Traditional way of making it is very lengthy process which require some patience. My mom usually make this traditional way. She adds everything in a big patila and covers it with muslin cloth. She puts this in sunlight and heat from sun will melt the sugar gradually. This is how thick sugar syrup is made. And this process might take up to 10 days. Since i do not have luxury of having good sunlight, I took the shortcut method and made sugar syrup in stove top instead sunlight. It is must in every Guajarati household. Mango chunda has sweet, sour and little spicy taste. All this flavors together, when you taste it you will get good flavor punch in your mouth. I have mentioned possible tips in recipe instructions. Please read carefully before making it. If you do it carefully and properly, I bet you will not fail.
How to make aam chunda recipe?
- Wash mangoes very well and peel it.
- And grate it using bigger size grater (not the small one otherwise you are not able to see mango shred after cooking it later on). Measure it 2 cups by tightly packing into the cup.
- Take grated mango in a pan in which you are going to cook. Add turmeric powder and salt. Mix well. And let it sit for 15-20 minutes covered.
- After 15-20 minutes, you will notice that mango shred has started to soften slightly. Now add 2 tablespoons of sugar at a time and stir well using spatula till sugar dissolves.
- Then add again 2 tablespoons of sugar and stir till sugar dissolves. Repeat the same process till all sugar get dissolves. picture below shows after half sugar dissolves in it.
- It will take about 15 minutes and you get nice arm exercise. After half way through you feel the sugar syrup get thickened and it will be little harder to stir you need strong arm for that. Below pic is after all the sugar is mixed and dissolved.
- Then put the pan on medium-low heat and stir continuously and heat till all sugar get dissolve properly and you get nice sugar syrup. You will see few bubbles on top, at that time stop cooking. Remove it from heat. Do not overcook the mango and sugar mixture otherwise it will crystallize next day.
- Let the mixture cool completely. As it cools sugar syrup will get thickened. Then add red chili powder and crushed cumin seeds.
- Mix well. Store aam chunda in clean and dry glass jar.
Storing Mango Chunda
This can be stored up to an year at room temperature. Make sure to use clean, dry spoon everytime to get chunda from bottle/jar. Serving suggestion: This can be served on side with thepla, dhebra or paratha. It can be also served on side with khichdi or any meal.
