Instant Chunda Recipe

5 from 3 votes

Chundo is a sweet, spicy, and savory green mango chutney. I am sharing with you an instant chunda recipe that is surely worth bookmarking.

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Cuisine: Indian

Servings: gram

Calories: 7kcal

To prepare the chunda, 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.
Combine sugar and grated mango in a bowl. Cover and set aside for 30 minutes. The sugar will dissolve and the fruit will release its juices.
Transfer the grated mango along with the syrup to a heavy-duty pan. Turn on the heat. Start cooking the chunda.
Let the Mango Chutney simmer on low flame until all the water has dried up, the sugar is nicely melted and the grated mango has glass like sheen. This usually takes less than 20 minutes or so depending upon the quantity of chutney. Keep stirring at regular intervals.
Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, add salt and spices. Stir to combine and cook the mango chutney for 2 – 3 minutes more.
Let the chunda cool completely at room temperature before storing.
Transfer chunda to a clean and dry jar. Store it in the refrigerator.
Serve chunda with poori or methi paratha.

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. If they are sourer then increase the quantity of sugar.
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.