Jhatpat Chunda

-

CHUNDA is a sweet and tangy raw mango pickle.This ia a very popular GUJARATI dish !! This goes well with roti,thepla or parathas!!This is a combination of sugar and raw mango.the traditional method of preparing chunda is  a very long procedure.Sugar and grated mangoes are kept in direct heat of the sun for 10 days to dissolve sugar till the pickle reaches a clear syrup consistency.But ,I have used the instant method which is very easy to prepare!!

INGREDIENTS:
1cup grated raw mango
1 cup sugar
1/2 cup water
1 tsp salt
1/2 tsp turmeric powder(haldi)
1 tblsp red chilli powder
1 1/2 tsp roasted cumin powder (bhuna jeera powder)
PROCEDURE:

  • In a vessel take sugar and water and make it boil
  • When the sugar syrup comes to one thread consistency add haldi,salt and grated raw mango
  • Let it boil till it becomes little thick
  • When it comes to room temperature add chilli powder and jeera powder
  • Mix well and store in a air tight jar

Comments

  1. disha7 March 2026 at 04:45

    Nice post! I enjoy reading about traditional recipes and regional flavors. Gujarati Chhunda​ is one of the best sweet mango pickles and a must-try for anyone who loves Gujarati cuisine.

    ReplyDelete

Post a Comment

Popular posts from this blog

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more

Lemon Coriander Soup

-
Image
  INGREDIENTS: 2 tsp oil 2 tsp finely chopped garlic 2 tsp finely chopped green chilies 1/4 cup finely chopped onion 1/4 cup finely chopped cabbage 1/4 cup finely chopped carrot 1 tbsp lemon juice Salt to taste 1/2 tsp crushed pepper 3 cups vegetable stock or water 2 tsp cornflour dissolved in 2 tbsp water PROCEDURE: To make the soup. heat oil in a pan, add chopped garlic and green chillies . saute on a medium flame for a few seconds. Add the chopped onions and saute for 2 minutes. Add chopped carrot, cabbage and saute on a medium flame for 2-3 minutes Add vegetable stock or water, salt to taste, and cornflour slurry. Stir continuously and cook on a medium flame for 3-4 minutes stirring occasionally. Add lemon juice, crushed pepper, and chopped coriander leaves. Turn off the flame and serve hot soup immediately.
Read more