo is by solar drying technique. It’s a time taking course of however not laborious. Grated mangoes and sugar are combined and solar dried for every week to 10 days until the sugar takes a thick syrupy texture. Minimal components and excessive on taste. I’ve ready the standard technique however you possibly can observe the quick minimize technique to make this gujarati candy mango pickle recipe by cooking it over range high. This pickle is instantaneous, fast to make and equally tasty because the solar dried technique.

grated mango and sugar – earlier than and after solar drying

To cook dinner over range high, observe the components with identical portions talked about in aam ka chunda recipe. Warmth a heavy bottomed pan on low flame, add grated mango, cloves, cinnamon and sugar. Cook dinner on low flame stirring constantly until sugar dissolves. The combination will turn out to be skinny. You can find bubbles showing on the floor and and as they subside, proceed to cook dinner such that the combination turn out to be barely thick. This might take fairly someday, so please be affected person. Don’t over cook dinner as it’s going to crystallize. Flip off flame and permit the combination to come back to room temperature. The combination will thicken on cooling. Add salt, chili powder and roasted cumin powder and blend. Take away to a sterilized bottle and refrigerate. Candy mango pickle is able to be consumed the second it’s cooked.

gujarati candy mango pickle

Discover ways to make aam ka chunda or gujarati candy mango pickle recipe (solar drying technique)