Chunda Recipe | Aam Chunda | Mango Chunda

aam chunda in a glass jar on a green board.

4.92 from 12 votes

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.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Condiment, Side Dish

Cuisine: Gujarati

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings: grams

Calories: 69kcal

Author: Dassana Amit

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

US Customary - Metric

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

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