Aam Chunda

Aam Chunda is a delicious sweet and spicy mango preserve with the perfect amount of tang. It can be served with anything from dal ka parathe, theplas to toast. 

WHAT IS AAM CHUNDA

A blend of spicy, sour, and sweet mango preserve is made with raw mangoes, sugar and spices.

Aam Chunda is a delicious Mango Preserve that’s made by mixing grated raw mango with sugar syrup or jaggery. Spices like red chilli powder and cinnamon are added to it for additional taste.

TRADITIONAL AAM CHUNDA

Traditionally, Aam Chunda would be made from grated mangoes that were sun-cooked in sugar and seasoned with whole spices. The Mango-Sugar mixture was kept in a glass jar in direct sunlight. The natural acids from the mango would release and melt together with the sugar which would gradually cook the preserve. 

WHY ADD VINEGAR 

This recipe is an instant recipe that requires no sunbathing 😉 The addition of vinegar enhances the natural sweet and sour taste of mango and is undetectable once cooked. It also helps preserve the Aam Chunda. 

CHOOSING YOUR MANGOES

You want to use firm raw mangoes. The mangoes you use should be sour and very raw. Additionally, they should have greenish/pale yellow flesh. The more raw the mangoes, the longer the shelf life.

{Similar Reads: Use your ripe mangoes and make Homemade Mango Jam}

TIPS FOR MAKING THE BEST AAM CHUNDA

1. Choose raw and firm mangoes.
2. Wash the mangoes and dry completely, there shouldn’t be any water when grating them.
3. The thinner you grate the mangoes, the quicker they will cook. 
4. Use a sterile jar to store.
5. Coarse Red Chili Powder can be found at your local India store. This spice is perfect for  making preserves and picked. If you don’t have it available, use regular red chili powder.
6. ALWAYS use a clean, dry spoon when serving preserves and pickles as it prevents them from spoiling.

Aam Chunda

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Aam Chunda is a delicious sweet and spicy mango preserve that can be served with anything from dal ka parathe, theplas to toast.

Author: Nisha Vedi Pawar

Serves: 4 cup

Ingredients

• 4 cup grated raw mango
• 2 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 1 cup white vinegar
• 2½ teaspoon coarse red chili powder
• 2 teaspoon salt
• 2 cup white sugar
• ⅓ cup brown sugar

Method

1. Wash the mangoes and dry them completely. Peel the skin off the mangoes and then grate them.
2. Heat a heavy bottomed pan on medium heat; add grated mango, salt, cloves, cinnamon stick, cardamom pods and coarse red chili powder.
3. Cook for 5 minutes until the mangoes start to soften due to the heat.
4. Add sugar and vinegar and stir continuously until the sugar has dissolved completely.
5. Cook for 6-8 minutes and continue stirring until the sugar syrup thickens and reaches a single string consistency. This step is crucial as over-cooking will make the sugar crystallize later.
6. Remove from heat and allow the mixture to cool completely.
7. Stir the chunda while it is cooling occasionally to prevent the sugar from crystallizing.
8. Once the Aam Chunda has cooled completely, store in sterilized glass jars and it will last for about one year without refrigeration.
9. Serve Aam Chunda with everything from dal ka parathe, theplas to toast.

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