Wednesday, November 27, 2013

Mango chunda

Mango chunda is a sweet mango chutney. This is traditional dish of Gujarat, side for chapathis, rotis or phulkas. A great combo with methi thepla (coming soon). In tamilnadu we do mango pachadi with jaggery,which I did with brown sugar. This chunda is with white sugar. But both taste differently. The roasted cumin powder gives a nice flavor to chunda. Roast the cumin powder and store it for curries or any dishes.

Chunda can be stored upto an year. If storing for long period store in a refrigerator and use dry spoon. This process is an easy method. Traditionally they do like pickles by drying in the sun. Try this easy sweet pickle.....

  • Raw mango - 1 (grated mango - 2 cups)
  • Sugar - 2 cup
  • Turmeric powder - 1/4 tsp
  • Red chilly powder - 1 tsp
  • Roasted cumin powder* - 1 tsp
  • Salt - as per taste


Peel the skin of mango. Grate the mango. (medium size mango yields 2 cup of grated mango). Add turmeric powder and salt. Keep aside for 15 minutes.
Add 1/4 cup of sugar in the grated mango, mix and leave aside for 10 minutes. Again add 1/4 cup of sugar and do the same procedure till you reach 2 cups. This will take an hour for the whole process. Each time when sugar is added, make sure it dissolves completely.
At final stage, the sugar dissolved in mango will be watery. Add red chilly powder and roasted cumin powder. Heat the mango mixture, and boil till it starts to bubble. Switch it off. 
Cool completely and store in a container.

*Roasted cumin powder:

Dry roast the cumin seeds(say 1/4 cup). After it cools, grind in the blender to a fine powder.

If need sieve for fine powder. Store in a container and use for all subzi's or curries.


Shama Nagarajan said...

yummy yummy

Hema said...

Love this, I still have some in the fridge from the chunda that I made some months back..

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