Mango Chunda or Mango Chutney/Preserve – a lip smacking Indian, no oil needed raw mango preserve like chutney, with sugar/jaggery and some basic spices. This is a perfect Indian condiment to enjoy with flat breads, in sandwiches, on crackers etc. (Both step-wise instructions as well as printable/to save Recipe Card is below) One taste of this lip smacking chutney with all it’s spiciness, sweet fervor, a dash of savoriness and of course the chatpata feel is something I love going through every mango season! This is the first dish I make with raw mangoes (of course, besides Ambuli Nonche or Instant Raw Mango Pickle) the beginning of every mango season especially when I am in India where raw mangoes are in plenty every season.
MANGO CHUNDA/CHUNDO/CHUTNEY
No mango season is complete without Indians making a variety of mango pickles, curries, chutneys or even kheer or lassis using fresh mangoes from the variety that nature bestows upon us. I prefer to enjoy mango as a fruit but this year, decided to indulge in some desserts and chutneys too like Mango Phirni with Almonds, and Mango Mousse/Popsicles. Mango Chunda/chutney is something I used to get from the grocery store, available in the pickles aisle. But, this time, with a large haul of fresh raw mangoes from our garden and me running out of jam to enjoy with my toast, I could not resist making this north Indian chutney instead of getting a store bought jam; homemade is always the best don’t you think? With the last haul of this summer’s fresh mangoes, here raw mango to be precise, I am trying to hold on to the flavors of this “King of Fruits” by making this Indian jam/preserve/chutney/pickle or whatever you may call it, and enjoy it for a bit longer.
WHAT IS MANGO CHUNDA:
Chunda is a spicy, tangy and sweet chutney/condiment that looks like and tastes like a preserve using raw mangoes originating from the state of Gujarat in India. It tastes so amazing with its sweet, tangy, sour, spicy, savory taste, it has become a must have condiment to have in most Indian kitchens. Raw mangoes are grated (with or without the peel) and then cooked with sugar (and/or jaggery) and spices like roasted cumin powder, red chili powder, turmeric and kalanamak/black salt or sometimes called pink salt until thick and jammy. I chopped some of the mango into small strips and added it along with the grated mangoes. I love the texture it imparts to the chutney like something an orange marmalade would! The color of the chunda depends upon the color of jaggery used if using with or in place of white sugar. No oil or ghee is used in this condiment unlike regular Indian pickles. Traditionally, it is prepared by mixing all the ingredients, placing them in porcelain or glass jars and setting them under the hot sun to naturally pickle, juice up and turn into this jammy, thick and lip smacking pickle or chutney. But, as monsoons have already set in my place, not much sunlight. So I am making it on a stove top which comes together rather quickly!
BASIC INGREDIENTS NEEDED:
Of course raw mangoes; you can use any variety you can get. Some people peel and grate but this time, I decided to remove the thick skin of the mangoes I have. Plain granulated sugar - this is the main ingredient besides the mangoes. You can choose to use only white sugar or substitute half or all of it with jaggery (unrefined cane sugar). Adding jaggery tends to change the color of the chutney according to color of jaggery. Jaggery or unrefined cane sugar - Traditionally, only white sugar was used, but nowadays, I love to use jaggery instead as it is not only slightly healthier than plain refined sugar with more fiber and iron content, but I love the earthy flavor and aroma that jaggery adds! This is easily available in any Indian store or online! I have used jaggery that is a bit on the darker side; hence the dark color. The color of the chutney depends upon the color of the jaggery as seen above. Roasted cumin powder – just powder cumin seeds or jeera and roast in a dry pan on medium heat, stirring continuously, until it starts to brown and aromatic (DO NOT BURN); remove and set aside to cool. Red chili powder – the Indian variety like cayenne pepper; this adds a spicy element to the chutney/chunda; use as much as needed in the chutney depending upon your spice level. This spice powder is used in many curries, in chaats etc. Haldi or turmeric powder Garam masala powder – this is optional but the first time I added it, I was amazed by the aroma it added to the chutney. Use any brand or even homemade. Kala namak or black salt (or pink salt as it sometimes pink in color when in big chunks) for the slight salty element to the chutney – you can add a combination of this as well as regular salt, but I love the flavor black salt/pink salt adds to any dish compared to regular salt and it is healthier with minerals etc. in it, so added only that. If you cannot find this, feel free to use plain table salt or rock salt. That is it! I could not believe these simple flavors and in just about 15 to 20 minutes, I could create such amazing flavor bombs like this mango chutney or chunda as they sometimes call it!
HOW TO MAKE EASY RAW MANGO CHUNDA/PRESERVE
Wash peel and grate raw mangoes either using a box grater or a food processor for ease. Transfer it to a large deep saucepan and add the 2 sugars – white and jaggery. Mix well and set aside for 5 to 10 minutes. When the sugars are almost melted and the mixture turns watery, place on stove. Bring to boil on high heat, stirring constantly. When it starts to boil, reduce heat. Add ½ tsp turmeric powder, 1 ½ tsp black salt.
Mix well.
Simmer on medium low heat, stirring often until the chutney thickens slightly and the syrup is of one-string consistency. Do a test by pulling a drop of the syrup between your thumb and index finger. It should form a single string. When it comes to that one-string consistency, the chunda/chutney is ready to be removed from heat; DO NOT COOK ANY MORE. Cooking more may make the chutney too thick that it becomes unspreadable. Remove from heat and add 1 tsp roasted cumin powder, 1 tsp red chili powder and ½ tsp garam masala powder while it is still hot; mix well to combine thoroughly. The heat of the chutney is enough to roast the chili powder.
Let cool completely before enjoying with rotis, chapattis, Khakras, on crackers, in sandwiches or even with dosas or idlis!
Store in airtight bottles in the refrigerator for longer shelf life. Enjoy!
SERVING SUGGESTIONS:
You can enjoy this mango chunda like you would any jam/preserves/marmalade. Indians love to tear up their rotis or parathas, scoop up some of this chutney and savor every bit of mango goodness! I could not resist using them on some salt crackers with my evening tea, showered with some sev (deep fried chickpea batter noodles)!
Feeling adventurous? Then enjoy this lip smacking Indian Mango Chunda like in your PBJs (peanut butter and jam sandwiches) too! My husband and I have been doing just that ever since I made this and I am on my second batch of mango chutney/chunda! It is so easy to make and comes together in about 15 to 20 minutes! So, what are you waiting for? Make some today before fresh, seasonal raw mangoes are gone! This is going to be my contribution to this month’s bimonthly theme “Tango with Mango” in our gourmet Face Book group “Healthy Wellthy Cuisines” formed by a group of talented and fun food bloggers! Mango was the choice of theme this time as suggested by fellow food blogger and friend Narmadha who too blogs at Nams Corner. Do check out her amazing collection of scrumptious and interesting recipes on her blog. Do check out these mango delights my friends have shared for the theme; try them and have a “Tango with Mango” during mango season!
No-bake Mango Cream Oreo Tarts by Shalu Aam Ras by Jayashree Mango Salsa with Pickled Jalapenos by Sujata Instant Mango Chunda by Poonam Sri Lankan Raw Mango Curry by Preethi Mango Mastani by Narmadha Raw Mango Thokku by Ruchi
Now, let us cook up my version of a quick, delicious, lip smacking jar of Mango Chunda or Chutney shall we?
PIN here for later:
Cook Time: 15 minutes
2 cups grated raw mango (peeled and grated) 1 cup granulated sugar 1 cup jaggery/unrefined cane sugar 1 tsp red chili powder/cayenne powder/Kashmiri red chili powder 1 tsp roasted cumin/jeera powder 1/2 tsp garam masala (homemade or your favorite brand) ½ tsp haldi/turmeric powder 1 ½ tsp kala namak/pink salt
Instructions Notes Do not let the chutney go beyond one-string consistency, or it will turn too thick. You can add a combination of white sugar and jaggery or use only one of those! The color of the chunda depends upon whether you are adding only sugar, only jaggery or a mixture of both as also the color of jaggery. Store in the refrigerator; lasts for weeks! Enjoy and Happy Cooking/Eating! If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page Don’t forget to follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!
