Gujarati

Chunda Recipe

: Guidelines To Recreate The Sweet Pickle

What Is Gujarati Chunda?

Chundo, also called chunda or aam chunda in Hindi, is one of the most significant Gujarati methods of preserving mango. It is a sweet mango pickle made from raw, green, sour mango and a large quantity of sugar. The sugar counters the sourness to create that classic sweet-and-sour combination, and also acts as a preservative. This means chunda does not need refrigeration and will last all year.

Chundo translates to ‘mashed’ in Gujarati lingo. The pickle is vegan, gluten-free, and oil-free and is a staple on rustic road trips and festive Gujarati thalis. It is often confused with aam murabba, and the difference comes down to the spices used.

The Mango That is Integral to the Achaar

The Rajapuri variety is widely used for making pickles because of its large size, generous flesh, and small seed. It is a commercial variety grown in the middle and north Gujarat, where the climate is dry, and rainfall is low.

Rajapuri mangoes are sweet and tart with a juicy pulp and a flavour profile that is perfect for chutneys and pickles. The thick, fibreless flesh grates well and holds its texture during sun-basking, which is why Gujarati households love their chunda.

If Rajapuri mangoes are unavailable, use any firm, raw green mango with a sour bite and greenish pulp. Avoid mangoes that have started to ripen or have any yellow interior because they will not yield the same result.

Stovetop Gujarati Chunda Recipe Ingredients

If you want to make and taste the chunda quickly, you can make it in a microwave or cook it on a gas stove. The instant or stovetop chunda has become the go-to method for many households today as it takes less than an hour and doesn't depend on clear, sunny weather.

• Green raw mangoes: 2 cups

• Sugar: 1 3/4 cups

• Turmeric powder: 1/4 tsp

• Salt: 1 tsp

• Chilli powder: 1 tsp

• Roasted cumin powder: 1/2 tsp

Stovetop Gujarati Chunda Recipe Instructions

• First, wash two big raw mangoes to make the chunda recipe.

• Peel the mangoes and grate them into fine shreds. Measure out 2 cups and add them to a big non-stick pan. Then add the sugar. If you don't want to use refined sugar, use powdered jaggery or use it in combination with the refined sugar. 

• Add the turmeric powder, salt and mix, cooking on a low flame for about 2 minutes. Stir occasionally so the sugar or jaggery melts.

• The mango-sugar mix will eventually start to bubble. Mix and keep cooking for 5 more minutes, until it reduces and has a single-string consistency. Check it by taking the mixture between two fingers and separating your fingers.

• Take it off the heat and put it into a bowl. Let it cool completely. The cooling will make the chutney denser. 

• Once cool, add chilli powder to the mango chunda recipe, and do a taste test. If you want it more fiery, add more chilli powder. 

• Now, add the roasted cumin powder and mix well. Your chunda recipe is ready.

• You can age the chutney in the sun by transferring it to a glass or ceramic jar and letting it soak up the sunlight for around 10 days for the best flavour. 

What Does Sun-Dried Chunda Taste and Feel Like?

The sun-aged chunda has visible mango shreds suspended in an amber-golden syrup. The slow cooking indirectly in the sun makes the sugar dissolve gradually without fermenting the mango fibres aggressively, and the chutney has a slight bite because of that. The flavour is milder, wholesome and less sharp. 

Ingredients for Sun-Dried Mango Chunda Recipe

• Mangoes (grated): 2 cups

• Turmeric powder: ¾ tsp

• Sugar: 1 ¾ cups (use 2 cups if mangoes are very sour)

• Cloves: 3-4 (optional)

• Cinnamon stick: 2-inch (optional)

• Red chilli powder: 2 tsps

• Roasted cumin powder: 1 heaped tsp

• Salt: 1 tsp 

The Traditional Sun-Drying Method of Chunda Recipe

Here’s how the longer sun-drying method goes about the chunda recipe. This aam ka achaar recipe takes a while, but there is nothing that beats the old-school approach of Indian pickle making. Here is how the traditional method works, step by step:

• Mix grated raw mango with turmeric and salt, and set aside so it releases liquid from the fruit.

• Drain excess liquid from the mango mixture using a muslin cloth.

• Transfer to a wide vessel, add sugar, and mix well.

• Cover with a muslin cloth and place the vessel in direct sunlight for about 7–10 days until the sugar melts into a sticky syrup.

• Each evening, bring the chunda indoors and cover with a lid.

• Next morning, stir the mixture and return it to the sun.

• Once the syrup reaches double‑string consistency, add spices like red chilli and roasted cumin and mix well.

• Store the finished sun‑aged chunda in sterilised bottles at room temperature. It will keep well for up to 1 year. 

Chunda Recipes For The Win

There isn't a significant practical advantage to cooking chunda in the sun, but it helps when making it in large quantities, i.e., if you really love your pickles. If you live in an area with plenty of sun and mangoes, and have time at hand, try the traditional method. The stovetop method is for those who want their mango achaar lightning fast. Both are good, you take your pick.