How To Make Aam Ka Chunda At Home In 8 Quick And Easy Steps

Mango season calls for experimenting with the beloved fruit instead of just drinking a glass of mango shake. Aam ka Chunda, also called pickle, is one of the most loved side dishes Indians prefer to have in their meals. Mango pickle brings a sweet and tangy taste that goes perfectly well with Indian meals. Here’s a quick and easy recipe by Chef Sneha Singhi, Chef Stahl to prepare at home.

Mango Chunda Benefits

In addition to taste, aam ka chunda also brings health benefits to your plate:

High in antioxidants

Mango pickle is rich in antioxidants that protect the body from oxidative damage and aging, thanks to the raw mangoes being pickled without cooking, which helps preserve these beneficial compounds.

Rich in Nutrients

Mango pickle is nutrient-rich, with mangoes providing vitamins C and K, and fiber, while the spices add to its nutritional value.

Enhances Immunity

Pickles in moderation can boost nutrient intake, while mangoes provide immune-boosting vitamins like B vitamins, Vitamin E, and other essential minerals.

Ingredients for Aam Ka Chunda

• 1 kg raw mangoes
• 1 kg granulated sugar
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon roasted cumin powder
• 1/2 teaspoon black salt
• 1/4 teaspoon asafoetida (hing) (optional)

Aam Ka Chunda Recipe

1. Prep the raw mangoes by washing, peeling, and grating them. For perfect flavor, choose firm and sour mangoes.
2. Mix grated mangoes and granulated sugar in a large bowl, blending until the sugar is evenly distributed.
3. Cover the bowl and refrigerate the mixture for 6-8 hours or overnight, allowing the sugar to extract moisture from the mangoes and form a syrupy texture.
4. Once the mixture has rested, transfer it to a heavy-bottomed pan or kadai and add salt and turmeric powder.
5. Cook the mixture over low-medium heat, stirring constantly to prevent sticking or burning. As it cooks, the mixture will bubble and thicken.
6. When the syrup reaches a one-thread consistency (forms a single thread when dripped between fingers), add red chili powder, roasted cumin powder, black salt, and asafoetida (if using). Mix well.
7. Cook for another 2-3 minutes, stirring until the spices are fully blended. Then, turn off the heat and let the chunda cool completely
8. Enjoy with sabzi, rice, and roti.
9. If you liked this story, then please share it. To read more such stories, stay connected to HerZindagi.

Image Credits: Freepik