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.
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.
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.
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.
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.
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.
More Mango Recipe For You:
For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram, Youtube for all the daily updates.
If you try this recipe and love it, please leave a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Instant Chundo Recipe (Sweet Mango Chutney)
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
- 1/4 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.
- 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.
- 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 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.
- 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 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.Â
- Make sure not to add any water while cooking the chutney.Â
- Adjust the amount of sugar and spices according to the taste of mangoes.Â
- Allow the chutney to cool down completely before storing it.
- Store the chutney in a clean and dry jar with a tight fitting lid.Â
- You can store it at room temperature for a week and in the refrigerator for a year. Â
11 comments
Mouthwatering Dish!!
Love Chunda but our recipe is totally different. I think it is called vagharo chundo..uses whole spices and is cooked.
Pragati will definitely love to try the other version of this dish.
sweet mango chutney looks delicious, inorder to add you to pinterest board you need to follow me.
Thanks Swathi 🙂 connected on Pinterest now.
You have rightly called it Instant Chunda. The real chunda is very different.
Yes, during my research I discovered that the one we make is an instant chunda and not the sun-dried traditional one.
Looks easy and tasty. Can I store it?
Yes, you can store it for a year in the refrigerator.
Oh so amazing!! I can’t wait to try this
Glad you like it!