Quick Raw Mango Chunda

Raw Mango Chunda is a hot sweet & sour tasting mango pickle. Popular with combination of Methi Thepla (Fenugreek Flat-bread) this pickle is known for its long persevering properties, store in air-tight container & you can enjoy this pickle year long. Broadly Chunda can be either sweet or savory but for this post I'll be sharing the savory/spicy version.

Traditionally, raw mango chunda is made by keeping the pickle jar in sun till the sugar dissolves & the mango threads turn transparent. However, now a days we all need something that can be made quickly & effortlessly without compromising the taste. Inspired from Tarla Dalal's recipe I am sharing this Instant/Quick Raw mango Chunda recipe. This instant Chunda is very easy to make with just few ingredients that you would already have in your pantry or are readily available in market. Mix raw mango with sugar,salt turmeric, red chilli & cumin seed powder & that's it we have a pickle ready that will last almost a year provided you can resist keeping it that long.

Thepla's & mango chunda are a staple in the northwestern state of India (Gujarat), but is soon gaining popularity across the world. This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips.

Now to the recipe....

Step by Step Method: 

In a microwave safe bowl add the grated mango, turmeric powder & salt. Mix & allow it to sit for 15-30 mins. Then add tbsp of sugar at a time & mix till sugar is completely dissolved before adding the next tbsp. Keep stirring till the sugar is completely dissolved.

Now microwave on high for 3 mins. Remove, stir & microwave for another 3-5 mins. Allow to cool completely. You should get a one thread like syrup consistency. The syrup will thicken over period of time. Add the roasted cumin seed & red chilli powder. Mix well. Once the mixture has cooled off, store in air-tight clean container.

Print Recipe Pin Recipe

0 from 0 votes

QUICK RAW MANGO CHUNDA

An Instant version of the traditional mango chunda that can be made in less than 30 mins and pairs well with parathas and theplas or even as dip.

Prep Time20 mins

Cook Time15 mins

Course: Breakfast, Side Dish, Snack

Cuisine: Indian

Servings: 4 people

Author: Shweta Arora

Ingredients

• 1 cup grated raw mango (around 2 green mangoes,skin peeled and grated),
• 1/4 tsp turmeric powder
• 1 cup sugar or as required
• 1 tsp red chilli powder or as per taste
• 1 tsp roasted cumin seeds powder
• 1/4 tsp salt or to taste

Instructions

• In a microwave safe bowl add the grated mango, turmeric powder & salt. Mix & allow it to sit for 15-30 mins.
• Add tbsp of sugar at a time & mix till sugar is completely dissolved before adding the next tbsp. Continue stirring till the sugar is completely dissolved. 
• Now microwave on high for 3 mins. Remove, stir and then microwave for another 3mins. Allow to cool completely. You should get a one thread like syrup consistency. The syrup will thicken over period of time.
• Add the roasted cumin seed & red chilli powder. Mix well.
• Allow to cool completely and then transfer into air-tight clean container. 

Notes

The sourness of the raw mango varies so adjust the sugar accordingly. Mine were not that sour so 1 cup sugar was just perfect, if yours are too sour add more sugar

Tried this Recipe? Tag me Today!Mention @shwetainthekitchen or tag #shwetainthekitchen!

That's it, our Quick Raw Mango Chunda is ready, Serve it with Thepla's, Paratha or even use it as a spread for your bread/sandwich. Enjoy!!

Happy Cooking!!
Shweta

If you like this recipe, please share with you friends and family