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!
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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.
How to make Aam Chunda
1. Rinse and wipe dry 2 large raw mangoes. Then peel them.
2. Grate or shred the 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.
4. Switch on the heat. Mix and combine the mango-sugar mixture evenly.
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.
6. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
7. When the sugar syrup starts to cook, you will see the mixture bubbling.
8. Keep on stirring and cooking.
Make Aam Chunda
9. Gradually the mixture will begin to thicken.
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.
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.
12. Mix very well and cool the mixture completely at room temperature.
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.
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.
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.
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Chunda Recipe | Aam Chunda | Mango Chunda
- 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)
This Aam Chunda recipe post from the archives first published in June 2015 has been republished and updated on 28 May 2022.