aam chunda recipe with step by step pics – quick, easy and tasty mango chunda recipe. aam ka chunda is a spicy, sour and sweet mango preserve made with raw unripe mangoes and spices.
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 makes 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 quick version that is made on stove top.
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.
few more tasty recipes for you!
mango chunda
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 (lal mirch powder) or add as per taste
- ½ teaspoon roasted cumin powder (bhuna jeera 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 aam ka chunda as a side condiment with a north indian meal or you can also have it with chapatis or rotis.
NOTES
preparation to make aam ka chunda recipe
1. rinse and wipe dry the mangoes. then peel them.
2. grate or shred the mangoes.
making aam ka chunda
3. in a pan take the grated or shredded mangoes along with sugar and ¼ tsp salt. 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. mango chunda 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.
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.
Hi Dassana, I have tried several of your recipes and each and every one of them have turned out fabulous. Infact,at vegetarian dinner parties, I have dished up complete menus with your recipes and they have always had excellent comments. You are indeed a blessing for every new cook keen to learn cooking, many housewives and working mothers am sure. God bless you, your family and your work.
I have tried your chunda recipe last year and it turned out very well but for some reason this time its got too dense. Its cooled and I havent added the chilli and cumin powders as I was wondering if there is any way I could quick fix the texture of the chunda to slighly runny. Do you think adding some vinegar or making a thin sugar syrup and adding to the entire quantify would help? Awaiting your response. Thank you
thanks a lot ash. so nice to read your comment. the chunda recipe has got cooked a too much. just add some water in it and again reheat it, till it comes to the desired consistency. the sugar thread will break down with water, when being heated and go back to the melted stage. thereafter again the sugar syrup will start thickening.
hi Dassana! sharing with u vagharelo chundo ( tempered chundo) recipe. simply begin the above process by heating some oil, mustard seeds,cinnamon sticks,cloves,boria chillies,hing and then adding grated mango & proceed as above.(to avoid crystallisation add a bit of citric acid when lukewarm )& add red chilli pwdr once chundo has cooled completely.i normally prepare the chundo using combination of ladvo ( round shaped)& rajapuri mangoes as ladvo mango tends to release more of its juice.this tempered chundo does not need refrigeraton & stays good for 6-8 mths.tastes great with theekhi/ masala puri & sponge gourd chilas as well
thank you meveera. so sweet of you to share the recipe. will give a try if possible this summer as my hands are full. lets see. but have noted it down.
Hi Dassana, I stay in US. And here getting mangoes is a boon, I got a mango which looked green I in color but its little ripened from inside and it tastes bit sweet. Can I make this chunda with that mango or can you suggest me something. Also I don’t have good sunlight here so what can I do.
Thanks in advance.
divya, you can make chunda with this mango. just reduce the sugar a bit. you can even make aam ka panna. aam ka panna can be made both with ripe as well as sour mangoes. either you cook mangoes in a pan or pressure cooker or roast them on direct flame. the cooked version of aam ka panna i have already shared on blog, its very easy to make aam ka panna.
Ok thanks dear.
Welcome Divya
Can you plz post the method of keeping the glass jar in sun.
gauri, i will try to add the glass method. but not sure if i will be able to make chunda this summer. but i will give a try.
dassana u are amazing .your . receipes are wonderful
step by step I found your web by myself it is wonderful
if possible I am looking for receipe of ghasala fafda which in Gujarat
people eat on dashara holiday with jalabi
thanks
thanks a lot kashmira. i do plan to add fafda in some time. it is on my to do list, but not got enough time to prepare the recipe.
The recipe is too good..i am also trying the traditional method to make chunda i.e. i am keeping it in sun.it has been a day and there are still small sugar crystals present in chunda..
When my sugar will completely dissolve?
If in case it doesn’t, what so i need to do..
just keep in strong sunlight and for some more days. after a couple of days, the sugar crystals will dissolve.
i want to ask you something..what’s the difference between rava dhokla and rava idli??
sorry to ask the question in another post..in these two post there is no comment box and i have to clarify my doubt..and i’m a big fan of your website..you are like a rockstar for beginner cooks. .
thanks debarati for the rockstar comment. the preparation looks same, but the difference is in the taste as we use different spices to make both of them.
Hi,
Chunda is one exception where coarsely ground raw cumin tastes better than roasted cumin. Do try!
thanks ruchi for your suggestion.
thanks for your reply. For dhabha style aloo gobhi after going through the entire recipe I thought 2.5-3 cup water is for keeping the cauliflower florets in salted warm water for 15-20 minutes, please clarify, thanks
you are right simmi. 2.5 to 3 cups if for blanching the cauliflower. i blanch cauliflower since we get insects or worms in them at times. you can skip if there are no insects in the cauliflower. i think then 1 to 1.5 cups is enough for pressure cooking and 2 to 2.5 for cooking in a pan. i will update the post. thanks for letting me know.
I recently tried punjabi chole recipe frm ur blog it was super delicious…u deserve a huge round of applause for such wonderful recipes u post and win ppls heart…
Can you please please please post recipe of “homemade SALSA”
thanks for sharing your experience riya. i have noted down your recipe request and will try to add the salsa recipe.
Hello Dassana
For dal makhni restaurant style I didn’t see turmeric powder in the whole recipe did you forget to mention or is it not needed in this recipe please let me know, thanks
its not added in the dal makhani recipe. I generally don’t add turmeric to this recipe when i make at home. If you want you can add.
thanks for the recipe of aam ka chunda thnks a lot 🙂
welcome tannu
Hello Dassana
Sorry to leave you comment on this page but couldn’t do so on aloo gobhi page. Your dhabha style aloo gobhi looks amazing and I want to try it please let me know how much water to add after adding aloo gobhi, thanks. Keep up the good work.
No issues simmi. I have mentioned in the recipe 2.5 to 3 cups water. This gives a thin tari or curry to the dish. It also depends on the quality of both aloo and gobi and how long they take to cook. So you can adjust accordingly. If cooking in a pressure cooker, then you can add 1.5 to 2 cups water.
Hi Dassana, i just love your website. i have tried different recipes form your website and it has turned out awesome. The best part of your website is the ” step by step pics” of your recipes when it is in process, it helps me to know whether i am a on correct track or not. i have became a big fan of this website. I live with my husband in new zealand and once we had visited to a restaurant named raviz auckland and we tasted chana masala over there. since then i wanted to know the recipe of chana masala. I searched on various food website but your recipe was just like raviz recipe. i m so happy that now i can prepare restaurant style chana masala. Thank you dassana for creating such a wonderful website and encouraging me to try making new recipes. Five stars for all your recipe
welcome neha. glad to read your positive feedback on recipes. nice to know that step by step recipe presentation is helping you. happy cooking.
Very tasty…. I like your all recipes… It’s soo delicious.
thanks aksha