Mango Chunda (Aam ka Chunda) is a traditional Gujarati conserve, which has a distinctively sweet and sour flavor that goes very well with any kind of Indian meal or snack. Traditionally, it is served with Thepla, Khakhra or Poori, but it is such a versatile condiment that can be served with almost any meal. I find it very addictive with Paranthas and Poori.

Chunda is traditionally prepared by putting grated raw Mangoes and Sugar mixture out in Sun and allow it to get gelled and cooked by Sun’s rays over a period of around ten days. Many household in Gujarat still prepare Chunda by cooking it in Sun. It can be made very quickly also by mixing and cooking the mixture on a Gas Stove and trust me, it tastes almost same. Mango Chunda is a great preserve and loved by all specially children, presenting below my take on this wonderful recipe with step by step pictures.

Mango Chunda

Mango Chunda Ingredients:

6-7 medium sized raw Mangoes which amount to around 2 cups of grated raw Mangoes

2 cups of granulated Sugar

1 teaspoon of Red Chilli powder

1 teaspoon of roasted Cumin seeds (Jeera) powder

1/2 teaspoon of Turmeric (Haldi) powder

Salt as per taste ( I have used 1 and 1/2 teaspoon of Salt)

Mango Chunda Method:

1. Wash the raw green Mangoes and let them get dry completely. Once dried, peel the skin of all the raw Mangoes using a peeler. 


2. Grate the Mangoes with a grater, preferably having large holes. Grated Mangoes should be around 2 cups in quantity.


3. Now place grated raw Mangoes in a thick bottomed Pan and add Salt as per taste. I have added around 1 and 1/2 teaspoon of Salt in the mixture. Mix the mixture well.


4. Add granulated Sugar into it.


5. Mix Sugar well in the mixture.


6. Add Turmeric (Haldi) powder into it and mix it well again.


7. Place the Pan on a medium high flame and bring the mixture to a boil, stirring continuously. When it starts boiling turn the flame to low. 


8. On a low flame, cook the mixture for about 7-8 minutes, stirring occasionally till the mixture gets a bit thick.


9. Its very important not to overcook the mixture to retain the crunchy texture of raw Mango shreds. Also, overcooking the mixture can crystallise the sugar and its texture will not be like of a preserve. I have cooked it around 7-8 minutes on low flame once it started boiling. The consistency of the syrup shall be around 1 string and will get a more thick after getting cooled down completely. 


10. Once it achieve the desired thick consistency, add Red Chilli powder and roasted Cumin seeds powder into it. 


11. Finally, mix all the things together and immediately switch off the flame.


Store it in a clean and dry container, once it gets cooled. Mango Chunda can be stored up to an year, but I am sure it will get consumed much early because of its addictive taste.

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Mango Chunda


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