Aam chunda is a Gujarati-style spicy, sweet and sour mango pickle (preserve) made using green raw mangoes. This vegan and gluten-free pickle is a perfect accompaniment to your summer Indian meals. Here is how to make it.
If you are a mango lover, then try a few more green mango recipes such as – Raw Mango Rice, Raw Mango Chutney, Raw Mango Dal, Aam Ki Launji, Raw Mango Kadhi, and Raw Mango Rasam.
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About This Recipe
Aam chunda or as it is traditionally called Keri No Chundo, is a popular accompaniment (pickle) that is prepared in almost all Gujarati households. It is sweet, sour, and spicy in taste, and perks up any simple meal with its amazing flavors.
Raw green mangoes are grated and then mixed with grated jaggery, powdered sugar, asafetida, Kashmiri red chili powder, and ground cumin. This mixture is then kept in direct strong sunlight which cooks the mixture slowly.
You can also make its quick instant version by cooking it on the stovetop instead of keeping it in the sunlight.
In this post, I have shared both methods. Keeping in the sunlight is the traditional way and since the mangoes are cooked slowly with other ingredients, the flavors are more complex. But if you want an instant version, then go for the stovetop method.
This raw mango chunda is mostly served along with our everyday meals or for breakfast with some hot and flaky tawa paratha or thepla.
You can add lime cut into small pieces or chopped amla to this pickle for a nice variation.
Ingredients
Green Mangoes – Green mangoes are available in Indian grocery stores during summers. Choose the ones that are dark green in color and firm when you press them. Avoid the ones that have soft patches or black blemishes. We are looking for tangy mangoes here and not the slightly ripened ones.
Jaggery and Sugar – Grated jaggery and powdered sugar, both are used to add sweetness to this pickle. You can use only jaggery to make it. Use dark colored organic jaggery. The light ones have been bleached using chemicals, so it’s preferable to avoid them.
Make powdered sugar by grinding the regular granulated sugar in a grinder or a food processor.
Other Ingredients – Other than the above ingredients, you will need regular white salt, black salt, turmeric powder, Kashmiri red chili powder, asafetida (hing), and ground cumin.
You can adjust the amount of spices according to your taste. If you want it to be gluten-free, then avoid adding asafetida.
How to make Chunda?
Wash 2 pounds (1 kg) of green mangoes and wipe them well with a kitchen towel. Peel them using a sharp knife. Grate the mangoes using the middle hole of a box grater or shred them using a julienne peeler as I did. Discard the seed.
Stir together grated mangoes, 1 tbsp regular white salt, 1 tsp black salt, and ½ tsp turmeric powder in a large non-reactive bowl.
Keep aside on the counter for 30 minutes. The mangoes will release some liquid in this time.
Add 1 pound (½ kg) grated jaggery, 1 pound (½ kg) powdered sugar, ½ tsp asafetida, 1 tbsp Kashmiri red chili powder, and 1 tsp ground cumin to the bowl.
Mix everything well.
Transfer the chunda to a clean and dry glass jar.
Close the jar loosely with the lid. If you close the lid tightly, the gas formed inside will not have space to escape. You can also tie a muslin cloth around the mouth of the jar instead of putting the lid.
Keep the jar in strong direct sunlight for 8-10 days. Keep stirring it once every day using a clean spoon. Then you can bring it in and keep it for another 3-5 days.
In the first few days, the liquid will float on top of the jar but as the pickle starts to cook, everything will begin to come together. The pickle will be ready to eat in 10-15 days and can be stored for up to a year in a cool and dry place.
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 (grate) the raw unripe mangoes.
In a pan take shredded or grated mangoes, add ½ kg sugar, ½ kg jaggery, and ¼ tsp salt. Cook on a low flame and keep on stirring until the solution starts thickening and bubbles appear (10-12 minutes).
Stir often to avoid the sugar syrup getting crystallized. Cook until the mixture reaches a 2 thread consistency and switch off the flame (3-4 minutes).
Do not overcook as the chunda will become very sticky hard in its consistency. Lastly, add ½ tsp of chili powder and ½ tsp of ground cumin. Allow it to cool completely. Transfer in a clean glass jar and store for up to a year in. a cool and dry place.
Both the dishes are prepared with green mangoes and are slowly cooked with the help of sunlight. In both the dishes, mango is mixed with sugar/jaggery, but a few spices are different which makes them taste a little different from each other.
Aam ka chunda can also be cooked on the stovetop for instant version, but aam ka murabba is always cooked slowly in sunlight.
Serving Suggestions
In Gujarati households, chunda is served as a side dish with their everyday meals. It tastes great with puri, thepla, phulka, or even tawa paratha.
Storage Suggestions
You can keep this delicious and addictive mango chunda for up to a year in a cool and dry place and use it as and when required. Store it in an airtight glass jar.
Use a clean and dry spoon every time you take out the chunda from the container and close the lid tightly after every use.
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Recipe Card
Chunda Recipe
Equipment
Ingredients
- 2 pounds green mangoes
- 1 tablespoon regular white salt
- 1 teaspoon black salt
- ½ teaspoon turmeric powder
- 1 pound grated jaggery
- 1 pound granulated sugar (powdered)
- ½ teaspoon asafetida (hing)
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon ground cumin
Instructions
- Wash 2 pounds (1 kg) of green mangoes and wipe them well with a kitchen towel. Peel them using a sharp knife. Grate the mangoes using the middle hole of a box grater or shred them using a julienne peeler as I did. Discard the seed.
- Stir together grated mangoes, 1 tbsp regular white salt, 1 tsp black salt, and ½ tsp turmeric powder in a large non-reactive bowl.
- Keep aside on the counter for 30 minutes. The mangoes will release some liquid in this time.
- Add 1 pound (½ kg) grated jaggery, 1 pound (½ kg) powdered sugar, ½ tsp asafetida, 1 tbsp Kashmiri red chili powder, and 1 tsp ground cumin to the bowl.
- Mix everything well.
- Transfer the chunda to a clean and dry glass jar.
- Close the jar loosely with the lid. If you close the lid tightly, the gas formed inside will not have space to escape. You can also tie a muslin cloth around the mouth of the jar instead of putting the lid.
- Keep the jar in strong direct sunlight for 8-10 days. Keep stirring it once every day using a clean spoon.
- In the first few days, the liquid will float on top of the jar but as the pickle starts to cook, everything will begin to come together. The pickle will be ready to eat in 10-15 days and can be stored for up to a year in a cool and dry place.
Shaan
Excellent
Neha Mathur
Thanks
Gauri
Lovely
Neha Mathur
Thanks
Preeti
Kya ykeval jaggery use karne se ye kharab ho jata hai jaldi kuki kuch log kahte hain ki sugar dalkar banana chahiye jaggery ka instant bna sakte hain kya aapne kabhi only jaggery use kark sunlight vala chhuda banaya hai ky or ye kitne din tak theek bna raha???Because I m so confused about only jaggery used chhuda made in sunlight. please answer
Neha Mathur
No, if you keep mixing it regularly using a very clean spoon, it will not spoil.
Shreya
Hi I tried this chunda recipe with jaggery and have kept it in sun for 3 to 4 days now, but somehow its smelling as if spoilt..its only watery and the thickness required is not building up..
Neha Mathur
It should be mixed daily with a clean spoon for 10-12 days. Not mixing properly or using a not so clean spoon could be the reason for the pickle to go bad.