# Aam Ka Chunda: The Luscious Gujarati Sweet Mango Preserve Recipe
Mangoes, often called the “prince of fruits,” occupy a significant spot in Indian gastronomy, particularly during the hot summer season. One of the most beloved methods to savor this tropical gem is through **Aam Ka Chunda**, also referred to as **Chundo**. This classic Gujarati sweet mango preserve is not merely a delightful addition to your palate but also a representation of India’s rich culinary traditions.
## What is Aam Ka Chunda?
Aam Ka Chunda is a sweet and tangy mango preserve created from grated raw mangoes, sugar or jaggery, accompanied by a mixture of spices. It is a favored accompaniment in Gujarati homes, often enjoyed with snacks such as **thepla**, **fafda**, and **khari puri**. The distinct flavor profile of chundo allows it to be paired with various dishes, including parathas, rotis, and even served as a dip for chips and corn snacks.
## The Traditional Way of Preparing Aam Ka Chunda
Historically, Aam Ka Chunda is made using a sun-drying technique, which, though labor-intensive, wonderfully enhances the flavors. Here’s how you can achieve it:
### Ingredients:
– 2 cups grated raw mango
– 1 cup sugar (or jaggery)
– 1 teaspoon salt
– 1 teaspoon red chili powder
– 1 teaspoon roasted cumin powder
– Whole spices (optional): 2-3 cloves, a small piece of cinnamon
### Instructions:
1. **Combining Ingredients**: In a spacious bowl, mix together the grated raw mango and sugar. Stir thoroughly until the sugar starts to dissolve.
2. **Sun-Drying**: Spread the mixture on a clean, flat surface or a tray. Cover it with a fine cloth to shield it from dust and insects. Place it in direct sunlight for roughly 7 to 10 days, stirring the mixture each day. The sugar will slowly dissolve, forming a thick syrupy consistency.
3. **Final Steps**: After the mixture has thickened, incorporate salt, red chili powder, and roasted cumin powder. Stir well and transfer to a sterilized jar. Your Aam Ka Chunda is now ready for enjoyment!
## Quick Stove-Top Technique
If you’re pressed for time, you can also whip up Aam Ka Chunda using a stovetop technique. This quick version is equally flavorful and demands less time.
### Instructions:
1. **Cooking the Combination**: In a heavy-bottomed pan, blend grated mango, sugar, whole spices (if included), and cook on low heat. Keep stirring until the sugar melts and the mixture becomes fluid.
2. **Thickening**: Continue to cook until the mixture thickens a bit, ensuring you do not overcook it to prevent crystallization. This might take a little time, so patience is necessary.
3. **Cooling and Storing**: Once it has thickened, turn off the heat and allow it to cool to room temperature. Add salt, red chili powder, and roasted cumin powder, mix well, and transfer into a sterilized jar. Refrigerate and enjoy right away!
## Serving Ideas
Aam Ka Chunda is exceptionally versatile. Here are some delightful ways to savor it:
– **Spread on Bread**: A splendid breakfast choice, spread chundo on your morning bread.
– **Dip for Bites**: Use it as a dip for mathri, chips, or corn chips for an appetizing snack.
– **Side Dish**: Serve it alongside traditional Gujarati snacks like thepla or fafda for a complete meal experience.
## Conclusion
Aam Ka Chunda is more than simply a preserve; it’s a tribute to flavors that capture the essence of Gujarati cuisine. Whether you opt for the traditional sun-drying technique or the swift stovetop method, this sweet mango pickle is guaranteed to infuse a burst of flavor into your meals. So, gather your ingredients and embark on a culinary adventure to create this delightful dish that embodies the spirit of summer!