Aam ka chunda recipe / Mango chunda  recipe / Gujrati raw mango sweet pickle / How to make mango chunda / Instant mango chunda
Aam ka chhunda

Pickles are an essential part of Indian cuisine, Pickle adds an additional test to our breakfast/lunch or dinner. Pickle making started with the idea of preserving vegetables to enjoy them during offseason, now its essential part of the cuisine.
         Variety of pickles are being prepared across India, with different ingredients and methods. Aam ka chhunda is a Gujarati sweet sour test pickle, common to Gujarati households. traditionally mango chhunda prepared by keeping the mango-sugar mix in a glass jar under direct sunlight for weeks. 
    Here I am sharing an instant version of that traditional delicacy with same test and aroma, to spice up the pickle I have used Black pepper powder, red chili powder, cumin seed powder, rock salt and black salt.
  Mango chhunda can be enjoyed as a side condiment or with Puri, paratha, roti or thepla. it's an all-time favorite of kids as well.


Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Cuisine: Gujarati
Category: Pickle
Author: Anishwarita

 Ingredients :  
Raw unripened mango: 1 kg or 2.5 to 3 cup (Grated mango)
Sugar: 2.5 cup
Black pepper powder: 1/2 tsp.
Red chili powder: 1/2 tsp.
Cumin seed powder: 1 tsp.
Rock salt: 1/2 tsp.
Black salt: 1/2 tsp.

 Method :
1 Rinse, wipe dry, peel and grate the mangoes.
2 Combine sugar and grated mango in a kadhai or wok and leave for 5 - 10 minutes. (It's an optional step you can directly start cooking the pickle too)
3 Now turn on the heat and start cooking mango chhunda on a low flame.
4 Sugar starts melting and consistency is little watery, keep stirring and cook.
5 Now sugar syrup starts bubbling, stir continuously. 
6 Chunda begins to thicken, keep stirring and cook.
7 When chhunda reaches to a jam-like consistency, mango shreds looking translucent and sugar syrup reach to a 1 or 1.5 thread consistency. (Do not overcook otherwise chhunda will be hard, sticky and chewy).
8 Now add Rock salt, black salt, black pepper powder and cook for a minute. Turn off the heat and keep aside.
9 At last add red chili powder, cumin seed powder and mix well.
10 When cool completely store in clean and sterilized glass jar.
11 Mango chhunda can be served as a side condiment or with Puri, paratha, roti or thepla. 


Mango chhunda recipe with step by step photos
 Mango for Aam ka chhunda, it's a sweet and big variety of mango called Rajapuri. Weight around 1 kg.

Rinse, wipe dry, peel and grate the mangoes.

Combine sugar and grated mango in a kadhai or wok and leave for 5 - 10 minutes. (It's an optional step you can directly start cooking the pickle too)

 Now turn on the heat and start cooking mango chhunda on a low flame.

 Sugar starts melting and consistency is little watery, keep stirring and cook.

Now sugar syrup starts bubbling, stir continuously. 

Chunda begins to thicken, keep stirring and cook.

 When chhunda reaches to a jam-like consistency, mango shreds looking translucent and sugar syrup reach to a 1 or 1.5 thread consistency. (Do not overcook otherwise chhunda will be hard, sticky and chewy)

 Now add Rock salt, black salt, black pepper powder and cook for a minute. Turn off the heat and keep aside.

 At last add red chili powder, cumin seed powder and mix well.
When cool completely store in clean and sterilized glass jar.

Mango chhunda can be served as a side condiment or with Puri, paratha, roti or thepla.

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