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Saturday, 27 June 2020

Instant Mango Chunda - Gujarati Raw Mango Relish



Chunda is a classic raw mango pickle from the Indian state of Gujarat. The traditional sun drying method of making chunda is time-consuming, hence here is a simple and instant version that can be made within 1/2 an hour and enjoyed immediately. I have replaced refined sugar with jaggery in this recipe and added a few spice powders to the grated sour raw mangoes which makes this chunda lip-smacking. This oil-free raw mango relish has a sweet, tangy, and mildly spicy flavor. Mango chunda can be served as a delicious accompaniment to the main meal and tastes great with flatbreads and fried snacks alike. The recipe is vegan and gluten-free. With a good shelf life, chunda ensures that you enjoy the seasonal mangoes throughout the year. 


What is Chunda?

Chunda is a Gujarati style raw mango pickle. It is known as "Keri no Chundo" in Gujarati. Traditionally, this relish is a no-cook dish made by the sun cooking method where shredded raw mango is mixed with sugar and some spices and kept in glass jars in the Sunlight until the sugar melts by the heat from the Sun and a thick sugar syrup coats the shredded mango. This method is time-consuming (may take up to 10 days) and needs patience and weather where ample of Sunlight is available. 

Instant Chunda - a quick version of chunda which involves cooking the shredded raw mango with sugar and spices on a stovetop or microwave oven until the desired consistency is achieved. There are many variations depending upon the sweetener and spices used to flavor the chunda.

What goes into my Instant Mango Chunda?

You require only raw mangoes, jaggery, and few spice powders to make this lip-smacking instant mango relish. I have made the pickle using 1/2 kg unripe mangoes. Any variety of green raw mango that is sour can be used for this recipe. Try to use fresh blemish-free mangoes for better results. I have kept raw mango and jaggery ratio as 2:1 ie for every two cups tightly packed raw mango, I have added one cup tightly packed grated or powdered jaggery. If you prefer a sweet chundo, use jaggery in equal quantity to that of grated mango. Red chili powder, a bit of roasted cumin powder, green cardamom powder and salt is used to flavor the chundo. The recipe calls for cooking the grated raw mango along with jaggery and spice powders until you get a desired consistency. The recipe is very simple and easy to follow. You may add a little turmeric powder to get a yellow color.

Dietary Tips:
  • Gluten-free
  • Vegan
  • Kid-friendly
  • Refined sugar-free
  • Oil-free
  • Saatvik (onion-garlic free)
  • Fasting food
Serving suggestions:
  • Chunda can be served with any Indian flatbread like chapati, methi paratha, thepla,  dashmi, or khakra.
  • It also pairs well with fried snacks like poori, muthiamatri, or fritters.
  • Chunda can also be used as a spread on chapati or paratha roll, bread, or toast.
  • One can serve chunda as a side dish to the main meal and tastes great even with simple dal chawal , or Khichdi.
  • Chunda is a Saatvik dish (onion-garlic free) and also serves as fasting food.
                      

TangoWithMango@HealthyWealthyCuisine

I am a part of a Facebook gourmet group, healthy wealthy Cuisine where, participating bloggers share recipes every fortnight on pre-decided themes. Tango with mango is the current theme suggested by Narmadha who is a wonderful person and a versatile food blogger. Do check out her space for many traditional South Indian dishes both vegetarian and non-vegetarian. You may also want to check out her wide variety of bakes too. I have bookmarked her mango mousse recipe, which is a simple 3 ingredient eggless mousse without any setting agent and would love trying it out before mangoes are out of stock. Narmada suggested that we share any of our mango creations using either raw or ripe mango and it would be bidding adieu to the mango season here in India. This instant mango chundo is my humble contribution to the theme. Do check out the following creations by my fellow bloggers on this theme.
                                                

Preparation Time: 10 minutes
Cooking Time: 10 -12 minutes
Serves: 2 cups

Ingredients: Measurements used 1 cup = 240ml
  • 3 large raw green mangoes (around 1/2 kg) / 2 cups tightly packed grated mangoes
  • 1 cup grated or powdered jaggery
  • 1 tablespoon red chili powder
  • 1/4 teaspoon roasted cumin powder
  • 1/4 teaspoon green cardamom powder
  • 1/2 teaspoon rock salt
Method:
  1. Wash the raw mangoes thoroughly and pat dry using a clean and dry kitchen towel. Peel the mangoes and grate them. Discard the seeds.



2. Heat a non-stick wok or heavy bottom saucepan and add grated raw mangoes and jaggery powder to it. Mix well and allow the mangoes to cook in jaggery syrup for 5-7 minutes. Keep stirring intermittently to ensure it does not catch the bottom of the pan.



3. Season the relish with red chili powder, roasted cumin powder, black salt and rock salt.
Mix the spice powders and cook for another 2-3 minutes. 


4. Put off the flame once the mixture thickens and leaves the sides of the pan. Lastly, add green cardamom powder and give a quick stir. 


5. Delectable raw mango chunda is ready. Allow it to cool down completely before transferring to a clean and dry airtight glass jar. Enjoy this lip-smacking raw mango pickle as a side dish with your meals.


Recipe Notes:
  • Use raw blemish-free green sour mangoes for this recipe.
  • The color of my chunda is reddish-brown as i have used jaggery. The chunda with sugar has a bright golden yellow color.
  • Adjust the amount of red chili powder as per your liking.
  • Always use a clean dry spoon to sample out the chunda from the glass jar.
  • The chunda stays good at room temperature for more than a month. I usually refrigerate it and it stays good for more than 6 months or so.

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

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11 comments :

  1. I love Chunda. Your post is so nostalgic for me. I love my Moms way of making Chunda. Yours is looking super delicious. Want to grab it right from the screen.

    ReplyDelete
    Replies
    1. Thank you Shalu di. I am glad to know that my post bought in some good memories to you. Do give it a try.

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  2. Being Gujarati , i am very emotional about Gujarati pickle and this is one of my favourites. Love it with thepla, dhokla and almost every thing .

    ReplyDelete
    Replies
    1. Thank you Ruchi. You are right, mango chundo is so versatile. It goes well with so many snacks.

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  3. I love this instant sweet mango pickle. I usually make it with sugar. Loved the use of jaggery here. Chunda looks lipsmackingly delicious. Perfect with some paratha puri or I would also love to use it as a spread.

    ReplyDelete
    Replies
    1. Thank you di. Sugar gives a bright yellowish color to the chundo. But jaggery is a healthier option. Yes it works great as a spread.

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  4. We always make spicy mango pickle. This sweet mango pickle looks so good wtih sweet and tangy taste. Would love to try it out sometime

    ReplyDelete
    Replies
    1. Thank you Narmadha. Do give it a try and share your feedback with us.

      Delete
  5. So yumm and great minds think alike! :D I made chundo too! Looks delicious dear!! Love that you have added a tad bit less jaggery; will try that next time! Cardamom sounds lovely too! So much to learn from you gals!

    ReplyDelete
    Replies
    1. Thank you di. We all learn from one another. Glad that you liked my version.

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  6. I love this Gujarati pickle, it tastes good with almost anything. Liked the addition of jaggery here, I should make it next year now.

    ReplyDelete

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