Authentic Mango Chhunda Recipe: Tangy, Sweet Gujarati Pickle
45 minutes
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About Authentic Mango Chhunda Recipe: Tangy, Sweet Gujarati Pickle
Mango Chhunda, or Aam Chhunda, is a vibrant and flavorful Gujarati delicacy that's quickly gaining popularity across India and beyond. This sweet and tangy mango pickle is the perfect accompaniment to any meal, adding a unique burst of spice and sweetness to your everyday dishes.Made with simple ingredients like ripe mangoes, sugar, and aromatic spices, this recipe delivers an authentic taste of Gujarat. The perfectly balanced sweetness and tang make it incredibly versatile – enjoy it with parathas, puri, bread, or even as a unique condiment.This detailed recipe ensures you achieve the perfect consistency and flavor, transforming ordinary meals into unforgettable culinary experiences. Prepare to be amazed by the simplicity and deliciousness of homemade Mango Chhunda!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Mangoes
- 1 kg Mangoes raw mangoes (totapuri variety preferred), ripe but firm
Sweetener and Spices
- 500 gm Sugar
- 1.5 tsp Salt adjust to taste
- 1 tsp Salt kala namak, black, to taste
- 1 tsp Cumin Powder jeera, roast cumin seeds and grind to a powder, roasted
- 1 tsp Chili Powder adjust to taste; optional, red
- 1/2 tsp Cardamom Powder optional, adds a pleasant aroma
Instructions
Preparation
- Wash, peel, and grate the raw mangoes. Make sure to remove any fibers or pits.
Cooking the Mangoes
- In a heavy-bottomed pan, combine the grated mangoes and sugar. Mix well.
- Cook over medium heat, stirring frequently, until the sugar dissolves completely and the mixture begins to thicken. This will take approximately 30-45 minutes, depending on your stove and the moisture content of the mangoes.
Adding Spices
- Reduce the heat to low. Stir in the salt, black salt, roasted cumin powder, red chili powder (if using), and cardamom powder. Mix thoroughly and cook for another 5-10 minutes, or until the chhunda reaches a desired consistency. It should be thick and slightly sticky.
Cooling and Storage
- Remove the pan from the heat and allow the Mango Chhunda to cool completely to room temperature.
- Transfer the cooled chhunda into a sterilized, airtight jar. Store in a cool, dry place. It will keep for several months.
Recipe Notes
Expert Tips for Perfect Mango Chhunda
- For the best flavor, use ripe but firm raw mangoes. Totapuri mangoes are traditionally preferred for their ideal balance of sweetness and tartness.
- Adjust the amount of sugar, salt, and chili powder to your liking. Taste as you go and make adjustments to achieve your preferred balance of sweet, tangy, and spicy.
- Roasting the cumin seeds before grinding enhances their flavor. Toast them lightly in a dry pan until fragrant.
- Sterilizing your jars before storing the chhunda is crucial to ensure a longer shelf life and prevent spoilage. You can sterilize jars by boiling them in water for 10-15 minutes.
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Recipe Nutrition
Calories: 194kcalCarbohydrates: 50gSodium: 382mgSugar: 50g
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5 Comments
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Perfect dish! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.
This is so inspiring! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.