Chunda Recipe Instant Aam Chunda

The traditional method of making an authentic chundo is a time and labour-intensive process. The origin of this sweet and savoury mango chutney might have happened in the era when imported jams and spreads were a luxury item in India. I am sharing with you an instant chunda recipe that is surely worth bookmarking. This mango chundo is:

vegan friendly gluten and nut-free easy to store and pack makes an excellent edible gift perfect for lunch boxes and travel meals

Ingredients Required

Mango: Use unripe, raw, or green mango, also known as Kairi or kaccha aam or achaar ka aam in India. Discard the stone and skin. Use only the pulp. Sugar: I use granulated white sugar for making a variety of fruit relish and jam. Seasoning: Salt, Red Chili Powder, Cumin Powder, Turmeric

How To Make Chunda

Step 1) Wash and wipe dry the green mangoes (kachha aam). Peel off the skin. Grate the mango pulp using bigger holes of a manual grater or a food processor (image 1). Discard the stone. Step 2) Combine sugar and grated mango in a bowl (images 2 & 3). Cover and set aside for 30 minutes. The sugar will dissolve and the fruit will release its juices (image 4). Step 3) Transfer the grated mango along with the syrup to a heavy-duty pan. Turn on the heat. Start cooking the chunda. Step 4) Let the mango chutney cook over low flame till all the liquid is evaporated and the mango is cooked through. Keep stirring at regular intervals. Step 5) At this stage, sugar is nicely melted and the chutney has a glass-like sheen. Add salt and spices. Stir to combine and cook the mango chutney for 2 – 3 minutes more. Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, turn off the heat. The whole cooking process takes less than 30 minutes. Let the chunda cool completely before storing.

Serving Suggestion

A large batch of aam chunda sealed in the glass jars, safely secured, to be relished till the next season of green mangoes, was always the highlight of my mother’s kitchen and my school lunchbox. In between the drowsy lectures at school, sweet mango chutney was the only hope that used to keep us chirpy till recess time. The simple triangle paratha packed in the lunch box tasted best with her aam chundo. Serve sweet mango chutney with warm, methi paratha or piping hot puri for a gratifying Indian breakfast. It tastes excellent even on a bread toast as well.

My Tried and True Tips

For a luscious, fibrous texture, while grating, try to get the long shreds of green mango. I prefer using the bigger holes of the grater for the purpose. DO NOT COOK chundo for too long. The sugar will start forming crystals resulting in hard and chewy chutney. Two Thread Consistency Test. Cook until the chutney reaches a two-thread consistency i.e. when pressed two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. The chutney should be sticky, with a melt-in-mouth texture. Store chunda in a clean, sterilized jar and store it in the refrigerator. You can store it at room temperature as well in cold climatic regions. But make sure to use a clean and dry spoon every time to scoop out the chunda. Additional spices like a pinch of asafoetida, garam masala, rock salt, black salt, or a dash of coriander powder.