Mango chunda

Instant Mango Chunda | How to make Gujarati Aam Chunda

What is Mango Chunda?

It is a pickle from the state of Gujarat of India. Grated raw mangoes are used and sugar is added to balance out the tanginess of raw mangoes. Chunda has the oomph of raw mangoes and sweetness of sugar. Little red chili powder gives it a hot hint. Traditionally chunda is sun cooked and takes approximately 7-8 days. However, this is the recipe for instant chunda which is ready in 15-20 minutes. It pairs up so well with parathas and pooris. Not always do I serve it as an accompaniment; there are times when I make pooris to indulge in some delicious Gujarati aam chunda as in poori are served as an accompaniment to chunda J.

Let’s talk about the ingredients for Aam Chunda

Raw Mangoes: It is critical to use non-fibrous raw mangoes for chunda recipe. Ask your vegetable vendor for the proper kairi.

Sugar: Granulated sugar has been used for the recipe. What is important is the ratio of sugar and raw mangoes. Sugar is added a little lesser than the raw mangoes. 75% of the raw mangoes if going by weight and 1: ¾:: 2 if going by the volume. Sorry if it appears confusing, the recipe is very simple.

Spices: Simple and basic ones i.e. salt, red chili powder, turmeric powder, asafetida, and roasted cumin seeds have been added. Use Kashmiri red chili powder for a brighter red chunda. You can easily double its quantity. It is low on heat and high on color, you know what I mean.

Similar recipes on the blog

Well, I am not at all into pickles, etc. Therefore there aren’t many recipes on the blog as of now. However, I had tried and made strawberry jam which you might like to check out. Certainly, we have loads of pooris on the blog for the aam chunda.

How to serve Aam Chunda?

Make it for a weekend brunch and serve with lauki ka thepla. Complete the brunch with rasewala dhokla and adrak wali chai.

How to make Aam Chunda?

1.This recipe makes approximately 1 cup chunda.

Mango chunda

2.In a mixing bowl add 2 cups of grated raw mangoes and 1 and ¾ cup of granulated sugar.

Mango chunda

3.Mix till the sugar dissolves. It will release its water... raw mango I guess!

Mango chunda

4.Next goes in salt to taste, 1 tsp red chili powder and along with a pinch of asafetida (heeng).

Mango chunda

5.I missed ¼ tsp turmeric powder. Here it goes.

Mango chunda

6.Mix everything and transfer to a pan.

Mango chunda

7.Cook on low flame stirring continuously till the mixture starts to bubble.

Mango chunda

8.Take a drop of sugar syrup from the chunda in progress and put on a saucer. Take it between your finger tips and check. It should form single string. If using food thermometer it should be 105°C. Once so, switch off the flame. If the string doesn’t form continue to cook.

Tips:Food thermometers are easily available online and are pretty econimical. Believe me, they make the task much easier,

Mango chunda

9.Mix in 1 tsp roasted cumin seeds.

Mango chunda

10.Let it cool down completely. Thereafter keep in an airtight sterilized glass container. It stays good for about a year. Bon appétit!

Tips:If on cooling it appears over cooked, just add in 1-2 tbsp of water and cook for 2 minutes.

Mango chunda

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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