Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe
A vegetarian Gujarati Recipes recipe with mango (raw) - peeled and grated (1 kg of peeled and grated mango), teaspoons salt, turmeric powder (haldi). Ready in 40 min, serves 1.
Curated byKavya Sharma🇮🇳
Instructions
24 steps- 1
To begin making the Aam Ka Chunda Recipe, wash the mangoes and dry them completely
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 2
Peel the skin of the mangoes and then grate them
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 3
Combine the grated mangoes, salt and turmeric powder and leave aside for 2 hours
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)teaspoons salt(2)turmeric powder (haldi)(1 teaspoon)red chilli powder - optional(1 teaspoon) - 4
Once the mangoes have been marinated you will find that the mango has released some water
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 5
At this point stir in the sugar little by little to the mango mixture continuously until all the sugar is nearly dissolved
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)sugar - 80 grams of sugar(4 cups) - 6
There are two different ways you can make this pickle
- 7
Sun Method for the Chunda PicklePlace the mango mixture in the steel vessel with a rim
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 8
Wrap the vessel with muslin or cheesecloth and tie it with a thick thread/lace to fit tightly around the vessel
- 9
Keep it under sunlight for about 7 days or until the sugar and jaggery melts and reaches a double string consistency, stirring it well at the end of every day
sugar - 80 grams of sugar(4 cups) - 10
Bring it back inside once the sun sets
- 11
Stir well the next morning and place it under the sun again
- 12
Continue this process until the double string consistency has been reached
- 13
Stove top method for Chunda PickleHeat a heavy bottomed pan on low heat; add the mango and sugar mixture to the pan and stir continuously until the sugar has dissolved completely
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)sugar - 80 grams of sugar(4 cups) - 14
You will find bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency
sugar - 80 grams of sugar(4 cups) - 15
This takes about 5 to 8 minutes
- 16
This step is crucial as over-cooking will make the sugar crystallize later
sugar - 80 grams of sugar(4 cups) - 17
Remove from the flame and let the mixture cool completely
- 18
Continue stirring the chunda pickle while it is cooling occasionally to prevent the sugar from crystallizing
sugar - 80 grams of sugar(4 cups) - 19
Roast the cumin seeds in the pan until it starts crackling
teaspoons cumin seeds (jeera) - roasted & crushed(2) - 20
Coarsely pound it and keep aside
- 21
Once the Mango Chunda pickle is cooled completely, stir in the chilli powder and crushed cumin seeds until well combined into the pickle
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)turmeric powder (haldi)(1 teaspoon)red chilli powder - optional(1 teaspoon)teaspoons cumin seeds (jeera) - roasted & crushed(2) - 22
The Mango Chunda Pickle can be consumed immediately
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 23
Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 24
Serve Aam Ka Chunda Recipe with Thelpas or with just about anything on your plate
Rate this recipe
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Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe
A vegetarian Gujarati Recipes recipe with mango (raw) - peeled and grated (1 kg of peeled and grated mango), teaspoons salt, turmeric powder (haldi). Ready in 40 min, serves 1.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
24 steps- 1
To begin making the Aam Ka Chunda Recipe, wash the mangoes and dry them completely
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 2
Peel the skin of the mangoes and then grate them
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 3
Combine the grated mangoes, salt and turmeric powder and leave aside for 2 hours
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)teaspoons salt(2)turmeric powder (haldi)(1 teaspoon)red chilli powder - optional(1 teaspoon) - 4
Once the mangoes have been marinated you will find that the mango has released some water
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 5
At this point stir in the sugar little by little to the mango mixture continuously until all the sugar is nearly dissolved
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)sugar - 80 grams of sugar(4 cups) - 6
There are two different ways you can make this pickle
- 7
Sun Method for the Chunda PicklePlace the mango mixture in the steel vessel with a rim
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 8
Wrap the vessel with muslin or cheesecloth and tie it with a thick thread/lace to fit tightly around the vessel
- 9
Keep it under sunlight for about 7 days or until the sugar and jaggery melts and reaches a double string consistency, stirring it well at the end of every day
sugar - 80 grams of sugar(4 cups) - 10
Bring it back inside once the sun sets
- 11
Stir well the next morning and place it under the sun again
- 12
Continue this process until the double string consistency has been reached
- 13
Stove top method for Chunda PickleHeat a heavy bottomed pan on low heat; add the mango and sugar mixture to the pan and stir continuously until the sugar has dissolved completely
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)sugar - 80 grams of sugar(4 cups) - 14
You will find bubbles frothing up on the surface, but continue stirring until the sugar syrup reaches the single string consistency
sugar - 80 grams of sugar(4 cups) - 15
This takes about 5 to 8 minutes
- 16
This step is crucial as over-cooking will make the sugar crystallize later
sugar - 80 grams of sugar(4 cups) - 17
Remove from the flame and let the mixture cool completely
- 18
Continue stirring the chunda pickle while it is cooling occasionally to prevent the sugar from crystallizing
sugar - 80 grams of sugar(4 cups) - 19
Roast the cumin seeds in the pan until it starts crackling
teaspoons cumin seeds (jeera) - roasted & crushed(2) - 20
Coarsely pound it and keep aside
- 21
Once the Mango Chunda pickle is cooled completely, stir in the chilli powder and crushed cumin seeds until well combined into the pickle
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups)turmeric powder (haldi)(1 teaspoon)red chilli powder - optional(1 teaspoon)teaspoons cumin seeds (jeera) - roasted & crushed(2) - 22
The Mango Chunda Pickle can be consumed immediately
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 23
Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration
mango (raw) - peeled and grated (1 kg of peeled and grated mango)(5 cups) - 24
Serve Aam Ka Chunda Recipe with Thelpas or with just about anything on your plate
Rate this recipe
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