Chunda is a flavorful and aromatic sweet, sour, and spicy Indian condiment made with raw mangoes. It goes well with any Indian bread especially fenugreek flatbreads (thepla), fried bread (poori) and parathas.
The traditional way to make the chunda is to mix shredded raw mangoes with sugar and spices, cover and leave it in the sun for a few days until it is ready.
Yet another way is to cook it on the stovetop to shorten the time. Until recently, the stovetop method used to be my preferred one however it involved continuous stirring and monitoring.
I was eager to simplify the process and hence I thought of experimenting with my bread machine. And to my delight, the result was very impressive. I did not have to monitor it at all and it was cooked to perfection!
I am glad to share this with you and I hope you enjoy making this awesome and delicious chunda recipe in the bread machine.
Ingredients
To make a perfect chunda recipe, green raw mangoes are a must. They should feel hard when pressed. On peeling, the inside of the mangoes should be green or white and not yellow in color. The yellow color signifies the ripening has already set in.
Roasted cumin seed powder can be prepared by heating cumin seeds in a pan for a few minutes until brown and then can be ground in a blender or a morsel. Other important ingredients are turmeric powder and red chili powder.
Instructions
First step is to wash, peel and grate the mangoes. A food processor can be very handy in grating raw mangoes.
Place the grated raw mangoes, turmeric powder, salt, and sugar in the bread machine pan. Start the "Jam" cycle. The "Jam" cycle would keep mixing intermittently and cook the ingredients.
Once the cycle is complete, check the mixture, the raw mangoes should taste crunchy but not raw. In case the mangoes taste raw, an additional few minutes of baking will help correct the situation. I did not have to bake for any extra time in my 2 lb. Hamilton Beach bread machine.
Transfer the mixture (Caution - It will be hot!) into a clean bowl and add the red chili powder and roasted cumin seed powder and mix well. This will also give a nice
Depending on your taste, you can adjust the amount of chili powder. Let the mixture cool down before storing it.
Serving suggestions
Chunda is served as a side with any Indian meal and goes well with parathas, puffed bread (poori), and thepla. 1-2 tablespoons is a good serving size.
Storage
Chunda can be stored in Ball Mason jars at room temperature for about 6 months.
If you enjoyed this recipe, you may also like
- Mango chutney
- Strawberry jam
- Sweet and spicy jam
- Mixed berry jam
- Fenugreek flatbread
- Indian chutneys
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📖 Recipe
Chunda (Bread Machine)
Equipment
Ingredients
- 2 Raw mangoes shredded (3 cups or 375 grams)
- 1 ½ cup Organic cane sugar
- 1 teaspoon salt
Spices
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Red chili powder
- ¼ teaspoon Roasted cumin seed powder
Instructions
- Wash, peel and grate the raw mangoes.
- Add the raw mangoes, sugar, salt, turmeric powder to the bread machine pan.
- Select and start the "Jam" cycle.
- Once the "Jam" cycle is complete, remove the mixture from the container into a clean jar.
- Add the red chili powder and roasted cumin seed powder and mix well.
- Allow it to cool down.
Vidhi says
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