Aam (Mango) Chhunda

This sweet and tangy mango pickle is a must in every Gujarati household, with an explosion of sweet, sour and mild spices in your mouth. The traditional method of making pickle is a long process in which mangoes along with spices and sugar are kept in sunlight and may take at least 10 days.

Ingredients:

• Raw mangoes, washed, peeled, and shredded giving tightly packed 2 cups.
• 2 cups sugar
• 2 tsp salt
• 1/2 tsp turmeric powder
• 2 tb sp red chili powder
• 1 tb sp roasted cumin powder
• 1/4 teaspoon black salt (optional)
• 1/4 teaspoon asafoetida (hing – optional)

Instructions:

• In a mixing bowl, add the grated mangoes and sprinkle salt and turmeric over them. Mix well and let it sit for about 30 minutes. This helps to release some moisture from the mangoes.
• Squeeze out the excess liquid from the grated mangoes using a clean muslin cloth or your hands.
• Add the grated mangoes to the pan and stir well. Cook for about 2-3 minutes until the mangoes become slightly soft.
• Add sugar, mix everything thoroughly.
• Let the mixture simmer on low heat for about 10-15 minutes stirring well with a spatula.
• Keep the heat on low till all the sugar melts and forms a syrup, coating the mangoes.
• When you see bubbles on top, turn the heat off.
• Add red chilli powder and roasted cumin seeds, black salt, and asafoetida.
• Let the mixture cool completely.

Transfer the Aam Chhunda to clean, sterilized glass jars. Seal the jars tightly. This can be stored upto one year in refrigerator. Make sure you use a dry spoon everytime you use it.

Tastes heaven when savored with thepla, paratha or simple roti and also goes well well with khichdi or any other meal.