Mango Chunda Recipe is a popular Gujarati condiment made with grated raw mangoes, sugar, and aromatic spices. It has a delicious combination of sweet, tangy, and mildly spicy flavors. As a result, it pairs beautifully with thepla, ajwain poori, stuffed parathas, roti, and chapati.
This traditional recipe is loved in many Indian homes. During my childhood, my mother often served Mango Chunda with moong dal khichdi and moong masoor dal khichdi. Even today, it remains a family favorite. Moreover, my children enjoy it just as much as I did.
The best part is that this Mango Chunda Recipe is easy to prepare and requires only a few pantry ingredients. Therefore, it is a wonderful addition to your summer meal menu.
Why You Will Love This Mango Chunda Recipe
- Sweet, tangy, and mildly spicy.
- Made with simple ingredients.
- Easy to prepare at home.
- Pairs well with Indian meals.
- Stays fresh for several weeks.
- Loved by both children and adults.
Ingredients
For Mango Chunda
- 3–4 cups peeled and long-grated raw mangoes
- 3 cups sugar
- 1–2 teaspoons salt
- 1½ teaspoons Kashmiri red chili powder
- 1 teaspoon green cardamom powder
- 5–6 black peppercorns, coarsely ground
- 2 cloves, roasted and coarsely ground
- 1 teaspoon cumin seeds, roasted and coarsely ground
- 1–2 teaspoons black salt
How to Make Mango Chunda Recipe
Step 1: Prepare the Mangoes
First, place the grated raw mangoes in a large glass bowl. Add the salt and mix everything well. Next, cover the bowl with a lid and let it rest for 3–4 hours.
After a few hours, the mangoes will release water. At this stage, discard the excess liquid before moving to the next step.
Step 2: Cook the Chunda
Now, transfer the grated mangoes to a non-stick pan or kadai. Add the sugar and black salt, then cook the mixture over low heat.
Meanwhile, stir regularly to prevent sticking. Continue cooking until the mixture reaches a one-string consistency. This process usually takes about 5–7 minutes.
Step 3: Add the Spices
Once the mixture is ready, switch off the flame and allow it to cool slightly for about 7–10 minutes. Then, add the Kashmiri red chili powder, green cardamom powder, black pepper, cloves, and roasted cumin.
Mix everything thoroughly until the spices are evenly combined.
Step 4: Store and Serve
Finally, let the Mango Chunda cool completely. Transfer it to a clean and airtight glass jar for storage.
Serve this sweet and tangy Mango Chunda with methi thepla, stuffed parathas, roti, chapati, ajwain poori, or khichdi.
Tips for the Best Mango Chunda Recipe
- Always use firm and raw mangoes for the best flavor.
- Stir the mixture regularly while cooking.
- Do not overcook the chunda, as it will thicken further after cooling.
- Store it only in a clean and dry glass jar.
- Use a dry spoon every time to increase its shelf life.
Storage
Store Mango Chunda in an airtight glass jar in a cool and dry place. It stays fresh for several weeks when handled properly.
Frequently Asked Questions
Can I make Mango Chunda without sugar?
Sugar gives Mango Chunda its signature taste and helps preserve it. Therefore, it is not recommended to skip it in this traditional recipe.
Which mangoes are best for Mango Chunda?
Firm and sour raw mangoes work best because they provide the perfect balance of sweet and tangy flavors.
Can I store Mango Chunda in the refrigerator?
Yes, you can store it in the refrigerator to keep it fresh for a longer period.
Serving Suggestions
Mango Chunda tastes wonderful with Gujarati and North Indian meals. In addition, it pairs especially well with methi thepla, moong dal khichdi, ajwain poori, and stuffed parathas.
If you enjoy sweet, tangy, and spicy condiments, then you should also try Mango Hing Pickle. It is another delicious raw mango recipe that adds a burst of flavor to everyday meals.
This Mango Chunda Recipe is easy to make, full of flavor, and perfect for adding a traditional Gujarati touch to your dining table. Try it once, and it may become a regular favorite in your home.