• Jyothi Varne

Instant Mango Chunda - Sweet Mango pickle

Pickles are one of those small things that make any Indian meal complete. Tangy, spicy, hot, sweet or dehydrated. Made from a variety of fruits, spices, veggies and oils, every regional cuisine in India has its own variety of this soaking delicacy, made especially during summers and enjoyed through the year.

One of my personal favourites is Mango aachar/pickle or thokku.

There's a variant of small raw pickle mangoes that my Mother uses to make this, both in South Indian and Punjabi style. And boy those chunk of tangy mangoes soaked in that secret spice mix is something to be relished with a decent veggie meal combo!!

While the tothapuri variant is easily available as compared to pickle mangoes, we made Aam ki launji and Instant chunda this summer to make the best use of Mango season in Lockdown period.

This is a super easy pickle recipe that hails from Gujarati cuisine and can be made with easily available ingredients as well.

What's more - this is a made with a mix of jaggery and pantry essentials. Store it in a refrigerator for months together, that's if it lasts that long :) One classic combo with the Chunda is a Gujarati thepla. I personally love the methi thepla, dolloped with white butter and scooped off with a nice helping of this Instant Mango chunda :p

INGREDIENTS:

Raw mangoes ½ kg (grated, without the peel)

Sugar 1 cup

Powdered Jaggery 1 cup

Turmeric 1 tsp

Red chilli powder 1 tsp

Black salt ½ tsp

Salt ½ tsp

Hing ½ tsp

Garam masala ½ tsp

Jeera powder 1 tsp


PROCEDURE :

• Heat a non stick pan on medium flame, add in your grated raw mango, sugar and jaggery. Cook the mixture until sugar and jaggery have completely dissolved by slow stirring.

• Add the turmeric, red chilli powder, black salt, salt and hing. Stir well and cook until syrup has reached one string consistency. Remember to cook the mixture through the recipe on a low flame only.

Check for salt/sugar levels, adjust as per preference. Finally add garam masala, jeera powder and mix well, allow it cool completely.

• Serve it as a condiment along with thepla or parathas of your choice or with a dal chawal combo.

• You can also store them in a well-sterilized glass jar and keep it refrigerated for months.




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