Instant Kairi Gur Chunda or Aam ka Chunda or kairi murabba is a sweet and sour pickle or preserve made using fresh raw grated mango and a few spices.
Type of Mango used for making Chunda
This sweet and sour chutney or pickle is typically made using green Rajapuri kairi. Rajapuri mango is an oversized juicy mango with a sweet taste. The ripe one has a sour taste and is typically used to make pickles both sweet and spicy.
Come summers and in India and at my home, mom is all set to make different kinds of pickles and masalas. This chundo is one of them. It was a favorite of ours and Mom used to make some huge batches for the whole year.
This sweet pickle goes well as a spread on roti, paratha or mix it with some dal rice or khichdi. It goes well as a side and especially when you do not have any bhaji/veggies on your plate.
I was not a fan of this sweet chunda much. I used to eat it occasionally, but now I am. Guess when you do not get it you love it more. My son loves it too and I used to bring it from India made by my mom. Last year I was getting some Rajapuri kairi and I decided to make it. A quick call to Mom for a recipe and I had one small batch done, which would last me a year.
If you like the spicy type of pickle, try this 4 ingredient Instant Raw Mango Pickle without oil or if you are looking for something different, check out this Sweet Mango Chilli Sauce made using mangoes.
Sun Drying or Instant Chunda
Typically this chunda takes a little more time as the pickle is allowed to mature in the heat of the sun. It is possible and easy in India as we have good harsh summers and sweltering heat. But back here, the sun is a problem. It can rain one moment and sun the other. So the workaround for that is this Instant Kairi Gur Chunda.
What I mean by Instant here is that the pickle is cooked on the stove instead of letting it mature on its own. So this is a quick version of the typical Kairi Chundo and the pickle can be consumed immediately. Though I would still recommend waiting for 2-3 days for all the flavors to develop and mix.
At times the mixture develops taste and texture in a day. When I first prepared this chunda the day I made it, I felt the sugar was a bit less. But then I left it as is for a couple of days. I tasted it after 2-3 days and felt I need not change anything. So if you are in the same boat, I would advise waiting for a couple of days before modifying anything.
Ingredients used in Instant Kairi Gur Chunda or Aam ka Chundo
The first main ingredient is kairi or raw mango. As said Rajapuri kairi is used for this and it tastes best with this mango. Try to get a firm raw mango and use it as soon as possible. If you want the mango to start turning ripe and you would not be able to make the pickle.
The next main ingredient is a sweetener. This Kairi chunda is generally made with white sugar or sugar, but we make it with jaggery. One can use brown sugar or demerara sugar too.
The third main ingredient is salt. Salt balances the sugar and definitely adds to the taste. Without salt, it would be tasteless 🙂.
Now basically the main ingredients are done. The next are flavorings. This can change as per your requirement. I have added turmeric, nutmeg, cinnamon, cloves, black peppercorn, red chili powder, and cumin powder.
Black peppercorn and red chili powder are used to spice it up. Again I have used Kashmiri Red chili powder to add some natural color to the chunda.
Few do not like nutmeg or cinnamon and one can skip it completely. Any spices can be skipped or added.
Process of making Instant Kairi Gur Chunda
The first step is a good rinse of the raw mangoes. Once clean, they need to be thoroughly dry. Wipe them dry with a clean kitchen towel and if possible leave them for some time for any moisture to remove.
Next is to grate them using a grater. Now one can peel the skin off or keep them. I prefer to peel them as at times the peel is a bit thick. Next, add the grated mango to a large and clean heavy bottom pot.
To this add the grated jaggery, salt, and turmeric powder. Mix it lightly and leave this for 1-2 hours for the jaggery to melt. The salt will help the water release from the raw mangoes and eventually dissolve the jaggery.
After 1-2 hours, on a slow stove let the mixture come to a boil stirring in between. Let the mixture cook low to medium until the kairi is done or softened. I am not working on any string consistency here. My method is that the jaggery should be dissolved completely and the kairi cooked.
Once the kairi is almost done, add the remaining spices and let the mixture cook for 4-5 minutes for everything to mix uniformly. Once done, switch it off and let it cool completely. Fill it in an airtight sterile container.
Few Things to note while making any pickle or preserve
- Everything should be thoroughly clean, sterile, and dry.
- Moisture will ruin your pickle.
- All the cutlery or equipment used should be clean and moisture free.
- When filling or storing use sterile clean jars. It is a good idea to give them a hot water bath or air dry them in the sun before using them.
- When consuming pickles, it is a good idea to remove some in a small jar and use it instead of directly from the big.
- Maintain good hygiene while taking out pickles from the jar. Use clean spoons and always close the jar properly.
Shelf life of Instant Kairi Gur Chunda
The Instant Kairi Gur Chunda stays good outside at room temperature for 1 year. It stays good for more than 2-3 years too. Proper hygiene conditions need to be maintained though.
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Instant Kairi Gur Chunda
- 1.5 Kg – 3 Big Raw Mangoes Including the seed weight
- 900 grams – Jaggery
- 80 grams – Salt
- 1 teaspoon Turmeric powder
Optional Ingredients (This is used for flavoring, one can skip, choose one or all)
- 1 teaspoon Red chili powder
- 5-6 Cloves
- 8-10 Black peppercorns
- ½ teaspoon Cinnamon powder
- Rinse the raw mangoes well.1.5 Kg – 3 Big Raw Mangoes
- Wipe them with a clean kitchen towel.
- Let the mangoes dry completely before using.
- If you are removing the skin peel the mangoes, skip this step.
- Grate the mangoes using a grater.
- Discard the seed.
- Grate or powder the jaggery roughly.900 grams – Jaggery
- In a clean heavy bottom pot, add the grated mangoes, salt, jaggery, and turmeric powder.80 grams – Salt, 1 teaspoon Turmeric powder
- Mix everything well. Keep it aside for 1-2 hours. This will help the mangoes release water due to the addition of salt and jaggery.
- After 2 hours, cook this mixture on low heat, stirring in between.
- The mixture will start thickening slowly.
- Cook this until you reach 1-strand consistency.
- Switch off and add the optional ingredients if using. Mix everything thoroughly.1 teaspoon Red chili powder, 5-6 Cloves, 8-10 Black peppercorns, ½ teaspoon Cinnamon powder
- The mangoes would be cooked but should have a bit of bite in them.
- It would have a jam-like consistency. It will thicken once it has cooled down.
- Once cooled completely, fill it in an air-tight container.
- One can consume this immediately, but keeping it for 4-5 days to infuse flavors and then consuming with tastes better.
- Do not overcook the chunda or else it will become stiff.
- Chili powder and cinnamon powder can be adjusted as per your taste.
- If you have good sunlight, you can make this using the sun-dry method. Put all the ingredients in a big pot. Cover and secure the top with a muslin cloth. Keep the pot/jar in sunlight for a few days and stir every day with a clean dry spoon.
- One can use sugar instead of jaggery.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml