Aam ka chunda (gujarathi sweet mango pickle) Recipe

Cooking Directions

• STEP 1.Peel and grate the raw mangoes.
• STEP 2.In a pan, heat oil and add mustard seeds, asafoetida, and turmeric powder.
• STEP 3.Add the grated mangoes, sugar, cardamom powder, and saffron strands.
• STEP 4.Cook on low heat until the sugar melts and the mixture thickens.
• STEP 5.Allow the chunda to cool completely before storing it in a clean, airtight jar.
• STEP 6.Serve the chunda as a side dish or with parathas, theplas, or any Indian meal.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Adjust the amount of sugar according to your preference for sweetness.
• Store the chunda in a cool and dry place to maintain its freshness.
• You can add a pinch of red chili powder for a hint of spiciness.

Storage and Serving

• Store the chunda in a clean, airtight jar in the refrigerator.
• It can be stored for up to 2-3 months.
• Serve the chunda as a condiment or side dish with Indian meals.
• It pairs well with parathas, theplas, puris, or even as a spread on toast.