Serves 6
25 min
Mango Chunda
Recipe GLPRff45f733302e56
A traditional Indian spiced mango preserve made with raw mango, sugar, and warm spices. Grated mango is sweetened with sugar and infused with turmeric, cumin, and chili powder to create a tangy-sweet condiment with aromatic depth. Serve alongside curries, rice dishes, or flatbreads.
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Ingredients
1 teaspoon, roasted and crushed Cumin seeds
2 cups tightly packed Raw mango, peeled and grated
2 tablespoons Red chili powder
2 teaspoons Salt
3 cups Sugar
½ teaspoon Turmeric powder
Directions
Rinse the raw mangoes thoroughly under running water. Peel the skin completely and grate the mango flesh using a box grater with large holes to produce visible, chunky shreds. Transfer the grated mango to a heavy-bottomed pan.
Add the turmeric powder and salt to the grated mango and mix well.
Cover the pan and let the mixture rest for 15–20 minutes at room temperature. This allows the mango to release its juices.
Gradually add the sugar in 2-tablespoon increments, stirring continuously with a spatula until each addition dissolves completely before adding the next batch. This process takes about 15 minutes. As you progress, you will notice the syrup thickening and stirring becoming more difficult.
Once all sugar has been incorporated, place the pan over medium-low heat. Continue stirring constantly to ensure even heating and prevent sticking. Cook until you see small bubbles forming on the surface, then immediately remove from heat. Do not overcook, as the mixture will crystallize as it cools if cooked too long.
Allow the mango mixture to cool completely to room temperature. As it cools, the sugar syrup will further thicken.
Stir in the red chili powder and the roasted, crushed cumin seeds. Mix thoroughly to distribute the spices evenly.
Transfer the finished mango chunda to a clean, dry, sterilized jar. Seal tightly and store in a cool, dry place. This preserve keeps for up to one year.
