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Mango Chunda
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This is very common raw mango dish in every Gujarati household. Mango chunda has sweet, sour and
spicy flavors altogether. Traditionally chunda making process is very long. They melt the sugar in
sunlight while here we are doing on stove top. Believe me this quick mango chunda taste exactly
same as traditionally made. And the great thing is that you can store this for up to a year (doesn’t it
great?). So let’s see how to make it.
[recipe]
Enjoy, everyone!
Here’s the handy dandy printable:
Mango Chunda
Prep time Cook time
20 mins 5 mins
From “Achaar Aur Parathe” by Tarla Dalal
Serves: 2½ cups
Ingredients
• Raw mango – 2 cups, grated
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• Turmeric powder – ½ teaspoon
• Salt – 2 teaspoon
• Sugar – 3 cups
• Red chili powder – 2 tablespoons
• Cumin seeds – 1 teaspoon, roasted and crushed in mortar-pastel
Print
Instructions
1. Peel the mango and grate it using bigger grater (not the small one otherwise you are not able to
see mango shred after cooking it.)
2. Take grated mango in a pan in which you are going to cook. Add turmeric powder and salt. Mix
well. And let it sit for 15-20 minutes covered.
3. After 15-20 minutes, add 2 tablespoons of sugar at a time and stir well using spatula till sugar
dissolves. Then add again 2 tablespoons of sugar and stir till sugar dissolves. Do the same process
till all sugar get dissolves. It will take about 15 minutes and you get nice arm exercise.
4. After half way through you feel the sugar syrup get thickened and it will be little harder to stir you
need strong arm for that.
5. Then put the pan on medium-low heat and stir continuously and heat till all sugar get dissolve
properly and you get nice sugar syrup. You will see few bubbles on top, at that time stop cooking.
Remove it from heat.
6. Let the mixture cool completely. As it cools sugar syrup will get thickened.
7. Then add red chili powder and crushed cumin seeds. Mix well.
8. Store it in nice, clean and dry jar. And you can store this up to a year.
Notes
– Grate the mango using bigger size grater. If you use small grater then you are not able to see mango
shred after cooking it. – Do not overcook the mango and sugar mixture otherwise it will crystallize next
day. – Let the chunda cool completely before storing in a jar. – If you are in India and if you get
“LADWA” variety mango then it is best to use that. If not available then use any raw mango. – Serve it
as a accompaniment with paratha, thepla or dhebra.
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suhani June 4, 2012 at 10:33 am
hey i made mango chunda yesterday and it was a perfect one..delicious thanks for the recipe
kanan
Reply
◦
Kanan June 4, 2012 at 11:43 am
Thank you so much for your Feedback. I am glad that you liked the recipe.
Reply
•
Lizy May 28, 2012 at 5:16 pm
I love chhundo..make me some thepla!
Reply
•
Raji May 28, 2012 at 6:24 am
I have tasted store bought chunda but never made it myself. Your step by step pics are easy to
follow. Keeper recipe!
Reply
•
yummychunklet May 26, 2012 at 6:38 pm
This looks very delicious. Bet it’s great on chicken or bread!
Reply
•
Sayantani May 25, 2012 at 6:50 pm
love chunda and you seem to have nailed the recipe. looks perfect.
Reply
•
hemalata May 25, 2012 at 5:54 pm
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Mango Chunda Page 8 of 14
Very tempting recipe, sounds so yummy.
Reply
•
Treat and Trick May 25, 2012 at 5:19 pm
Love your version! Looks tempting!
Reply
•
Priya May 25, 2012 at 1:57 pm
Absolutely love chunda! Looks really nice. On my must try list…
Reply
•
Kaveri May 25, 2012 at 11:42 am
Hi Kanan,
I tried out the chunda as per your method and it came out really well.
Thanx for sharing the recipe. Will be posting it soon at my space too.
Reply
◦
Kanan May 25, 2012 at 11:52 am
I am glad that it turned out good. Thanks for letting me know. Waiting to see yours with
photos.
Reply
•
radha May 25, 2012 at 11:18 am
I love chunda and what you have made looks so good.
Reply
•
Anu May 25, 2012 at 7:28 am
It really looks so yummy..Thanks for posting..will make this one..
Reply
•
PT May 25, 2012 at 7:16 am
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Mango Chunda Page 9 of 14
looks yummy
Reply
•
vidhya Jayadeep May 25, 2012 at 4:52 am
Has never tried making this and your recipe sounds fool proof would love to try this soon.
Reply
•
Follow foodie May 25, 2012 at 3:57 am
Lovely
http://followfoodie.blogspot.com/
Reply
•
Gauri May 25, 2012 at 3:00 am
I love chunda with khakra… I keep getting my stock from home!
Reply
•
Kaveri May 25, 2012 at 2:44 am
Hey Kanan,
Got a few mangoes with the idea of making Chunda. I just love Chunda.
Every year I get the stock of it from my aunt who stays in Ahemadabad. This year she could not
give it to us. So was thinking of trying it at home.
Will try it your way and let you know.
Reply
•
Chocolate Shavings May 25, 2012 at 12:24 am
This looks delicious – would love to spoon some over some grilled fish!
http://www.chocolateshavings.ca
Reply
•
Roshni May 24, 2012 at 4:28 pm
hey,, I am all set dear… When i click on your blogger profile, i did not find the blog… i found
it now. then i tried googling your page and i ended up somewhere else.. all set now.. Now i
have bookmarked the link…
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Reply
•
faseela May 24, 2012 at 3:34 pm
wow…..great recipe…….lovely n yummy…………
Reply
•
Shobha May 24, 2012 at 2:48 pm
Love it with parathas ..looks so delicious.
Reply
•
Roshni May 24, 2012 at 2:44 pm
Hey, I had asked you resend the link to your blog… never mind, i now realize i was checking it
wrong.. all set now….
This is my fav gujarati thing to eat. I just pick up the jar and sit and eat it like a dessert
Reply
•
Priya May 24, 2012 at 1:49 pm
Slurp, mouthwatering here..Wat a stunning and super delicious mango chunda.
Reply
•
R.Punithavathi May 24, 2012 at 1:37 pm
Hi Kanan ,
This Mango chunda looks beautifullll
You are Rocking in your Blog!!!!!
Keep GoinG…..
Reply
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