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!
Table of Contents
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
Prepare Mangoes
1. Rinse and wipe dry 2 large raw mangoes. Then peel them.
2. Grate or shred the mangoes.
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.
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.
More Tasty Condiments To Try!
Pickle Recipes
Vegan Recipes
Chutney Recipes
Vegan Recipes
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Chunda Recipe | Aam Chunda | Mango Chunda
Ingredients
- 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
Instructions
Preparation
- 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.
Notes
Nutrition Info (Approximate Values)
This Aam Chunda recipe post from the archives first published in June 2015 has been updated and republished on April 2023.
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.