Aam Ka Chunda: 20-Min Recipe

Chef Sneha Singhi crafts her take on Aam Ka Chunda, a traditional Gujarati mango delicacy with sweet, sour and spicy notes.
It takes 20 minutes to make apart from the 6 to 8 hour sugar marination.

Ingredients

• 1 kg firm but sour raw mangoes
• 1 kg sugar
• 1 tbsp salt
• 1 tbsp haldi or turmeric powder

Ingredients, continued

• 1 tbsp red chilly powder
• 1 tbsp roasted jeera or cumin powder
• ½ tbsp black salt
• ¼ tbsp hing or asafoetida, optional

Method

• Wash, peel, grate the raw mangoes.
  In a large mixing bowl, combine the grated mangoes with the sugar and mix thoroughly until the sugar is well incorporated.
• Cover the bowl and let the mixture rest for about 6-8 hours or overnight.
  This allows the sugar to draw out moisture from the mangoes, creating a syrupy consistency.

Method, continued

• Transfer the marinated mango-sugar mixture to a heavy-bottomed saucepan or kadhai.
  Add the salt, turmeric powder and mix.
  Cook the mixture over low to medium heat, stirring continuously to prevent sticking or burning.

Method, continued

• As the mixture cooks, it will begin to bubble and thicken.
  Once the syrup reaches a one-thread consistency, add the chilly powder, cumin powder, black salt, asafoetida and mix well.

Method, continued

• Continue to cook for another 2 to 3 minutes, ensuring that all the spices are well-incorporated.
  Take off heat and allow the chunda to cool completely.
  Best eaten with garam garam theplas.

Tips:
To understand what a one-thread consistency sugar syrup is, please read about it here.
Along with jeera powder, you might like to add kalonji or nigella seeds, for additional taste.
Recipe courtesy Stahl Kitchens