Chunda Recipe | Aam Chunda | Mango Chunda

Step by StepJump to Recipe

Shredded raw mango, cooked with sugar and spiced, just the right way to result in a golden, sweet and sour Aam Chunda recipe. This is one of the jewel pickles from Gujarati cuisine and is easy to prepare too. Aam Chunda (also called Chundo in Gujarati) or Mango Chunda is also vegan-friendly and gluten-free. So, make it, store it and turn your meals fantastic!

aam chunda kept in a glass jar on a green board with text layovers.

Gujarat and Food

Though Gujarat primarily is a vegetarian state in Western India, but you really can’t underestimate the lovely food fare that this vibrant region possesses. It is also a common misconception that all Gujarati food is sweet. Whereas, the fact is that the cuisine of Gujarat varies in flavors depending on which part you are in and the individual family preferences.

Gujarati cuisine on the whole is a plethora of food traditions from the regions of North Gujarat, Kutch, Kathiawad, Central Gujarat and South Gujarat. Thus, in addition to being sweet, the food of this state is spicy and salty too.

One of the most distinctive features of Gujarati cuisine is the wholesome thali (plate of food) with a variety of dishes that are a part of it. Typically, a thali would have – dal (lentils)/curry, rice, rotli (flatbread) and shaak (a vegetable preparation). This Sev Tameta Nu Shaak is a special one.

In addition to the above, a Gujarati thali may sometimes boast of kathor (whole beans or pulses preparation), farsan (a snack) like Samosa, Fafda, Patra, Dhokla, etc. and mishthaan (sweet) like Jalebi, mohanthal, doodh pak, etc.

Some of the well-known pickles include Aam Chunda or Chhundo and gor keri, which add just the right hint of sweetness, sourness and spiciness in the meals. Other popular accompaniments are masala papad, kachu or Kachumber, Chaas, etc.

About Chunda Recipe

I happened to make the Aam Chunda recipe the day I made this Aam Ka Murabba. Both these recipes have a similar method of preparation.

It’s just that this particular mango preserve, the Aam Chunda, has some ground spice powders that make a difference. While the murabba is flavored with cardamom and saffron, the chunda has red chili powder and roasted cumin powder.

Going by tradition, both Aam Chunda and the murabba are made with a green mango-sugar mixture which is kept to mature in sunlight during the sweltering Indian summers. And after some days, both these are ready for consumption.

However, this Aam Chunda recipe is a quick version that can be cooked on the stovetop and consumed instantly.

The Aam Chunda tastes just fab when paired with any Gujarati or even North Indian meal. Or you can also have it with your regular poori, roti, chapati, thepla or dhebra.

Step-by-Step Guide

How to make Aam Chunda

Prepare Mangoes

1. Rinse and wipe dry 2 large raw mangoes. Then peel them.

peeled raw mangoes for aam chunda.

2. Grate or shred the mangoes.

grated raw mangoes in a bowl.

Cook Mangoes

3. In a pan, take the grated or shredded mangoes, 1.5 cups sugar and ¼ teaspoon salt. The addition of sugar depends on the sourness of the mangoes and your taste.

I added 1.5 cups raw sugar. You can also use white sugar or add powdered jaggery instead of sugar.

grated mangoes, sugar and salt added in a pan.

4. Switch on the heat. Mix and combine the mango-sugar mixture evenly.

stirring the mango mixture in the pan.

5. On low heat, cook the mango and sugar mixture. Towards the beginning you will see the sugar melting and the consistency will become liquid, runny and watery.

cooking the mango mixture in the pan.

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

cooking the mango mixture in the pan.

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

bubbling mango mixture in the pan.

8. Keep on stirring and cooking.

cooking the mango mixture in the pan.

Make Aam Chunda

9. Gradually the mixture will begin to thicken.

mango mixture thickening.

10. When the sugar in the mixture reaches a 1 to 2 thread consistency, switch off the heat.

Remember if you cook more, the aam chunda will become chewy, stringy and hard. The consistency should be like a jam with a translucent appearance. There should also be a slight crunch in the mangoes.

cooked mango mixture in the pan.

11. Add ½ teaspoon red chili powder and ½ teaspoon roasted cumin powder. For a spicy chunda recipe, you can increase the amount of red chili powder to 1 teaspoon.

red chili powder and roasted cumin powder added to the cooked mango mixture.

12. Mix very well and cool the mixture completely at room temperature.

mixing the cooked mixture well.

14. Once cooled, spoon Aam Chunda in a clean sterilized glass jar or bottle. It stays good for more than 3 months in the refrigerator and about 15 to 20 days at room temperature.

aam chunda spooned in a glass jar.

15. Serve Aam Chunda as a side condiment with a Gujarati or North Indian meal or you can also have it with paratha, roti or poori.

aam chunda in a glass jar with a spoon kept in it.

Mango Pickles in India

While pickling involves soaking of a vegetable or fruit in brine or vinegar solution in other parts of the world, here it is a different ball game all together. Thus, Indian pickles are quite unique than their western counterparts.

In India, a pickle is much more than just the fruits and veggies in a certain liquid solution. It is also about the addition of various herbs, spices and other flavorings. Some of the common ingredients that are used in pickles here are red chili powder, turmeric powder, mustard, fenugreek, nigella seeds, cumin powder etc.

Just like any other dish in Indian cuisine, the mango pickle has its variations as you traverse through the length and breadth of this country. No doubt, this ‘king of fruits’ is one of the most popular choices for a pickle or chutney here.

Along with this Gujarati Aam Chunda recipe, these are some more regional versions of the mango pickle:

  • Avakaya or the Andhra style mango pickle – spicy and robust, made with green mangoes, mustard seeds, fenugreek seeds, red chili powder, turmeric powder and more in cold pressed sesame oil.
  • Rajasthani Mango Pickle – a spicy version with raw mango, spice powders, star anise, etc. in mustard oil.
  • Aam Ka Achar or the Punjabi Mango pickle – another robust one with raw mangoes and a handful of spices made in mustard oil.
  • Nurukku Manga Achar or the Kerala style instant mango pickle – a quick green mango pickle mixed with spice powders, salt, and tempered with whole spices in sesame oil.
  • Stuffed Mango Pickle – green mangoes stuffed with a fried ground spice powder mix, soaked in oil and kept for maturing.

More Tasty Condiments To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

aam chunda in a glass jar on a green board.

Chunda Recipe | Aam Chunda | Mango Chunda

Aam Chunda is a spicy, sweet and sour mango pickle made with raw green unripe mangoes, sugar and spices. This is one of the jewel pickles from Gujarati cuisine and is easy to prepare too.
4.92 from 12 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Gujarati
Course Condiment, Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 450 grams


  • 2 mangoes large or 400 grams unripe green raw mangoes or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes
  • 1.5 cups raw sugar – 300 grams or add as required
  • ½ teaspoon red chili powder or add as per taste
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon salt or as required



  • 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, sugar and salt. Note that the addition of sugar depends upon the sourness of the mangoes and your taste preferences.
    I have added 1.5 cups raw sugar. You can use white sugar or can add powdered jaggery instead of sugar.
  • Switch on the heat. Stir and mix the mangoes and sugar to an even mixture.
  • On low heat, cook this mixture. At first the sugar will start to melt and consistency will be liquid and watery. Stir often so that the sugar does not crystallize while cooking the mixture.
  • When the sugar syrup starts to cook, you will see a lot of bubbling in the mixture.
  • Keep on stirring and cooking.
  • The mixture will begin to thicken gradually.
  • When the sugar in the mixture reaches a 1 to 2 thread consistency, switch off the heat.
    Note that if you cook more, then the chunda gets a thick, sticky and hard consistency. The consistency should be more like a jam and look translucent. There should also be some crunch in the mangoes.
  • Lastly, add red chili powder and roasted cumin powder. You can also add more red chili powder for a spicier chunda.
  • Mix very well. Cool the mixture completely.
  • Once cooled, spoon Aam Chunda in a clean sterilized glass jar or bottle.
  • Serve Aam Chunda as a side condiment with a North Indian meal or you can also have it with chapati or roti or paratha.


  • Add less or more red chilli powder according to the spice levels you prefer in the mango chunda.
  • Remember not to overcook the mango and sugar mixture as this can result in a chewy and stringy consistency. 
  • If you have time and a good sunlight, you can opt to sun-dry the mango and sugar mixture in a glass jar. Mix the grated mangoes, sugar, spices and salt in a bowl. Transfer to a small glass jar. Secure the mouth of the jar with a muslin. Keep the jar in sunlight for 3 to 4 days or more until you get the desired jam-like consistency. Every day stir the chunda with a clean dry spoon.
  • You can use jaggery powder instead of sugar.
  • The chunda recipe can be scaled to make a big batch.
  • Note that the approximate nutrition info is for 1 tablespoon of aam chunda made from this recipe.

Nutrition Info (Approximate Values)

Nutrition Facts
Chunda Recipe | Aam Chunda | Mango Chunda
Amount Per Serving
Calories 69 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 39mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Vitamin A 228IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 5mg1%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 3mg1%
Phosphorus 3mg0%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Aam Chunda recipe post from the archives first published in June 2015 has been republished and updated on 28 May 2022.

Share This Recipe:


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

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

Your Recipe Rating


  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