JJ Food Mango & Mango Chunda Pickle

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  • ₹ 45-50 lakh worth sales of J J Food MadhurMango Chunda Pickle every year
  • 60 years of excellence
  • Award-winning brand
  • Shelf life of over one year
  • Traditional Gujarati mango pickle
  • Traditional Indian sour and spicy mango pickle
  • Source of essential vitamins, minerals, and antioxidants
  • Improves digestion, protects liver, and heals ulcers
  • Sweet, sour, hot, and spicy
  • Delicious accompaniment to all Indian dishes
  • Rich source of vitamins and minerals
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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 Mango & Mango Chunda Pickle

J J Food Madhur Mango Pickle

Relish the taste of a popular traditional preserve with J J Food Madhur Mango Pickle. It is prepared with juicy green mangoes, spices, mustard powder, red chilli powder, salt, fenugreek seeds, sesame oil, and garlic. Spicy and tangy, it packs the essence of homemade mango pickles with curative powers.

FEATURES
  • Delicious combination of tangy and spicy flavours
  • Traditional Indian mango pickle
HEALTH BENEFITS
  • Source of essential vitamins, minerals, and antioxidants
  • Improves digestion, protects liver, and heals ulcers
SHELF LIFE & STORAGE
  • Shelf life of 12 months
  • To be stored in a glass jar at normal temperature
INGREDIENTS
  • Raw mango
  • Fenugreek seeds
  • Garlic
  • Chilli powder
  • Clove
  • Mustard oil
  • Turmeric
  • Salt
J J Food Madhur Mango Chunda Pickle

The delicious sweet, sour, hot, and spicy chunda may be an essential part of Gujarati households but 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 ₹ 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
  • Grated raw mango
  • Cumin seeds
  • Chilli Powder
  • Sugar
  • Turmeric Powder
  • Salt
NUTRITION FACTS

per 15g

Calories

49

Sodium

879 mg

Total Fat

0 g

Potassium

4 mg

Saturated

0 g

Total Carbs

13 g

Polyunsaturated

0 g

Dietary Fibre

0 g

Monounsaturated

0 g

Sugars

13 g

Trans

0 g

Protein

0 g

Cholesterol

0 mg

Vitamin A

0%

Calcium

0%

Vitamin C

0%

Iron

0%

More Serving Ideas

Chunda with puttu

Ingredients:-

  • J J 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 moulds halfway 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 J J Food Madhur Mango Chunda Pickle. 

Chunda Bhel

Ingredients:-

  • J J 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 - 4 tbsp

Preparation:-

  • Combine all the ingredients except papdi, chunda, and sev in a large bowl.
  • Garnish with sev.
  • Serve with J J Food Madhur Chunda Pickle and papdi.
Serving Tips
  • Tastes best when mixed with hot rice, ghee, and podi (coarse spice powder)
  • Goes well with curd rice
  • Can be consumed with paratha
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