In this chundo recipe, the savory spices combined with tang of mango and sugar produces a delightful taste.
Since my family is from Gujarat, I had to add this delicious condiment! My mom often shares stories of the traditional way of making this by drying mango pieces in the sunlight when she was in India. The heat of the sun in the summer made this a quick process. This recipe is an easier version, don’t worry!
It is served as part of Gujarati thali and goes well with many Indian breads. I especially love eating it with warm roti, Thepla, Bhakri or Poori. It is similar to Murabba but this recipe does not use cardamom or saffron.
Aam chunda (mango preserve) requires no pickling liquid such as vinegar. Indian pickles are different than Western pickles. Some good examples are spicy pickles like Athela Marcha and Indian Carrot Pickle. This mango chunda is like a raw mango chutney.
Why You Will Love This Recipe
- Vegetarian, vegan and gluten-free
- Active time: 15-20 minutes
- Quick version with authentic taste
- Makes a delightful gift
Only a few ingredients are needed!
Mango (king of fruits in India!) – washed, peeled and grated raw green mango is used
Sugar – can also use brown sugar
Red Chili powder
Cumin seeds (can sub cumin powder)
Optionally add a pinch of turmeric powder.
Variation: This can also be made with grated apples to make apple chundo!
How to Make Instant Chunda Recipe
Shred mango using a bigger size grater. You don’t want super fine mango shred.
Place sugar in pot on medium heat and in 2-3 minutes it will melt.
Add in all ingredients including grated mango. Mix and let simmer on medium heat.
Continue stirring until sugar dissolves. Continue cooking 13-15 minutes or until the sugar syrup reaches 1 string consistency.
Don’t cook it longer else it will become hard.
Let the aam ka chunda come to room temperature.
Tastes especially great with Masala Puris for a sweety and savory combination!
What does 1 String Consistency Look Like?
Take a little of the syrup and let it come to a temperature you can touch. Put it between your thumb and forefinger. If it makes a thread that holds, that is one string sugar consistency! See picture below.
Store keri no chundo in a clean, sterilized glass jar. You can keep it out on the counter or a cool place atleast for 2 weeks. In my house it doesn’t last longer than that!
Or, you can store in the fridge for a month.
Gujarati households served with plan Gujarati thepla. Great accompaniment to rice dishes as well.
Serve as part of a traditional Indian meal. Tastes especially great with Masala Puris for a sweety and savory combination!
You can buy mango chunda in Indian grocery stores! Also easily found online. It is one of the most popular accompaniments in Gujarat cuisine.
Hope you enjoy this easy, authentic Indian rice recipe. If you like mango chundo, you will also like Aam Ka Murabba.
Instant Keri No Chundo or Chunda Recipe (Mango)
- 1 Pot
- 1½ cup mango cut, 175g
- 1½ cup sugar 320g
- ½ tsp salt
- ½ tsp red chili powder lal mirch
- ½ tsp cumin seeds
- Shred mango
- Place sugar in pot on medium heat and in 2-3 minutes it will melt.
- Add in all ingredients. Mix and let simmer on medium heat.
- Continue stirring and cooking 13-15 minutes or until it reaches 1 string consistency.