### Aam Ka Chunda: Gujarati Sweet Mango Pickle Recipe
Aam ka chunda, commonly referred to as chundo, is a scrumptious sweet mango pickle originating from the rich culinary heritage of Gujarat, India. This pickle offers a perfect fusion of grated raw mangoes paired with sugar or jaggery, crafting a distinctive flavor that harmonizes sweetness with a touch of tang. It serves as a favorite complement to an array of Indian snacks and dishes, establishing itself as an essential item in numerous households.
#### Ingredients
– 2 cups grated raw mango
– 1 cup sugar (or jaggery)
– 1 teaspoon salt
– 1 teaspoon red chili powder
– 1 teaspoon roasted cumin powder
– 2-3 cloves
– 1 small piece of cinnamon stick
#### Traditional Sun-Drying Method
1. **Preparation**: In a large bowl, mix the grated raw mango and sugar thoroughly until the sugar is well distributed.
2. **Sun Drying**: Spread the blend on a clean, flat area or a tray. Cover it with a thin cloth to shield it from dust and insects. Position it in direct sunlight for approximately 7 to 10 days. Stir the blend daily to guarantee uniform drying. The sugar will gradually dissolve, producing a thick syrup.
3. **Final Touches**: After the mixture has thickened and dried to your preference, incorporate salt, red chili powder, roasted cumin powder, cloves, and cinnamon. Mix well.
4. **Storage**: Move the chunda to a sterilized glass jar and keep it in a cool, dry environment. It can be consumed right away but tastes even more delightful after resting for a few days.
#### Quick Stove-Top Method
For those who opt for a faster preparation, aam ka chunda can also be made on the stove:
1. **Cooking**: In a heavy-bottomed pot, combine the grated mango, sugar, cloves, and cinnamon. Cook over low heat, stirring continuously until the sugar dissolves and the mix becomes thin.
2. **Thickening**: Keep cooking until bubbles start to form on the surface. As the bubbles reduce, continue to cook until the mixture thickens a bit. Patience is key, as this may require some time. Avoid overcooking to stop crystallization.
3. **Seasoning**: Once thickened, take it off the heat and allow it to cool to room temperature. Add salt, red chili powder, and roasted cumin powder, mixing thoroughly.
4. **Storage**: Transfer the chunda into a sterilized jar and refrigerate. It’s ready to enjoy immediately.
#### Serving Suggestions
Aam ka chunda offers incredible versatility. It can be spread on toast, served as a dip with snacks like mathri or chips, or paired with parathas and rotis. It is particularly tasty alongside Gujarati snacks such as thepla, fafda, and khari puri, making it an ideal addition to any meal.
#### Conclusion
Aam ka chunda transcends being merely a pickle; it’s a celebration of flavors that embodies the spirit of Gujarati cuisine. Whether you opt for the traditional sun-drying technique or the swift stove-top approach, this sweet mango pickle is sure to excite your palate and provide a delightful twist to your meals. Relish the explosion of flavors that this one-of-a-kind condiment brings to your table!