### 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 lively culinary traditions of Gujarat, India. This classic pickle is prepared using grated raw mangoes, sugar or jaggery, along with a mix of spices, resulting in a delicious condiment that enhances a range of dishes.
#### Ingredients
– 2 cups grated raw mango
– 1 cup sugar (or jaggery)
– 1 teaspoon salt
– 1 teaspoon red chili powder (adjust according to preference)
– 1 teaspoon roasted cumin powder
– 2-3 cloves
– 1 small piece of cinnamon stick
#### Traditional Sun-Drying Method
1. **Preparation**: In a bowl, combine the grated mango and sugar well. Ensure that the sugar coats the mango evenly.
2. **Sun-Drying**: Spread the mixture on a clean, dry plate or tray. Set it in direct sunlight for about 7 to 10 days. Stir the mixture daily to promote uniform drying. The sugar will slowly dissolve, creating a thick syrup as it absorbs moisture from the mango.
3. **Final Touches**: When the mixture has thickened and the sugar has achieved a syrupy consistency, incorporate salt, red chili powder, and roasted cumin powder. Mix thoroughly.
4. **Storage**: Transfer the chunda to a sterilized glass jar and keep it in a cool, dry area. It can be savored right away, but develops a richer flavor after a few days.
#### Quick Stove-Top Method
For those seeking a faster option, the stove-top method works quite well:
1. **Cooking**: In a heavy-bottomed pan, combine grated mango, sugar, cloves, and cinnamon. Cook over low heat, stirring constantly until the sugar dissolves and the mixture becomes liquid.
2. **Thickening**: Continue cooking while watching for surface bubbles. As the bubbles diminish, keep stirring until the mixture thickens slightly. Take care not to overcook, as it may crystallize.
3. **Finishing**: Once thickened, remove from the heat and allow it to cool to room temperature. Add salt, red chili powder, and roasted cumin powder, blending thoroughly.
4. **Storage**: Transfer the chunda into a sterilized jar and refrigerate. It is ready for immediate consumption.
#### Serving Suggestions
Aam ka chunda is exceptionally adaptable. It can be enjoyed as a spread on toast, a dip for snacks like mathri or chips, or served with Indian breads such as parathas and rotis. It pairs wonderfully with Gujarati snacks like thepla, fafda, and khari puri, making it an ideal accompaniment for any meal.
#### Conclusion
Aam ka chunda is more than just a pickle; it embodies a symphony of flavors that capture the spirit of Gujarati cuisine. Whether you choose the traditional sun-drying method or the quick stove-top approach, this sweet mango pickle is bound to bring a burst of flavor to your dishes. Relish the delightful taste of aam ka chunda and infuse your kitchen with a touch of Gujarat!