Mango chunda recipe aka aam ka chunda recipe is a sweet, slightly tangy and spicy Gujarati-style mango pickle which is regularly prepared in North Indian households. It is a vegan, gluten-free, oil-free, long-lasting pickle recipe which makes any boring meal interesting with its perfectly balanced taste. This is an instant chunda recipe where raw mangoes are grated and slow-cooked with sugar with some salt, chilli powder and roasted cumin powder. It is mostly served with meals and even as a side with thepla, paratha or poori.
Table of Contents
About the recipe
Health Benefits of Green Mango
Tips and Suggestions
How to make Mango Chunda (step wise photos)
Recipe Card
What is Chunda?
Chunda is basically a Gujarati-style sweet and sour pickle prepared with grated raw mangoes, sugar, salt, chilli powder and roasted cumin powder. Chunda is a Gujarati word which means mashed. The texture of the grated mangoes gets mashed after preparing the pickle. So, it is named so. It is also known as khaman.
Preparing traditional mango chunda is a time-consuming process. In this way, kairi aka green mangoes are peeled, stoned and then grated then mixed with sugar and spices. Then the mixture is transferred into a glass jar and covered with a muslin cloth. Then the container is kept straight to direct sunlight due to which sugar gets and the mangoes get cooked slowly. In this way, it takes around 8-10 days to prepare the aam ka chunda recipe.
Nowadays, many people prefer to prepare instant chunda because many people stay in the countries where sunshine is not so bright. Even in India, many people don’t get a place to directly put the jar in the sunlight.
In the instant chunda recipe, grated raw mango is cooked with sugar over the lowest flame until the sugar melts and you get the one-string consistency of the syrup.
Mango chunda recipe aka aam ka chunda recipe is more than a simple raw mango recipe Indian and it gets prepared very easily. It requires a few basic ingredients to get prepared and all of them are easily available in any Indian grocery. This sweet and tangy delight gets prepared very quickly without investing much time and effort. It can be a great addition to enhance the taste of your regular meals during summer.
Ingredients to prepare Mango Chunda
Raw mango: The primary ingredient of the recipe which helps to provide body, texture, flavour and taste to the pickle. Always try to use a less tangy variety of mangoes for the recipe.
Sugar: Another key ingredient of the recipe which adds a sweet taste, liquid texture and helps the raw mangoes to cook.
Salt: The addition of salt helps to balance the tangy taste of the raw mangoes.
Kashmiri red chilli powder: The addition of this spice adds a nice colour and mild heaty taste to the pickle.
Roasted cumin powder: The addition of roasted cumin powder enhances the flavour of the pickle. I have already made a post of the recipe for the spice. If want to get more details then check here –Roasted cumin powder.
Mango chunda recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you to achieve perfect results. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the key ingredient.
Health benefits of Green Mango
- Green mango is a good source of iron and sodium chloride which helps us to get hydrated in summer.
- It is good for the liver and works as a detoxifier to cleanse our liver.
- Green mangoes are full of Vitamin C and Vitamin A which is good for health.
- Green mangoes help to boost our metabolism power which helps to lose our calories.
- It is good for the heart and helps to improve the cholesterol level.
Tips and tricks to prepare a perfect Mango Chunda
- Try to use a less tangy variety of raw mangoes for the recipe. It will help you use less sugar.
- The addition of a little bit of salt helps to balance the taste of the chunda.
- Use Kashmiri red chilli powder instead of any hot variety of red chilli powder. It will give you better colour and better taste.
- The addition of a little roasted cumin powder enhances the flavour of the pickle. Don’t skip it.
How to make Mango Chunda?
To prepare mango chunda recipe, first, peel the green mango and cut it lengthwise into two pieces. Then remove the seed of the mango. Wash the mango pieces and cut them into halves. Grate them with the help of a grater or with a food processor.
Now put a pan on the lowest flame and transfer the grated mangoes into it. Add sugar and give a nice mix. Stir the mixture on regular intervals so the raw mangoes get cooked evenly.
Once the sugar melts, add salt and mix it evenly. Once the sugar syrup starts bubbling, add Kashmiri red chilli powder and mix it. Cook it over the lowest flame until the grated mangoes get translucent and the syrup gets one-string consistency.
At the final stage, add some roasted cumin powder and mix it well. Turn off the flame and allow the mixture to come to room temperature. Transfer the mango chunda into a clean and dry glass container.
Many Green mango recipes have already been shared in my previous posts. You can check a few of them like
Aam ki Launji
Raw Mango Sweet Chutney
Aam Dal
..And Many more…
Ingredients:
1 cup = 250ml
- 1 cup grated raw Mango, try to use less tangy varieties like Rajapuri mangoes
- 1 cup Sugar
- ½ teaspoon Salt
- ½ teaspoon Kashmiri red Chilli powder
- ¼ teaspoon roasted Cumin powder
Instructions:
- First, peel the green mango and cut it lengthwise. Then remove the seed of the mango.
- Wash the mango pieces and cut them into halves. Grate them with the help of a grater or with a food processor.
- Now put a pan on the lowest flame and transfer 1 cup of grated raw mangoes into it.
- Add 1 cup sugar into the pan and give a nice mix. Stir the mixture at regular intervals so the raw mangoes get cooked evenly.
- Once the sugar melts, add ½ teaspoon salt and mix it evenly.
- Once the sugar syrup starts bubbling, add ½ teaspoon red chilli powder and mix it well.
- Cook the content over the lowest flame until the grated mangoes get translucent and the syrup gets one-string consistency. Stir it continuously. It takes around 6-8 minutes to come to this stage. Note: Don’t overcook the mixture or else it will become super sticky and won’t taste good.
- At the final stage, add ¼ teaspoon of roasted cumin powder and mix it well.
- Turn off the flame and allow the mixture to come to room temperature.
- Transfer the mango chunda into a clean and dry glass container.
Serving Instruction
Serve the mango chunda as a side with thepla, debra, rotis, parathas, pooris or with rice-dal and make your regular meal more exciting and delicious.
How to store Aam ka Chunda?
Aam ka chunda has a long life and it can be stored for a long duration of time. You can store it in the refrigerator for 3 months in an airtight container.
Ingredients
1 cup = 250ml
- 1 cup grated raw Mango, try to use less tangy varieties like Rajapuri mangoes
- 1 cup Sugar
- ½ teaspoon Salt
- ½ teaspoon Kashmiri red Chilli powder
- ¼ teaspoon roasted Cumin powder
Instructions
- First, peel the green mango and cut it lengthwise. Then remove the seed of the mango.
- Wash the mango pieces and cut them into halves. Grate them with the help of a grater or with a food processor.
- Now put a pan on the lowest flame and transfer 1 cup of grated raw mangoes into it.
- Add 1 cup sugar into the pan and give a nice mix. Stir the mixture at regular intervals so the raw mangoes get cooked evenly.
- Once the sugar melts, add ½ teaspoon salt and mix it evenly.
- Once the sugar syrup starts bubbling, add ½ teaspoon red chilli powder and mix it well.
- Cook the content over the lowest flame until the grated mangoes get translucent and the syrup gets one-string consistency. Stir it continuously. It takes around 6-8 minutes to come to this stage. Note: Don’t overcook the mixture or else it will become super sticky and won't taste good.
- At the final stage, add ¼ teaspoon of roasted cumin powder and mix it well.
- Turn off the flame and allow the mixture to come to room temperature.
- Transfer the mango chunda into a clean and dry glass container.
