Mango Chunda, a sweet and spicy chutney, I don't remember when I first tasted this, I think, I had it with some parathas at a friend's place. It's a Gujarati dish, traditionally served with theplas and parathas, and it's prepared with raw mangoes and has a sweet and spicy taste. While reading about it, I came to know, that the traditional way of making this, is really a lengthy process, where the grated mango is mixed with sugar and left to melt naturally under the sun, and then the spice powders are added. But I tried this easy version from Tarla Dalal's recipe collection, and the result was awesome. Now I have a small jar of it, which can be used for at least a year, that is, if it's not finished by then, a tasty accompaniment for any paratha or even as a spread on a slice of bread..
Need To Have
- Raw Mango -1 grated, came to 1 cup
- Sugar - 11/2 cups
- Red Chilly Powder - 2 teaspoons
- Roasted Cumin Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Salt - 1 teaspoon
Method
Add the turmeric powder and salt to the grated mango, mix well and leave it for 15 minutes.
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Then add the 11/2 cups of sugar, a little at a time, about 2 tablespoons, mix, leave for a minute or two and repeat, do this over a period of 30 to 35 minutes, till all the sugar is mixed with the grated mango.
Heat a pan, add the mango mixture, keep stirring on low heat for 3 to 4 minutes, till the sugar is completely dissolved and it starts bubbling up. At this stage, switch off and cool it completely.
Once it's cooled, add the chilly powder and roasted cumin powder and mix well. Store this in clean jars, in a cool dry place. We had it with some methi theplas.
Note
Don't dump all the sugar at once, doing it this way is supposed to replace the original method of leaving it in the sunlight to melt.
For roasted cumin powder, just roast some cumin seeds and crush it in a mortar or a blender.
The original recipe called for 3 teaspoons of chilly powder, I've reduced it to 2, since my chilly powder is very spicy, I would advise you to taste while mixing.
Though the chunda can be left outside in a cool, dry place, I have refrigerated it, can't trust the Chennai hot weather.
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