This Gujarati Aam Chunda or Keri No Chundo as called in Gujarati is a sweet and tangy mango relish which is made using sour raw mangoes, sugar, jaggery, and spices. Make it at home this summer!
Here are some more recipes that you can make using Raw Mango – Raw Mango Rice, Raw Mango Chutney, Raw Mango Dal, Aam Ki Launji, and Raw Mango Rasam.
About This Recipe
Aam Chunda is a delicious sweet and tangy side dish or pickle which is a must in all Gujarati households as it holds a special place in their cuisine.
A blend of spicy, sour, and sweet mango preserve that is made of raw unripe mangoes that suffices the palate, it is one flavorsome dish that entices as well as satiates the appetite of every food lover.
Just like Aam ki Launji, this Gujarati Mango Chunda is a delicious Mango Pickle Recipe which is made by mixing raw mango shred with sugar syrup or jaggery.
Spices like red chilli powder, hing, cumin powder etc are added to it for additional taste.
This Gujarati Mango Sweet Pickle is made from grated mangoes that are sun-cooked in sugar and jaggery syrup and seasoned with a pinch of spices.
Mango-Sugar mixture is kept in a glass jar in direct sunlight which cooks the mixture gradually.
Raw Mango – In this recipe, raw mangoes are used. Raw Mango is grated and mixed with other ingredients to make this delicious Gujarati dish.
Jaggery and Sugar – Grated Jaggery and Powdered Sugar, both are used to add sweetness to this pickle. You can also use only jaggery to make it.
Other Ingredients – Other than the above ingredients, you will need salt, black salt, turmeric powder, red chilli powder, hing, and cumin powder.
Step By Step Recipe
Mix the grated mango with salt, black salt and turmeric powder. I used a julienne maker to shred the raw mangoes.
Keep aside for 30 minutes.
Add grated jaggery, powdered sugar, hing, red chilli powder and cumin powder.
Transfer the chunda in a glass jar.
Cover the lid of the jar and keep it in sun for 8-10 days. Keep stirring it every day while it’s kept in the sun. The sugar and jaggery will dissolve and everything will come together once the chunda is ready.
Frequently asked questions:
In today’s fast-paced life everyone likes things instant rather than following the traditional long route.
To make instant chunda, follow this step by step procedure. Rinse and shred the raw unripe mangoes.
In a pan take shredded or grated mangoes, add sugar, jaggery, and 1/4 tsp of salt. The amount of sugar depends on the tartness of the mangoes. The sourer the mangoes the more amount of sugar is added to balance the taste.
Cook the sugar + Mango mixture on a low flame and keep on stirring until the solution starts thickening and bubbles appear.
Stir often to avoid the sugar syrup getting crystallized. Cook until the mixture reaches a 2 thread consistency and switch off the flame.
Do not overcook as the chunda will become very sticky hard in consistency.
Lastly, add 1/2 tsp of chilli powder and 1/2 tsp of roasted cumin powder. Allow it to cool completely.
You can keep this chunda for upto a year in a cool and dry place and use as and when required. Store it in an airtight container.
This Chunda needs at least 8 to 10 days of Sunlight to get ready. Keep stirring it every day to make sure it doesn’t get spoiled.
Talking about sweet, sour, and tangy pickles, Sweet-Lemon and Amla Chunda are other variants of flavored induced pickles that satisfy the cravings of everyone.
All you have to do is add some lemon wedges or amla in the below recipe.
These side dishes make the rest of the meal delectable and appetizing.
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- 1 kg Raw Mango (Peeled and Julienned)
- 1 tbsp salt
- 1 tsp Black Salt
- 1/2 tsp Turmeric Powder
- 1/2 kg Jaggery (Grated)
- 1/2 kg Sugar (Powdered)
- 1/2 tsp Hing
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tsp Roasted Cumin Powder
- Mix the grated mango with salt, black salt and turmeric powder and keep aside for 30 minutes.
- Add grated jaggery, powdered sugar, hing, red chilli powder and cumin powder and mix well.
- Transfer the chunda in a glass jar.
- Cover the lid of the jar and keep it in sun for 8-10 days.
- Keep stirring the chunda everyday while it’s kept in the sun.
- The sugar and jaggery will dissolve and everything will come together once the chunda is ready.
- You can keep this chunda for upto a year in a cool and dry place and use as and when required.