Aam Chunda, also known as Keri no chundo is a Gujarati sweet, tangy and spicy green mango pickle. This mango relish is prepared using grated raw mangoes with sugar and very few spices. Every gujarati household always has a jar of this pickle, although they might have different variations of the recipe. A delicious relish that you can preserve and store for months and serve with theplas, rotis, parathas, spicy puris etc
Ingredients:
· Raw Mango – 1 kg
· Sugar – 1 ½ kg (powdered)
· Salt – 1 ½ tsp
· Turmeric – ¼ tsp
· Cloves – 7-8
· Green Cardamom – 4-5
· Cinnamon sticks – 2-3 inch
· Kashmiri Red Chili Powder – 1 tbsp
· Hing – ¼ tsp
· Cumin powder – 1 ½ tsp (optional)
Method:
· You can either use Rajapuri or Ladwa raw mangoes to make aam chunda.
· Wipe the mangoes with a damp cloth and let it dry, once it dries grate the raw mangoes using a grater with bigger holes. Keep the seeds along with the grated mango.
· In a large mixing bowl, add the grated mango along with the seeds. Add the salt and turmeric, give a good mix.
· Cover it with a lid and keep it aside for 30 mins.
· After 30 mins add the powdered sugar, cloves, green cardamom, cinnamon sticks and mix well. Cover it with a muslin cloth and keep it in the house for 2-3 days.
· Make sure you stir it in intervals at least 4-5 times in a day.
· Now remove the seeds and keep it in the sunlight for 3-4 days. Remember to bring it back inside in the evening and keep it in the sunlight in the morning.
· Also make sure you stir it once you get it back from the sunlight. Again, stir and keep it in the sunlight the next morning.
· The days also depends on how hot is area that you live, if it’s very hot it might take less days for the chunda to be ready, and vice versa.
· Once the chunda is ready add hing, kashmiri red chilli Powder and cumin powder, mix it well.
· Again, cover and keep it in the sunlight for the next 3-4 hours.
· After 3-4 hours, mix it well and let it come down to room temperature and store it in a glass airtight container. No need to refrigerate.
· You can serve this aam chunda with roti, paratha, thepla or spicy puris.
Recipe Link for Methi Thepla:
