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 mango recipes then do check:
mango chunda
INGREDIENTS FOR mango chunda (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 mango chunda
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 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.