GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

    I got a liking for this Aam Chunda during my college days.  We had a few Gujarati friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles.  I feel quite nostalgic when I think about this scenario now.

    Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator.  The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style.  And most of the other Pickles would be in South Indian Style.

    Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes.  Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency.  Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming. 

    But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time.  I store it for upto a Year, it lasts longer if stored in the refrigerator.

    Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

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Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level  - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

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HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

INGREDIENTS:

• Wash and wipe the raw mangoes.  I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
• Peel the mango skin and then grate them.
• In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar. 
• Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
• Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
• Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
• Switch off the flame.
• Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
• Allow Gujarati Aam Chunda to cool down completely before storing it.
• Store Gujarati Aam Chunda in clean & dry airtight bottles.