DISH NAME : CHUNDA ( MANGO CHUNDA)

Preparation Time : 45 mins,

Cooking Time : 10 mins.

Description

Mango chunda is a preserve that is made by all Gujarati households during summer. In the rural areas of Gujarat where the farmers get up early to go to work, theplas (roti) and mango chunda form their staple diet. Chunda is made by combining grated mangoes and sugar, the quantity of sugar used depends on the sourness of mangoes. Spicy chundas are essentially of two kinds - cumin seeds (jeera) or asafoetida (hing) flavoured. Sweet chundas can be flavoured with only saffron and cardamom or can also have pieces of mixed dry fruits to make a dry fruit chunda. Whatever the flavouring, the basic process of making chunda remains the same. The traditional preparation of chunda is time consuming. Grated mangoes are kept in sun, so that the the heat of sun dissolves the sugar till the preserve reaches a clear syrupy consistency and the grated mango is translucent. This process will take a few days.But here we have created an instant version.

Note

1) Storage time upto 1 year In fridge, provided the bottles are clean.
2) If overcooked, the chunda mixture will crystallise the following day.
3) If you want a spicy version increase the qty. of chilli powder.
4) I usually bottle chunda while it is still hot and cover it immediately with it's lid. It would sound a bit absurd, but this method has always worked for me. Make sure the bottle is kept on a dry wooden plank when filling hot chunda. Any cool surface or droplets of water will crack the glass bottle. Refrigerate only after the bottle and it's contents are cool.
5) I used Totapuri mangos which are not very sour. The more sour the mangoes, the more the requirement of sugar.

Method

Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes. Add the sugar to the mango mixture and stir well Keep aside for 1 or 2 hours till all the sugar dissolves. Then cook on a low flame, till mangoes are cooked & the whole mixture turns glossy. Then add chilli powder & cumin powder. Heat through. Remove from fire.

Serving Suggestions

Serve with parathas, rotis or even as a filling between sandwiches.