Chunda recipe or Aam chunda is a traditional Gujrati chunda recipe which is sweet tangy and little spicy kind of pickle recipe.Known as Keri no Chundo in Gujarati language. Aam chunda a raw mango pickle is made by sun drying raw shredded mangoes in sugar syrup with a few spices. Like any other pickle, this Aam ka chunda recipe is kept in the hot summer sun for about 7-10 days to mature for long shelf life. Thus you can make a Mango chunda in a large quantity as it will last you for a couple of months..

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1 Video recipe of Jhatpat kacche aam ka chunda

2 Recipe card of Jhatpat Kacche aam ka Chunda

3 Ingredients

4 Step by step Mango chunda recipe

5 Notes:-

Difference between Aam chunda and Aam Murabba

Here you can say there is somewhat different between Aam ka chunda and Aam ka murabba, though on the basic side both are sweet in taste. Aam ka chunda is precisely part of Gujrati cuisine as it has exclusively or traditionally been there and been made in Gujrati households for ages and is well enjoyed with Gujrati recipes like Thepla.On the other hand its not necessary to make Aam murabba using raw mangoes,you can even make it with semi ripe mangoes with sugar or jaggery. Aam ka chunda has the use of chilli powder and Cumin in it as the main ingredient but in Aam murabba for spices, just the use of cardamom and saffron is enough.Lastly, aam murabba is being made in most of the Indian regions with their own variation.

How to make Chunda recipe at home

By now you know that making Aam ka chunda is a time taking recipe because of the sun drying process involved in its making.But here we are sharing with you an Instant Aam ka chunda recipe which is a very quick Mango chunda recipe. No need to keep the shredded raw mango in sugar syrup for 7-10 days under the sun than wait patiently till sugar dissolves’s and the shredded raw mango gets translucent. You can get this within half an hour with an instant Aam chunda recipe. Though made instantly this Aam chunda simply tastes fab.

Gujrati food and habits

In Gujrati food Gujrati thali is a very popular choice of food lovers.It consists of a well-balanced diet of roti,curry, rice and dal along with a combination of some vegetables cooked in spices.(shaak) . Apart from this a snack, which can be anything like Samosa or Fafda and a sweet that is mishthan, which can be Jalebi or Mohanthal.You will find most of the Gujrati recipes simultaneously sweet,salty and spicy

Other Mango recipes

Jhatpat kacche aam ka chunda | Keri ka chunda | Instant Aam ka chunda | Mango chunda | Traditional Gujrati Aam ka chunda | Chunda pickle recipe | There are many more recipes that can be made out of raw Mangoes some such raw mango recipes are Aam ka achar,, Aam ki lounge, Aam Panna and Aam ka murabba without sugar. Few other recipes can also be made using ripe or semi-ripe mangoes such as Aam papad, Mango shake, Mango Ice cream, Mango burfi,, Mango burfi,, Mango burfi,,Mango lassi, Mango burfi,… list is endless.

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Video recipe of Jhatpat kacche aam ka chunda

Recipe card of Jhatpat Kacche aam ka Chunda

Jhatpat kacche aam ka chunda | Keri ka chunda | Instant Aam ka chunda | Mango chunda | Traditional Gujrati Aam ka chunda | Chunda pickle recipe

Instant Gujrati sweet sour and spicy raw mango pickle

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Prep Time 15

Cook Time 20

Total Time 35

Course Condiment

Cuisine gujrati, Indian

Servings 250 gm

Calories 70 kcal

Ingredients

* 3 cups grated raw Mangoes / Keri
* 1+1/2 cup Sugar / Cheeni
* 1 tsp roasted Cumin / Zeera
* 1 tsp Kashmiri red chilli powder / Kashmiri Lal mirch powder
* 1/2 tsp Salt / Namak
* 1/2 tsp Black Salt / Kala Namak
* 1/2 tsp Turmeric / Haldi
* 1/4 tsp Pepper / Kali mirch

Instructions

Peel and shred raw mango or mangoes.
In the bowl of grated mangoes add Sugar, roasted cumin, Kashmiri red chilli powder, salt, black salt, turmeric and pepper.
Well mix all the ingredients and then keep it covered to rest for about half an hour to an hour.
After an hour or so give it a mix and then pour this bowl of ingredients in a Kadai.
Stirring occasionally Cook over medium to high heat till you get one thread consistency.
As you get a one thread consistency which indicates raw Mango Chunda is ready. After it cools down it will get much thicker than what it is now at the time of switching of the stove.

Step by step Mango chunda recipe

1. Take raw Mangoes ( Keri ),first peel them.
2. And then grate these raw Mangoes.Discard the stone.
3. In a bowl take three cups of grated raw Mangoes.
4. To this add one and half cup of Sugar.
5. Also add some more ingredients- one teaspoon roasted cumin, one teaspoon Kashmir red chilli powder, half teaspoon salt, half teaspoon black Salt,half teaspoon Turmeric and one-fourth teaspoon Pepper.
6. Give it a good mix.
7. Keep the bowl covered and let the Chunda sit for half to one hour.
8. After an hour pour the bowl of ingredients into a Kadai.
9. Keep on stirring and cooking over med-high heat till the melted sugar syrup reaches one-thread consistency.
10. Time to put off the stove instant Aam Chunda is ready.
11. After Chunda cools down pour in glass jar and store it air tight in fridge.
12. Enjoy with Paratha or Thepla

Notes:-

• To check the consistency take a drop of boiling syrup and let it cool down then check it between your index finger and thumb for 1 thread consistency..
• Be sure that the Mangoes which you are using for Aam Chunda are greenish which means that they are totally raw and sour in taste.

Difference between Aam chunda and Aam Murabba

How to make Chunda recipe at home

Gujrati food and habits