How To Make Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe

To begin making the Aam Ka Chunda preparation guide, wash the mangoes and arid them completely.

strip the skin of the mangoes and then mince them.Combine the grated mangoes, seasoning and turmeric ground mix and leave aside for 2 hours.Once the mangoes have been marinated you will find that the mango has released some liquid.At this point mix gently in the granulated sugar little by little to the mango mixture continuously until all the granulated sugar is nearly dissolved.

There are two different ways you can make this pickle.Sun Method for the Chunda PicklePlace the mango mixture in the steel vessel with a rim.

Wrap the vessel with muslin or cheesecloth and tie it with a thick thread/lace to fit tightly around the vessel.Keep it under sunlight for about 7 days or until the granulated sugar and jaggery melts and reaches a double string consistency, stirring it well at the end of every day.Bring it back inside once the sun sets.mix gently well the next morning and place it under the sun again.Continue this process until the double string consistency has been reached.Stove top method for Chunda PickleHeat a heavy bottomed pot on low bring to temperature; transfer in the mango and granulated sugar mixture to the pot and mix gently continuously until the granulated sugar has dissolved completely.You will find bubbles frothing up on the surface, but continue stirring until the granulated sugar syrup reaches the single string consistency.

This takes about 5 to 8 moments.This step is crucial as over-crafting will make the granulated sugar crystallize later.

Remove from the flame and let the mixture cool completely.Continue stirring the chunda pickle while it is cooling occasionally to prevent the granulated sugar from crystallizing. char the cumin seeds in the pot until it starts crackling.

Coarsely pound it and keep aside.Once the Mango Chunda pickle is cooled completely, mix gently in the chilli ground mix and crushed cumin seeds until well combined into the pickle.The Mango Chunda Pickle can be consumed immediately.Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration.enjoy Aam Ka Chunda preparation guide with Thelpas or with just about anything on your plate.