The mango season is here, and I am sure many of you have already started with the recipes associated with this wonder fruit, isn’t it? But have you made Aam Chunda yet? The other day, I was wondering what more I could make with the delectable raw mangoes other than pickles or chutneys that I usually serve to my loved ones and guests. It is when one unique recipe suddenly struck my mind, a recipe that has been a part of Indian cuisine for ages. Yes, I am talking about Aam chunda here. People also love to call it the instant raw mango chunda. It is a super delicious, sweet, and spicy mango preserve with the correct amount of tang you require for your tongue. You can serve it with almost anything starting from theplas, toast, to dal ke parathe.

What is Aam Chunda?

Aam chunda is a mixture of sweet, spicy, and sour mango preserves and is made with raw mangoes, spices, and sugar. This delicious mango preserve is made by mixing grated raw mango with jaggery or sugar syrup. Moreover, people use spices like cinnamon and red chilli powder to add additional taste to this delectable delight.

Let’s talk about traditional Aam Chunda:

Traditionally, the instant raw mango chunda or Aam chunda is made using grated mangoes that are sun-cooked in sugar and seasoned with whole spices. People keep the mango and sugar mixture in a glass jar under direct sunlight. It helps the natural acids from the mangoes to release and then melt together with the sugar content which gradually cooks to preserve.

The secret ingredient!

Aam chunda is among those instant recipes that do not require excess sunbathing. So, adding vinegar to this dish enhances the sweet and sour taste of the amazing mangoes. But trust me! The vinegar goes undetected when cooked and it is what makes the recipe elevate your taste buds later. It also helps you preserve the Aam chunda for a long period.

How to choose the mangoes for Aam Chunda?

I recommend using firm and raw mangoes for making this recipe. Make sure that the mangoes you are using are very raw and sour. Additionally, the fruits must have the pale or greenish-yellow flesh they are known for. The rawer the mangoes, the longer the shelf life of chunda! BTW, If you are a true Mango Lover there are more interesting recipes that you must try from the blog – Mango Shrikhand ;

Mango Mastani

Tips for making Aam Chunda

Here are my tips for making the best aamchunda this season.

• Make sure you choose raw and firm mangoes.
• Wash the mangoes and then dry them completely. Make sure there is no water on them when you start the grating process.
• The thinner the mangoes are grated, the easier it will be for you to cook them.
• Try using a sterile jar to store the preserve.
• Make sure you use coarse red chilli powder for a perfect preserved aamchunda.
• Always use a dry and clean spoon when serving the preserve to prevent it from spoiling.

So, here are some of my tips. Make sure to try preparing this preserve once and garner all the appreciation from your loved ones.

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