JJ Food Madhur Mango Chunda Pickle

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  • 60 years of excellence
  • Shelf life of over one year
  • Award-winning brand
  • Traditional Gujarati mango pickle
  • Sweet, sour, hot, and spicy
  • Delicious accompaniment to all Indian dishes
  • Rich source of vitamins and minerals
  • Rs. 45-50 lakh worth sales of J J Food Madhur Mango Chunda Pickle every year
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JJ Food Madhur: The goodness of homemade pickles

 

Spanning 60 years and a journey from Pakistan to Udaipur to Ahmedabad, the JJ Food Madhur (JJFM) empire began with pickle-maker Tiluram Chawla. His zeal for pickling survived the zamindari system and the Partition. He mastered the art of homemade pickles and passed it down to his sons, Jairam and Jawahar. W...

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About JJ Food Madhur, Ahmedabad

JJ Food Madhur: The goodness of homemade pickles

 

Spanning 60 years and a journey from Pakistan to Udaipur to Ahmedabad, the JJ Food Madhur (JJFM) empire began with pickle-maker Tiluram Chawla. His zeal for pickling survived the zamindari system and the Partition. He mastered the art of homemade pickles and passed it down to his sons, Jairam and Jawahar. What started off as Tiluram and Sons (TRAS) in 1970 was re-launched as JJ Food Industries at Naroda, Ahmedabad, in 1980. It was soon rechristened JJFM to appeal to the burgeoning Gujarati consumer base.The company’s fortunes changed with a 1,000-ton order for mixed and mango pickles from a popular newspaper.

Three generations of the Chawla family have built this reputed and trusted brand from the ground up. The wide array of delectable pickles they started out with includes Mango, Chilli, Lemon, Kair (caper berry), Gunda (glue berry), and Chana Methi (chickpea-fenugreek). In 2000, Consumer Education and Research Society bestowed Madhur Tomato Ketchup with the Best Buy Award in Gujarat.

JJFM has come a long way from selling pickles door-to-door to boasting modern facilities today that adhere to strict hygienic conditions and quality manufacturing processes. JJFM is now owned by Jairam’s son Vijay. He continues to keep alive his grandfather’s endeavour of selling not just pickles – but quality and commitment as well.

 

Specialities

 

Apart from regular pickles, JJFM offers mouth-watering varieties such as Sweet Mango, Sweet Lemon, Red Chilli, Lemon Chilli, Mix Pickle, and all-time Gujarati favourite Mango Chunda. The brand has expanded its product line to include sauces, pastes, jams, and sherbets. These come in irresistible flavours to cater to different palates.Making consumerhealth a priority, the companycontinues to manufacture goodies with quality and nutritional value.

 

Specifications of JJ Food Madhur Mango Chunda Pickle

PRODUCT DESCRIPTION

The delicious sweet, sour, hot, and spicy chunda may be an essential part of Gujarati householdsbut it is relished all over India. J J Food Madhur Mango Chunda Pickleis prepared with grated raw mango, sugar, salt, red chilli, and spices. Chunda or chundo – believed to have originated in Kathiawar – is considered rich in vitamins and minerals. The average annual sale of J J Food Madhur Mango Chunda Pickle is worth Rs. 45-50 lakh.

FEATURES
  • Traditional Gujarati mango pickle
  • Sweet, sour, hot, and spicy
HEALTH BENEFITS
  • Rich source of vitamins and minerals
  • Relieves indigestion, constipation, and morning sickness
  • Reduces stomach- and liver-related problems
SHELF LIFE & STORAGE
  • Shelf life of 1 year
  • Store in a glass jar at normal temperature
INGREDIENTS
NUTRITION FACTS

15 g of J J Food Madhur Mango Chunda Pickle


Calories49 Sodium879 mg
Total Fat0 gPotassium4 mg
Saturated0 gTotal Carbs13 g 
Polyunsaturated0 gDietary Fibre0 g
Monounsaturated0 gSugars13 g
Trans0 gProtein0 g
Cholesterol0 mgCalcium0%
Vitamin A0%Iron0%
Vitamin C0%  
Priyanka's Serving Ideas

Chunda with puttu

Ingredients:-

  • JJ Food Madhur Mango Chunda Pickle – As per requirement
  • Puttu (ground rice) flour – 2 cups
  • Warm water - ½ cup
  • Grated coconut – ½ cup
  • Salt – ½ tsp

Preparation:-

  • Mix rice flour with salt and water in a bowl.
  • Put 1 tbsp grated coconut at the bottom of an idli mould. Repeat with all moulds.
  • Fill the mould shalf way with flour mix.
  • Add another layer of coconut and flour mix.
  • Steam for 8-12 minutes.
  • Use a spatula to remove the dumplings from the moulds.
  • Cool and serve with JJ Food Madhur Mango Chunda Pickle.

Chunda Bhel

Ingredients:-

  • JJ Food Madhur Mango Chunda Pickle – 1 tsp
  • Papdis (fried dough wafers) – 6
  • Mint leaves (chopped) – 1 cup
  • Coriander (chopped) – ½ cup
  • Roasted chana dal (split chickpea) - 1 ½ tbsp
  • Green chillies (roughly chopped) – 1 tbsp
  • Turmeric powder – pinch
  • Hing (asafoetida) – pinch
  • Lemon juice – 1 tsp
  • Salt – to taste
  • Nylon sev - 4tbsp

Preparation:-

  • Combine all the ingredients except papdi, chunda, and sev in a large bowl.
  • Garnish with sev.
  • Serve with JJ Food Madhur Chunda Pickle and papdi.
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