Instant Aam Ka Chunda Recipe, Indian Raw Mango Jam(Pickle)

Instant Aam Ka Chunda Recipe, Indian Raw Mango Jam(Pickle)

Aam ka chunda is a beloved culinary gem from the Indian state of Gujarat. This aam ka chunda is a delightful preserve made using raw mangoes, the king of fruits. The tartness of the raw mangoes, combined with the sweetness and warmth of the spices, creates a unique and cherished flavor enjoyed across India.

Aam ka chunda is a delicious condiment made from shredded raw mango and cooked with jaggery or sugar. This delightful blend offers a perfect balance of sweet, sour, and spicy flavors, making it an irresistible accompaniment to many dishes.

“Aam ka chunda is well-known for its complex yet balanced flavor profile. This mango preserve is incredibly versatile. Traditionally, it is enjoyed as a side dish with Indian breads such as parathas, theplas, and rotis, but it can be used in diverse culinary applications. Aam Ka Chunda can also be used as a delightful dip for snacks and can add a tantalizing touch to any meal.”

The traditional method of making aam ka chunda was quite laborious and time-consuming. The Sun-drying method was used to create this delicious pickle. The process involved mixing shredded mango with sugar or jaggery and letting it sit in the sun until the sugar dissolved, giving the mangoes a translucent appearance and a clear, syrupy consistency.

Over time, traditional methods have given way to quick and easy techniques. Today, I’m excited to share an instant and effortless recipe that tastes superb and simple to prepare, with all the tips and tricks included so that even beginners can successfully make this delightful aam ka chunda.

It’s essential to ensure that all the utensils used in preparing this pickle are completely dry, without any moisture. Achieving the right sugar consistency, known as the “one string,” is a crucial step in this recipe. It enhances the shelf life of the chunda, allowing it to store for months and even years.

One of the many appealing qualities of Aam Ka Chunda is its long shelf life. When stored in a cool, dry place in an airtight container, it helps to retain its delightful flavor for several months. It makes it an excellent way to enjoy the taste of mangoes long after the season has passed. Its rich, golden color and thick syrup texture are evidence of the care and effort put into its preparation.

If you haven’t tried this mouth-watering pickle recipe yet, Give this amazing aam ka chunda, a try this summer and share it with your friends and family. For the aam ka chunda recipe in Hindi or आम का छुंदा, you can watch the video with subtitles and follow the instructions to make it easily.

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Recipe Video

Recipe Card

How to Make Aam Ka Chunda at Home Step-by-Step Photos

1. Wash two raw mangoes (totapuri) thoroughly with water and wipe them with a clean napkin. The total weight of the mangoes is 1 kg 500 grams. Tip*: You can use Rajapuri or any raw mangoes for this recipe.
   
   
2. Cut the stem and peel the skin off.
   
   
3. Ensure all the utensils are dry and free of any water content. Tip*- This will increase the shelf life of the chunda and prevent quick spoilage.
   
   
4. Grate both the mangoes using the bigger side of the grater. Discard the seed.
   
   
5. The weight of the grated mangoes is 1 kg and 100 grams.
   
   
6. Add 1 tsp of turmeric powder and 1½ tbsp of salt.
   
   
7. Gently mash with your fingers and mix until all the ingredients combine well.
   
   
8. The mangoes will release water.
   
   
9. Add 1 kg 200 grams of powdered sugar in batches and mix until all the ingredients combine well.
   
   
10. The ratio of mangoes to powdered sugar is 1:1.Tip*- For Rajapuri mangoes or any other mangoes, add 100 – 200 grams of more powdered sugar. Check the sourness in the mangoes and adjust the sweetness.
    
    
11. The mixture should be free of lumps.
    
    
12. The pan used for cooking should be dry and without any water content.
    
    
13. Add the prepared mango mixture to the pan and roast it on low to medium flame until the one-string consistency syrup is ready.
    
    
14. It should take around 25 to 30 minutes for the syrup to thicken.
    
    
15. To check the consistency – take a little syrup in between your thumb and forefinger and pull it apart. If a single string forms and is not breaking. The single-string syrup is ready.
    
    
16. The chunda is ready. Turn the gas flame off immediately.
    
    
17. The syrup consistency will thicken further on cooling. Ensure the consistency of the syrup is medium.Tip*- Turn the gas flame off once the single-string syrup is ready. Do not overcook the syrup.
    
    
18. Add 1 tsp of cumin seeds and mix it well. Cool the mixture for 10 to 15 minutes.
    
    
19. After 10 – 15 minutes, add 1 tbsp of Kashmiri red chili powder and mix all the ingredients well.Tip*- Use any chili powder available at home. Adjust the chili powder as per taste.
    
    
20. After cooling, if the chunda or the sugar syrup has turned very thick, add some water, cook again on low to medium flame for one to two minutes, and adjust the consistency.
    
    
21. Store the mixture in a clean bottle and enjoy it for a year.Tip*- You can store it in the fridge, but if you follow all the tips and tricks, your chunda will not spoil even at room temperature.
    
    
22. Enjoy this with thepla or chapati at breakfast with tea or at a meal.
    

FAQs

Conclusion

In this aam ka chunda recipe, we share how to make instant chunda at home using raw mangoes, sugar, cumin seeds, salt, and red chili powder in just 45 minutes. Making chunda is not difficult, but a few tips and tricks can help make it perfect and delicious. Its rich, golden color and thick syrupy texture are evidence of the care and effort put into its preparation. You can enjoy it with thepla or paratha for breakfast or at a meal. If you like this recipe, please share it with your loved ones and leave a comment with your valuable suggestions. Your feedback is highly appreciated and contributes to the improvement of our recipes.