- This recipe presents a simplified version of the traditional કેરી ના ચુંદા, perfect for those new to Indian cooking.
- Enjoy this classic condiment's sweet, spicy, and tangy flavours, ready to savour in minutes!
- The recipe uses readily available ingredients and simple cooking techniques.
- You can adjust the spice level to your preference.
- Serve it as a delightful accompaniment to various Indian dishes, or enjoy it as a unique spread.
Introduction
Start your tasty journey to India with this simple mango pickle chunda recipe, complete with step-by-step pictures.
This sweet and spicy dish is a favourite in Gujarati cooking. The recipe card will help you step-by-step so you can make a delicious mango chunda even if you have never made Indian pickles.
Understanding Mango Chunda: An Indian Delicacy
કેરી ના ચુંદા, or aam ka chunda in Hindi, is a delicious part of Indian cuisine. This aam chunda recipe combines sweet, sour, and spicy tastes into a thick and rich spread.
It is made mainly from raw mangoes, sugar, and various spices. Chunda adds a burst of flavour to any meal.
The texture of the કેરી ના ચુંદા is very appealing. It can be chunky, like marmalade, or smoother, like jam.
What is the traditional way of making mango chunda?
The traditional way of making आंबट गोड तिखट कैरीचा छुंदा involves sun-drying raw mango pieces mixed with spices and sugar for a few days, intensifying the flavours.
This method enhances the chunda's taste and texture, giving it its signature tangy-sweet flavour that pairs perfectly with various dishes.
The Origin and Cultural Significance
Mango chunda is very important in Indian food, especially in Gujarat. It is part of the region's cooking history and has been made for many years. During mango season, families in Gujarat prepare mango chunda, filling their homes with its wonderful smell.
In the past, making them took a long time. The mix of mango and sugar would dry in the sun for days at room temperature, bringing out intense flavours.
Careful method shows how much this condiment means to the people and how much they respect it, especially as it can be enjoyed with paratha.
There are quick recipes for કેરી ના ચુંદા, but the tradition is still important. It shows how people still love this sweet and spicy treat.
Flavor Profile and Variations
This taste is a mix of sweet, sour, and spicy flavours. Raw mangoes give it a tangy base, while sugar adds sweetness. The real fun comes from the spices.
Every household may have its unique mix, but common spices used include:
- Turmeric Powder: This gives a warm smell and bright yellow colour.
- Cumin Powder: This adds a smoky flavour.
- Chilli Powder: This adds excellent heat, which you can adjust to your liking.
Some recipes also use fenugreek seeds for a bit of bitterness, and others add ginger for extra warmth. The great thing about mango chunda is its ability to change. You can create a taste that you enjoy.
Preparing for Your Mango Chunda Adventure
Before making mango chunda, let's get the ingredients and tools you need, which are perfect for sharing on Pinterest. This will help your cooking go smoothly and be fun. You don’t need any unique gadgets for this. The best part of this recipe is how simple it is.
So, please put on your apron and let's begin!
Essential Ingredients and Alternatives
This recipe is quite adaptable in terms of ingredients. Feel free to experiment with what you have on hand while keeping the core flavours intact.
|
Ingredient |
Description |
Alternatives |
|
Grated Raw Mangoes |
The star ingredient, providing the tangy base. |
You can use store-bought grated mangoes or even finely chopped mangoes for convenience. |
|
Sugar |
Balances the tanginess and creates the syrup. |
Adjust the quantity based on the sweetness of the mangoes and your preference. You can also use jaggery or other sweeteners. |
|
Chilli powder. |
Adds a pleasant heat. |
Adjust the amount to your liking. Cayenne pepper is a good alternative to chilli powder. |
|
Cumin Seeds |
Provide a warm, earthy flavor. |
For a more intense flavor, lightly roast the cumin seeds before grinding. |
Other optional ingredients include turmeric powder, salt, and a pinch of asafoetida for an umami kick.
Tools and Equipment Needed
You will be amazed at how few tools you need for this recipe! Here’s the list:
- Grater: Use this to grate the mangoes unless you have pre-grated ones.
- Heavy-bottomed Pan: This is for cooking the mango chunda evenly.
- Mixing Utensils: A heat-resistant spatula or a wooden spoon works great for stirring.
Dry Glass Jar: This is for storing your tasty mango chunda. Make sure the jar is clean and dry to stop spoilage.
That’s all! See, we told you it would be easy.
Step-by-Step Guide to Making Mango Chunda
Now that you have your ingredients and tools ready, it's time to start making your mango chunda. Be patient and pay attention to the details.
Here are some easy steps to follow. Soon, you will taste the rewards of your work. You will have a bright and tasty condiment that will improve your dishes.
Step 1: Selecting and Preparing the Mangoes
The quality of your mangoes is essential for making good mango chunda. Choose raw mangoes that are firm, tart, and have no marks on them. Mango season, usually in April and summer, gives the best results.
After you pick your mangoes, wash and peel them. Then, it's time to get out that tangy taste. Use a grater to grate the mangoes carefully. Make sure to catch the pulp and throw away the seed.
The grated raw mango pulp will be the base of your chunda. It gives the chunda its nice tangy flavour and a slightly crunchy feel.
Step 2: Mixing Ingredients and Cooking
Mix the grated raw mangoes, sugar, red chilli powder, cumin powder, and any spices you want to use in a heavy pan. Stir well so the sugar can pull moisture from the mangoes.
Put the pan on medium heat and cook while stirring often to prevent sticking. As it heats, the sugar will melt, forming a syrup that will thicken later. It will take some time, so be patient. Keep cooking the chunda, stirring regularly, until it reaches your desired consistency.
Remember, the chunda will thicken more as it cools. When it's finally done, aim for it to be a bit looser than you want. After it’s cooked, take the pan off the heat and let the mixture cool completely before putting it into a clean jar.
Congratulations, your taste buds are in for a treat! If you enjoyed this recipe, consider sharing your experience on Twitter or Facebook.
Conclusion
Mango Chunda is a tasty Indian treat full of flavour and tradition. This instant raw કેરી ના ચુંદા recipe is excellent for beginners who want to try Indian cooking.
Follow the step-by-step guide to make your own કેરી ના ચુંદા with different foods.
This condiment brings vibrant flavours and adds a natural touch to your meals. So, get your ingredients, follow the simple steps, and enjoy the excellent taste of Indian food with your homemade Mango Chunda.
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