Instant Aam Chunda | Sweet and Spicy Raw Mango Pickle

Instant Aam ka Chunda

Aam ka Chunda is a famous sweet and spicy Gujarati pickle/preserve/condiment made with green mangoes. It is quite popular across the North, and it is served as a side along with roti, paratha, and theplas. Today I am going to share the instant version or the stove top version of the popular aam ka chunda, and it is a zero oil recipe. :-) 

The traditional preparation of chunda is fascinating as well as time-consuming. The grated mango and the sugar mixture is sun dried until the sugar dissolves, and mangoes turn soft and tender. :-) The process is more like sun drying the vadagams. But as I mentioned above, today I am going to share the instant version. I tried chunda at my friend’s place and loved the pickle. As always, I asked her for the recipe. When she shared the recipe, I realized that it was more like mango thokku, but with sugar and cumin powder added along with red chili powder and methi powder. :-)

Instant Aam ka Chunda

The traditional recipe calls for sugar, but I went with jaggery and also included methi/fenugreek powder as we love that flavor. I didn’t even add all the spices one by one, just added everything in one shot and then cooked. Within 25 minutes, the yummy pickle was ready. :-) Ain’t that great?

Here are few summer special mango pickle recipes from my archives,

Ingredients:

  • Grated Raw Mango – 2 cups
  • Powdered Jaggery – 1 cup heaped
  • Fenugreek Powder – 1/2 tsp
  • Red Chili Powder – 1 tsp
  • Salt – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Cumin Powder – 1/2 tsp

Prep-Work:

  • Peel the raw mango and grate them.

Steps:

  • In a kadai or pan, add the grated mango and all the spices and jaggery.

 

  • Combine well and cook this mix over a low flame.
  • The mix well starts to come together and also it will ooze out a lot of water.

  • Slowly the mixture starts bubbling. Keep stirring the mixture if not it might turn hard.
  • Cook until 3/4 of the water evaporates, and the pickle comes to a jam-like consistency like below. It took me about 15 minutes over a low flame. If you are cooking over a medium flame, you can cook for about 8 to 9 minutes.

  • Let it cool and store in an airtight container.

Serve it with theplas or parathas. I served this with Brussel Sprouts Paratha and here it is.

Instant Aam ka Chunda

Notes:

  • Methi powder is completely optional.
  • You can use sugar, instead of jaggery.
  • I went with comparatively less sweet and spicier. But you can increase the sugar and jaggery or the spices as per your taste preference.
  • Make sure you keep stirring the pickle mix if not it will get hard and also the pickle should be semi-solid like jam.
  • I did not go with one string or 2 string consistency. Once 3/4 of the water got evaporated, it cooked for couple more minutes and turned it off. But you can cook until one string consistency.
  •  It took me about 15 minutes to prepare the pickle over a low flame. If you are cooking over a medium flame, you can cook for about 8 to 9 minutes.

Instant Aam Ka Chunda

 

Instant Aam Chunda | Sweet and Spicy Raw Mango Pickle
Instant Aam ka Chunda is a famous sweet and spicy Gujarati pickle/preserve/condiment prepared with raw mangoes, jaggery, and other spices.
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Ingredients
  1. Grated Raw Mango - 2 cups
  2. Powdered Jaggery - 1 cup heaped
  3. Fenugreek Powder - 1/2 tsp
  4. Red Chili Powder - 1 tsp
  5. Salt - 1 tsp
  6. Turmeric Powder - 1/4 tsp
  7. Cumin Powder - 1/2 tsp
Prep-Work
  1. Peel the raw mango and grate them.
Steps
  1. In a kadai or pan, add the grated mango and all the spices and jaggery.
  2. Combine well and cook this mix over a low flame.
  3. The mix well starts to come together and also it will ooze out a lot of water.
  4. Slowly the mixture starts bubbling. Keep stirring the mixture if not it might turn hard.
  5. Cook until 3/4 of the water evaporates, and the pickle comes to a jam-like consistency like below. It took me about 15 minutes over a low flame. If you are cooking over a medium flame, you can cook for about 8 to 9 minutes.
  6. Let it cool and store in an airtight container.
  7. Serve it with theplas or parathas.
Notes
  1. Methi powder is completely optional.
  2. You can use sugar, instead of jaggery.
  3. I went with comparatively less sweet and spicier. But you can increase the sugar and jaggery or the spices as per your taste preference.
  4. Make sure you keep stirring the pickle mix if not it will get hard and also the pickle should be semi-solid like jam.
  5. I did not go with one string or 2 string consistency. Once 3/4 of the water got evaporated, it cooked for couple more minutes and turned it off. But you can cook until one string consistency.
  6. It took me about 15 minutes to prepare the pickle over a low flame. If you are cooking over a medium flame, you can cook for about 8 to 9 minutes.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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