Simple, practical, and full of everyday flavour, Chunda Recipe | Aam Chunda | Mango Chunda is a gluten-free, vegan Gujarati condiment, side dish made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 450 · 450 grams
  • Category: Condiment, Side Dish
  • Cuisine: Gujarati

Ingredients

  • 2 mangoes
  • 1.5 cups raw sugar (- 300 grams or add as required)
  • ½ teaspoon red chili powder (or add as per taste)
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon salt (or as required)

Method

Preparation

  1. Rinse and wipe dry the mangoes. Then, peel them.
  2. Grate or shred the mangoes.

Making mango chunda

  1. In a pan, take the grated or shredded mangoes, sugar and salt. Note that the addition of sugar depends upon the sourness of the mangoes and your taste preferences. I have added 1.5 cups raw sugar. You can use white sugar or can add powdered jaggery instead of sugar.
  2. Switch on the heat. Stir and mix the mangoes and sugar to an even mixture.
  3. On low heat, cook this mixture. At first the sugar will start to melt and consistency will be liquid and watery. Stir often so that the sugar does not crystallize while cooking the mixture.
  4. When the sugar syrup starts to cook, you will see a lot of bubbling in the mixture.
  5. Keep on stirring and cooking.
  6. The mixture will begin to thicken gradually.
  7. When the sugar in the mixture reaches a 1 to 2 thread consistency, switch off the heat. Note that if you cook more, then the chunda gets a thick, sticky and hard consistency. The consistency should be more like a jam and look translucent. There should also be some crunch in the mangoes.
  8. Lastly, add red chili powder and roasted cumin powder. You can also add more red chili powder for a spicier chunda.
  9. Mix very well. Cool the mixture completely.
  10. Once cooled, spoon Aam Chunda in a clean sterilized glass jar or bottle.
  11. Serve Aam Chunda as a side condiment with a North Indian meal or you can also have it with chapati or roti or paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.