Sweet, slightly sour and a tiny bit spicy, delicious Raw Mango Chunda is unarguably one of the most favourite condiment of young and old alike.
Traditional Gujarati Chunda is normally kept in the sun and usually takes many days to be ready. But this quick Chunda recipe is ready in minutes, is really easy to make and needs only a few ingredients. Pair it with your thepla, puri, paratha or chapati or enjoy it with your meal. Learn how to make Instant Raw Mango Chunda in a quick video below.
Quick, easy to follow video with step-by-step instructions of how to make Instant Chunda:
Made with raw mango and sugar as the main ingredients, this delicious traditional preserve is from Gujarat, a state along the western coast of India.
A true delight for your taste buds, this Gujarati Aam ka Chunda is made with a perfect blend of sweet, tangy as well as spicy flavours.
Days reduced down to minutes
In these modern times when everyone is so busy with their lives; preparing traditional recipes which take days of nurturing and monitoring is hard and needs a lot of patience. Also, for people living in colder places/countries where getting hot sun rays for days in a row is difficult, this Instant Chunda recipe is perfect!! With this Aam Chunda recipe you don’t need to miss out on having such a great condiment just because you don’t have enough time at hand or don’t live in a hot place!
Just mix and heat
This Mango Chunda recipe is so easy that you just need to mix all the ingredients up and heat till syrup thickens slightly, that’s it.
Roasting cumin seeds (jeera) and then crushing them slightly in mortal & pestle instead of grinding them will definitely add to the flavour and texture.
I like to use Kashmiri Chilli Powder instead of normal chilli powder as it gives a really nice deep red colour without adding in too much of heat. This is easily available in any Indian food stores. If you don’t want to use it or can’t find it, you can use normal chilli powder, but reduce the quantity slightly.
Cook whilst stirring and make sure nothing sticks to the bottom and burns or else it will taste and smell bad.
Keep a close eye on the syrup after it starts boiling. You will know it’s done when it becomes sticky and feels like honey. Raw Mango (Keri/Kairi) will also turn translucent. You should not overcook the syrup as it will keep thickening as it cools down. Be careful while checking the syrup as it will be very HOT.
That’s it, quick Raw Mango Chunda is ready just like that and job that can take days is done in minutes 😊
Store this sweet and sour Raw Mango Pickle in a dry, sterilised glass container ONLY after it has cooled down COMPLETELY.
This Gujarati Chundo is so versatile that it can be enjoyed as a side with your main meal or spread over chapati, roti or paratha, rolled up and packed in kids’ tiffin or spread between bread slices to make a sandwich. This Mango Chunda pickle is not only a great choice for vegetarians but also if you’re following a gluten-free diet. The aroma, the colour, the flavour, the texture and the subtle spiciness of this Chundo pickle is so enticing that you will wait to make and eat it at start of every summer!!
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Step-by-step instructions with photos for Instant Chunda:
• Roast cumin seeds on low heat until golden and aromatic.
• Then crush them slightly in a mortar and pestle.
• In a kadai/pan add grated raw mango and sugar, mix well and let it rest for 5 mins.
• After 5 mins sugar will have melted and become liquidy. Mix it well and add turmeric powder, salt, asafoetida (optional), Kashmiri Chilli Powder, cloves (optional), cinnamon (optional), black salt, slightly crushed roasted cumin seeds and mix again once more.
• Now keep the kadai/pan on low heat setting and cook whilst stirring. Continue to simmer whilst stirring, making sure that nothing sticks to the bottom of the pan and burns.
• Check the sugar syrup after it comes to a boil, it should be sticky and feel like honey and raw mango should be translucent by now. Be careful while checking, syrup will be HOT!
• Remove from heat and let it cool down completely.
• Syrup will continue to thicken as it cools down.
• Instant Chunda is ready! Store in an air-tight, sterilised dry glass jar after it has cooled down COMPLETELY.
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