Aam Chunda | Gujarati Mango Chunda

Jump to Recipe

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.

mango chunda, aam ka chunda recipe

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.

mangoes for aam chunda recipe

2. Grate or shred the mangoes.

making aam chunda recipe

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.

mango sugar for chunda recipe

4. Switch on the flame. Stir this sugar+mango mixture very well.

mango mixture for aam chunda recipe

5. On a low flame or sim, cook this mixture. Initially, the sugar will melt and consistency will be watery.

mango mixture for aam chunda recipe

6. Stir often so that the sugar does not crystallize and keep on simmering the mixture.

mango mixture for aam chunda recipe

7. When the sugar syrup will start to cook, you will see the mixture bubbling.

mango mixture for aam chunda recipe

8. Keep on stirring and cooking.

stir aam chunda mixture

9. The mixture will begin to thicken.

stir - aam chunda recipe

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.

stir aam chunda mixture

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.

spices for aam chunda recipe

12. Mix very well and cool aam ka chunda completely.

aam chunda recipe

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.

bottling - aam chunda recipe

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.

mango chunda recipe, aam chunda recipe
Few more tasty recipes for you!

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

aam chunda recipe, mango chunda recipe

Aam Chunda | Mango Chunda

4.86 from 7 votes
Aam ka chunda is a spicy, sour and sweet mango preserve made with raw unripe mangoes and spices.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Cuisine Gujarati
Course: Side Dish

Servings 450 grams
Units

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

The recipe can be doubled.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares472
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

38 Comments

  1. 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 .5 stars

    1. 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.

  2. 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.5 stars

    1. 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.

See More Comments