### Aam Ka Chunda: Gujarati Sweet Mango Pickle Recipe
Aam ka chunda, often referred to as chundo, is a scrumptious Gujarati sweet mango pickle that embodies the spirit of Indian regional cuisine. This sweet and tangy condiment is crafted from grated raw mangoes, sugar or jaggery, and a mix of spices, making it a flexible accompaniment for various meals.
#### 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
#### Traditional Sun-Drying Method
1. **Preparation**: Combine the grated mango and sugar in a large bowl. Make sure the mango is thoroughly coated with sugar.
2. **Sun Drying**: Spread the mixture on a clean cloth or tray and set it in direct sunlight. This method usually takes around 7 to 10 days. Stir the mixture each day for even drying.
3. **Consistency**: The sugar will slowly dissolve, creating a thick syrup as moisture evaporates. The end result should be sticky and syrupy.
4. **Storage**: After drying, transfer the chundo to a sterilized jar and keep it in a cool, dry area.
#### Quick Stove-Top Method
For those who seek a faster alternative, the stove-top method is just as effective:
1. **Cooking**: In a heavy-bottomed pan, mix grated mango, sugar, cloves, and cinnamon over low heat. Continuously stir until the sugar melts and the mixture becomes thin.
2. **Thickening**: Continue to cook until bubbles form on the surface. As the bubbles lessen, keep cooking until the mixture thickens a bit. Be careful not to overcook, which may cause crystallization.
3. **Final Touches**: Once the right consistency is reached, remove it from the heat and allow it to cool to room temperature. Add salt, red chili powder, and roasted cumin powder, mixing thoroughly.
4. **Storage**: Pour the chundo into a sterilized bottle and refrigerate. It can be savored right away.
#### Serving Suggestions
Aam ka chunda is remarkably versatile. It can be enjoyed in numerous ways:
– Spread on toast or used as a dip for snacks such as mathri, chips, or corn chips.
– Served alongside traditional Indian breads like parathas or rotis.
– Paired with Gujarati snacks like thepla, fafda, and khari puri for a delightful meal.
#### Conclusion
Aam ka chunda is more than just a pickle; it’s a festival of flavors that enhances any dish. Whether you opt for the traditional sun-drying technique or the quick stove-top approach, this Gujarati sweet mango pickle is bound to become a treasured part of your culinary collection. Relish in the explosion of flavors and the memories of Indian summers with every bite!