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Home » Indian Side-Dishes » Instant Chunda Recipe (Sweet Mango Chutney)

Published: May 29, 2020 | Modified: Jul 29, 2020 by Hina Gujral

Instant Chunda Recipe (Sweet Mango Chutney)

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Chundo or Aam ka Chunda is a classic grated green mango chutney with a sweet and spicy flavor. This sweet mango chutney is prepared by caramelizing heaps of grated raw mangoes with sugar and spices. It is a gluten-free and vegan Indian relish that you can store for months.

Serial shot of aam chunda with poori.Pin

The summer is at its bloom and the dryness in the air has drenched all the creative ideas in the kitchen. On one habitual dull afternoon, a basket full of raw mangoes (kacchi keri) landed on our kitchen counter from the neighbor’s backyard.

This sweet gesture brightened the sweltering day. Then my thoughts started racing against time thinking of the recipe ideas to extract the best out of the green mangoes.

A quick call and consultation with my mother reminded me of this simple, utterly delicious aam ka murraba or keri chunda.

Aerial shot of aam chundo in a glass bottle with spoon.Pin

About Aam Chunda…

The origin of this sweet and savory mango relish happened in the era when imported jams and spreads were a luxury item in India.

A large batch of aam chunda sealed in the glass jars, safely secured in the fridge, to be relished till next summer or the season of green mangoes.

It is a tough job to save those keri chundo jars from the tinkling spoons and gluttonous fingers scooping out the chutney. The amber-colored Chundo is the highlight of the breakfast table during the summer season.

While I was making chundo it evoked the memories of school lunch box mother used to pack for us with loads of love and a generous share of the condiment.

In between the drowsy lectures at school sweet mango chutney was the only hope that used to keep us chirpy till the recess time. The simple triangle paratha packed in the lunch box tasted best with the mango chutney.

Serve it with warm, crisp plain paratha or piping hot puri for a gratifying Indian breakfast.

Side shot of aam chunda in a spoon with poori.Pin

Step-By-Step Aam Chundo Recipe

To prepare the Sweet Chutney, first, wash and wipe dry the raw mangoes. Peel off the skin, grate the mangoes from bigger holes of a manual grater or use a food processor. Discard the stone inside the mango.

Add the grated mango in a mixing bowl, add salt and turmeric powder. Mix nicely and set aside at room temperature for 2 – 3 hours or best overnight so that grated mango shed excess water.

Cooking Steps of Aam ChundaPin

After few hours or next day morning heat a skillet over medium heat. Add the grated mango along with sugar, cumin powder, garam masala, asafoetida, red chilli and stir gently to combine.

Let the chunda simmer on low flame until all the water has dried up, sugar is nicely melted and the grated mango has glass-like sheen. This usually takes around 30 minutes or so.

Cooking Steps of Aam ChundaPin

Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, turn off the heat.

Let the chundo cool completely before storing.

Transfer Chutney to a clean and dry jar and store it in the fridge. It can be stored at room temperature as well. Make sure to use a clean and dry spoon every time to scoop out the Chutney.

Side shot of aam chundo in a white serving bowl.Pin

More Mango Recipe For You:

Aam Panna

Mango Lassi

Mango Shrikhand

Instant Mango Pickle

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Side shot of aam chundo in a white serving bowl.Pin

Instant Chundo Recipe (Sweet Mango Chutney)

Chundo or Aam ka Chunda is a classic grated green mango chutney with a sweet and spicy flavor. Learn how to make aam chunda in a few simple steps.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 3 hours
Servings: 200 gram
Calories: 8kcal
Author: Hina Gujral
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Ingredients

  • 6 green mangoes
  • salt to taste
  • 1 teaspoon turmeric powder
  • 1 Cup granulated white sugar or to taste
  • 1 tablespoon cumin powder (jeera powder)
  • 1 teaspoon red chilli powder
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon garam masala see recipe here

Instructions

  • To prepare the Sweet Chutney, first wash and wipe dry the raw mangoes. Peel off the skin, grate the mangoes from bigger holes of the grater and discard the stone inside the mango.
    Grated MangoPin
  • Add the grated mango in a mixing bowl, add salt and turmeric powder. Mix nicely and set aside at room temperature for 2 – 3 hours or best overnight so that grated mango shed excess water.
    Chundo Making StepPin
  • After few hours or next day morning heat a skillet over medium heat. Add the grated mango along with sugar, cumin powder, garam masala, asafoetida, red chilli and stir gently to combine.
    Chundo Making StepPin
  • Let the Mango Chutney simmer on low flame until all the water has dried up, sugar is nicely melted and the grated mango has glass like sheen. This usually takes around 30 minutes or so.
    Chundo Making StepPin
  • Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, turn off the heat.
    Chundo Making StepPin
  • Let the Sweet Raw Mango Chutney cool completely before storing.
  • Transfer Chutney to a clean and dry jar and store in the fridge. It can be stored at room temperature as well. Make sure to use a clean and dry spoon every time to scoop out the Chutney.
  • Serve Sweet Raw Mango Chutney with Spinach Poori, Masala Cheese Poori (see recipe here) or plain paratha for the breakfast or snack.

Recipe Notes:

  • Equipment Used: Skillet (buy it here), Mixing Bowl (buy it here)
  • Always use the bigger whole of the manual grater to grate the mangoes. 
  • Make sure not to add any water while cooking the chutney. 
  • Adjust the amount of sugar and spices according to the taste of mangoes. 
  • Allow the chutney to cool down completely before storing it.
  • Store the chutney in a clean and dry jar with a tight fitting lid. 
  • You can store it at room temperature for a week and in the refrigerator for a year.  

Nutrition

Serving: 1gram | Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
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Reader Interactions

Comments

  1. Antonet Roajer says

    June 10, 2015 at 10:24 pm

    Mouthwatering Dish!!

    Reply
  2. pragati says

    June 11, 2015 at 7:53 pm

    Love Chunda but our recipe is totally different. I think it is called vagharo chundo..uses whole spices and is cooked.

    Reply
    • Hina Gujral says

      June 15, 2015 at 11:36 pm

      Pragati will definitely love to try the other version of this dish.

      Reply
  3. swathi says

    June 11, 2015 at 10:28 pm

    sweet mango chutney looks delicious, inorder to add you to pinterest board you need to follow me.

    Reply
    • Hina Gujral says

      June 15, 2015 at 11:35 pm

      Thanks Swathi 🙂 connected on Pinterest now.

      Reply
  4. Sajel says

    July 29, 2020 at 7:25 pm

    You have rightly called it Instant Chunda. The real chunda is very different.

    Reply
    • Hina Gujral says

      July 30, 2020 at 11:14 am

      Yes, during my research I discovered that the one we make is an instant chunda and not the sun-dried traditional one.

      Reply
  5. manish says

    July 30, 2020 at 9:12 am

    Looks easy and tasty. Can I store it?

    Reply
    • Hina Gujral says

      July 30, 2020 at 11:13 am

      Yes, you can store it for a year in the refrigerator.

      Reply
  6. Shruthi says

    July 30, 2020 at 10:37 am

    Oh so amazing!! I can’t wait to try this

    Reply
    • Hina Gujral says

      July 30, 2020 at 11:12 am

      Glad you like it!

      Reply

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