Aam ka Chunda, also known as Keri no chundo is a Gujarati sweet, tangy and spicy green mango chutney. This mango relish is prepared using grated raw mangoes with sugar and a few spices. A delicious relish that you can preserve and store for months and serve it in many ways. Here’s how to make Chunda at home.
Green mangoes are one of the best Indian produce in the hot summers. Before the king of fruits, the Mango hits the market Green mangoes arrive in Indian kitchens. We love to use green mangoes in many different recipes. Raw mango chutney, Aam ka achar, Aam Panna, in dal preparation as a souring agent, rice recipes and so many more.
Growing up Mom used to regularly make these 4 dishes of green mangoes. Mango pickle, Mango Panna, aam ki launji (Punjabi style) and pudina our ambi ki chutney. Chunda was added in the list much later and then her version of Aam chunda was more like Aam ka murabba but with added salt and chilli powder.
I used to make more or less same sometimes I used to add ajwain or carrom seeds and we always called it mango chutney. Rolled into paratha or slathered on a slice of bread this was delectable treat!
Now a few days ago my friend Anamika on Instagram made it and I saw a beautiful amber coloured mango chunda on her TL which looked better than mine. So I naturally asked her recipe and few DM’s later cooked her version.
Other than green mangoes, sugar, salt and red chilli powder I have added 4 more spices. And honestly speaking it made a lot of difference in overall taste.
How to Make Traditional Chundo recipe
The recipe I am sharing with you is Instant chunda recipe on stovetop. Traditionally chunda is not cooked on the stovetop just like pickle Chunda is made with pickling grated raw mangoes with sugar and spices in jars. These Jars are then kept in Sun for few days stirred a few times in between till it matures.
Instant Chundo Recipe
Ingredients you need:
Raw green mangoes
Sugar: You can regular sugar or use jaggery or brown sugar
Spices: Salt, Red chilli powder, black pepper powder, black salt, turmeric powder and a little bit of ajwain (carrom seeds)
Step by step method
Wash and wipe dry raw mangoes and peel off their skin.
Grate them using thick hole side of a grater or shred them. Discard seeds. You can shred mangoes using a food processor as well. If you are using a food processor, after peeling cut it into pieces after discarding stone seed of the mango.
In a pan add grated or shredded mangoes along with sugar and start cooking on slow heat. Cook this mixture for a few minutes.
When the sugar starts to become watery add red chilli powder, cumin powder, black salt, turmeric powder, ginger powder and black pepper powder.
Mix them well and when sugar starts to bubble keep it stirring and cooking.
Add carrom seeds or ajwain at this stage and cook for 4-5 minutes after it started to bubble.
It will be slightly liquidy and syrupy at this stage. Do not worry it will thicken once it cools down.
After cooling store it in clean glass jars or bottles.
The shelf life of chunda in Fridge is up to 12 weeks and outside at room temperature is 1-2 weeks.
Recipe Notes and tips
- The taste of chunda comes from mangoes and how you process them. Always use the biggest holes of the grater to grate green mangoes. This ensures that plump shreds of tangy raw mango along with a sweetness that comes with sugar.
- The second thing I do is never salt shredded /grated mangoes before cooking especially in making Chunda. Doing this releases their water and tangy taste this is done for making murabba, not chutney. The reason is same as above it makes them shrink and the taste is not the same as plump threads of tangy mangoes.
- For making best Chunda, use fully raw mangoes.
- I have used regular sugar if you want you can use jaggery or brown sugar which will look slightly different but tasty nevertheless.
Is Aam ka Chunda or Aam ka murabba same thing?
As far as I know, Aam ka chunda and Aam ka murabba are not the same things. Both recipes have green mangoes and sugar, but Chundo or sweet and savoury mango relish has spices in it which make it taste differently. Whereas Aam ka murabba is more like Indian Jam with mango and sugar.
How to Serve Chund0
This sweet and spicy delicacy is enjoyed over the next few months. It is made in almost all Gujarati homes and enjoyed with Thepla, khaman, Khandvi, paratha, poori , Masala Poori, etc.
But other than traditional recipes one can serve it in many different ways. I keep using it as a dip to serve with Pita chips, nachos or simply as spread on sourdough and baguette. I made a few more recipes using this, will share with you all soon.
More Condiments Recipes to Try
Green Chutney- Mint Chutney
Coconut Chutney - Indian Style
Aam Ka Achar- Mango Pickle
Aam ki Launji- Mango Sabzi
Tomato Chutney
Originally Recipe was Published on 6th May 2016 updated with pictures and few changes on 23rd June 2020
📖 Recipe
Aam Chunda | Keri Chundo
Ingredients
- 400 gm Raw green mangoes
- ¼ cup sugar
- ½ teaspoon Black salt
- 1.5 teaspoon Red chilli powder
- ¼ teaspoon Black pepper powder
- ½ teaspoon Salt
- ⅕ teaspoon Turmeric powder
- ⅕ teaspoon Ajwain carrom seeds
- 1 teaspoon cumin powder
Instructions
- Wash and wipe dry raw mangoes and peel off their skin.
- Grate them using thick hole side of a grater or shred them. Discard seeds. You can shred mangoes using a food processor as well. If you are using a food processor, after peeling cut it into pieces after discarding stone seed of the mango.
- In a pan add grated or shredded mangoes along with sugar and start cooking on slow heat. Cook this mixture for a few minutes.
- When the sugar starts to become watery add red chilli powder, cumin powder, black salt, turmeric powder, ginger powder and black pepper powder.
- Mix them well and when sugar starts to bubble keep it stirring and cooking.
- Add carrom seeds or ajwain at this stage and cook for 4-5 minutes after it started to bubble.
- It will be slightly liquidy and syrupy at this stage. Do not worry it will thicken once it cools down.
- After cooling store it in clean glass jars or bottles.
- The shelf life of chunda in Fridge is up to 12 weeks and outside at room temperature is 1-2 weeks.
Nutrition
Before You Go
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Deepak kumar singh says
I like your food