aam chunda recipe, how to make mango chunda recipe | aam ka chunda

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. i have also posted gajar ka murabba recipe.

serve aam ka chunda as a side condiment with a gujarati or north indian meal or you can also have it with chapatis, methi thepla, lauki thepla, mooli thepla, pooris, dhebra or rotis.

if you are looking for more raw green mango recipes then do check aam ka achaar, raw mango rice, mango dal, aam ka panna, raw mango salad and mango pickle recipe.

mango chunda recipe below:

4.88 from 8 votes

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aam chunda recipe | mango chunda recipe

aam ka chunda recipe - spicy, sour and sweet mango preserve made with raw unripe mangoes and spices.

course side dish

cuisine gujarati

prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 450 grams

author dassana

ingredients (1 cup = 250 ml)

• 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

how to make recipe

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 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.
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. stir often so that the sugar does not crystallize and keep on simmering the mixture.
6. when the sugar syrup will start to cook, you will see the mixture bubbling .
7. keep on stirring and cooking.
8. the mixture will begin to thicken.
9. 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.
10. 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.
11. mix very well. cool aam ka chunda completely.
12. once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.
13. serve aam ka chunda as a side condiment with a north indian meal or you can also have it with chapatis or rotis.

recipe notes

the recipe can be doubled.

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step by step aam chunda recipe:

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. 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.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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