Aam ka chunda recipe with step by step pics – This is a quick, easy and tasty Gujarati mango chunda recipe. aam ka chunda is a spicy, sour and sweet mango preserve made with raw unripe mangoes and spices. Gluten-Free and Vegan.
I had made aam chunda when I had made Aam ka murabba. The method is same but a few spice powders added in this mango preserve make a difference in the final taste. The spice powders I usually add are roasted cumin powder and red chili powder.
Traditionally both chunda and murabba are made by keeping the mango-sugar mixture in a glass jar in sunlight. The intense sunlight of the hot Indian summers cooks this mixture. Within some days the chunda or murabba is ready. Like the murabba recipe, this is a quick version that is made on the stovetop.
Serve aam ka chunda as a side condiment with a Gujarati or North Indian meal or you can also have it with chapatis, thepla, pooris, dhebra or rotis.
How to make Gujarati Mango Chunda
1. Rinse and wipe dry the mangoes. Then peel them.
2. Grate or shred the mangoes.
3. In a pan take the grated or shredded mangoes along with sugar and ¼ tsp salt. The addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups organic unrefined cane sugar. You can also add powdered jaggery instead of sugar.
4. Switch on the flame. Stir this sugar+mango mixture very well.
5. On a low flame or sim, cook this mixture. Initially, the sugar will melt and consistency will be watery.
6. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
7. When the sugar syrup will start to cook, you will see the mixture bubbling.
8. Keep on stirring and cooking.
9. The mixture will begin to thicken.
10. When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then chunda will become dense and hard. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
11. Add ½ tsp red chili powder and ½ tsp roasted cumin powder. For a spicy chunda, you can increase the amount of red chili powder to 1 tsp.
12. Mix very well and cool aam ka chunda completely.
14. Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle. It stays good for more than 3 months in the fridge and about 15 to 20 days at room temperature.
15. Serve aam ka chunda as a side condiment with a Gujarati or North Indian meal or you can also have it with chapatis or rotis.
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Aam Chunda | Mango Chunda
By Dassana Amit
Ingredients
- 2 large raw mangoes or 400 grams mangoes or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes
- 1.5 cups sugar
- ½ teaspoon red chili powder or add as per taste
- ½ teaspoon roasted cumin powder
- ¼ teaspoon salt or add as required
Instructions
preparation to make mango chunda
- Rinse and wipe dry the mangoes. Then peel them.
- Grate or shred the mangoes.
making mango chunda
- In a pan take the grated or shredded mangoes along with sugar and 1/4 tsp salt. Addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups sugar. You can also add powdered jaggery instead of sugar. I used organic unrefined cane sugar.
- Switch on the flame. Stir this sugar+mango mixture very well.
- On a low flame or sim, cook this mixture. Initially the sugar will melt and consistency will be watery. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
- When the sugar syrup will start to cook, you will see the mixture bubbling .
- Keep on stirring and cooking.
- The mixture will begin to thicken.
- When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then the chunda gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
- Lastly add 1/2 tsp red chili powder and 1/2 tsp roasted cumin powder. You can also more red chili powder if you want.
- Mix very well. Cool aam ka chunda completely.
- Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.
- Serve mango chunda as a side condiment with a north indian meal or you can also have it with chapatis or rotis.
Notes
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Hi! Which type of raw mango should i use ? Thanks
you can use any variety of raw mango which is sour, firm and not fibrous.
Hi dasana, I made aam chhunda by ur recipe of 7 kg Raw mangoes , I followed the steps but it turns hard !! Tell me something to remove that hardness & make it again in smooth jam condition .
madhuri, the chunda has got cooked too much. what you do is take all the chunda in the pan. add water as required just to liquify it. then begin to heat on a low flame and stir continuously. the hardened sugar will dissolve in water and the chunda will come to a liquid consistency. continue to simmer and cook till you come to the 2 thread consistency. then switch off the flame. for checking, just take some of the sugar syrup from the sides in a spoon. let it cool a bit and then with your fingers check the consistency.
Hi Dassana, I am newly married with zero experience in cooking and your website and the amazing recipes are godsend for people like me.
I tried this chhunda recipe and it came out perfect. Since the mango season is about to end, I was thinking of making a huge batch and relishing for the rest of the year. Can we make and store it for long and if yes, then how? Should it be kept in fridge or in the freezer and in what type of container? Please help. Thanks a lot in advance.
thanks a lot arunima. definitely, you can make a huge batch of aam chunda. it stays good for a year. yes do keep in the fridge. glass is always better for storing and preserving. so if possible use a glass jar.