A sweet and tangy grated mango pickle- specialty from the Indian state Gujarat
Chunda is a very popular pickle from Gujarat.Its a very simple and easy to make yet taste very delicious.Mango chunda is a classic mango pickle which is made with just few ingredients. Traditionally chunda is made by sun cooking method thus no cooking is required to make it .But sun cooking do need some time so if you want to make and taste it quickly then you can also make it in a microwave or cook on gas stove.
Mango chunda /Khummar/ khaman can be served as a pickle/chutney or as a side dish. It goes very well with any fried snack, rice daal, Methi theplas, Moong daal parathas , Pudina parathas ,can also spread it inside Grilled potato sandwiches or vada pavs for a tangy twist in taste.Its a very delicious ,easy and versatile pickle.
To day I am sharing both methods-the gas stove method and the traditional sun cooking method. Sun cooking may take about a week to 10 days depending on the heat in the climate .If you are cooking on gas stove then use a heavy bottom pan and keep stirring to avoid it burning or sticking at the bottom of the pan.
I have added saffron and cardamom powder in the chunda but it is totally optional you can either add or just skip it depending on your choice.