Mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. This is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda.
|Raw mangoes||2 Cup (32 tbs)|
|Sugar||1 3/4 Cup (28 tbs)|
|Turmeric powder||1/2 Teaspoon|
|Chilli powder||1 Teaspoon|
|Roasted cumin seeds powder||1/2 Teaspoon|
1. Combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely.
2. Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency.
3. Switch off the flame, transfer it to a deep bowl and allow it to cool completely.
4. Once cooled, add the chilli powder and cumin seeds powder and mix well.
5. Serve immediately or store in an air-tight container and store in a dry, cool place for 1 year.