Chundo is a sweet, spicy, and savoury green mango chutney. It is a gluten-free, vegan Indian relish that you can store for months. Here is an instant chunda recipe that is surely worth bookmarking.
- About Aam Chunda
- Ingredients Required
- How To Make Chunda
- Serving Suggestion
- My Tried and True Tips
- More Mango Recipe
- Instant Chunda Recipe
About Aam Chunda
Chunda is a popular Gujarati condiment made with raw mango (kairi), sugar, and spices. It is a cross between a chutney, jam, and a murabba. It is also known as chundo, keri no chundo, or aam ki meethi chutney.
The origin of this sweet and savoury mango chutney might have happened in the era when imported jams and spreads were a luxury item in India.
The traditional method of making an authentic chundo is a time and labour-intensive process.
I am sharing with you an instant chunda recipe that is surely worth bookmarking. This mango chundo is:
- vegan friendly
- gluten and nut-free
- easy to store and pack
- makes an excellent edible gift
- perfect for lunch boxes and travel meals
Ingredients Required
- Mango: Use unripe, raw, or green mango, also known as Kairi or kaccha aam or achaar ka aam in India. Discard the stone and skin. Use only the pulp.
- Sugar: I use granulated white sugar for making a variety of fruit relish and jam.
- Seasoning: Salt, Red Chili Powder, Cumin Powder, Turmeric
How To Make Chunda
Step 1) Wash and wipe dry the green mangoes (kachha aam). Peel off the skin. Grate the mango pulp using bigger holes of a manual grater or a food processor ( image 1 ). Discard the stone.
Step 2) Combine sugar and grated mango in a bowl ( images 2 & 3 ). Cover and set aside for 30 minutes. The sugar will dissolve and the fruit will release its juices ( image 4 ).
Step 3) Transfer the grated mango along with the syrup to a heavy-duty pan. Turn on the heat. Start cooking the chunda.
Step 4) Let the mango chutney cook over low flame till all the liquid is evaporated and the mango is cooked through. Keep stirring at regular intervals.
Step 5) At this stage, sugar is nicely melted and the chutney has a glass-like sheen. Add salt and spices. Stir to combine and cook the mango chutney for 2 – 3 minutes more.
Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, turn off the heat.
The whole cooking process takes less than 30 minutes.
Let the chunda cool completely before storing.
Serving Suggestion
A large batch of aam chunda sealed in the glass jars, safely secured, to be relished till the next season of green mangoes, was always the highlight of my mother’s kitchen and my school lunchbox.
In between the drowsy lectures at school, sweet mango chutney was the only hope that used to keep us chirpy till recess time. The simple triangle paratha packed in the lunch box tasted best with her aam chundo.
Serve sweet mango chutney with warm, methi paratha or piping hot puri for a gratifying Indian breakfast . It tastes excellent even on a bread toast as well.
My Tried and True Tips
- For a luscious, fibrous texture , while grating, try to get the long shreds of green mango. I prefer using the bigger holes of the grater for the purpose.
- DO NOT COOK chundo for too long. The sugar will start forming crystals resulting in hard and chewy chutney.
- Two Thread Consistency Test. Cook until the chutney reaches a two-thread consistency i.e. when pressed two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. The chutney should be sticky, with a melt-in-mouth texture.
- Store chunda in a clean, sterilized jar and store it in the refrigerator. You can store it at room temperature as well in cold climatic regions. But make sure to use a clean and dry spoon every time to scoop out the chunda.
- Additional spices like a pinch of asafoetida, garam masala , rock salt, black salt, or a dash of coriander powder.
More Mango Recipe
- Aam Panna
- Mango Jam
- Mango Lassi
- Aam Ki Launji
- Mango Shrikhand
- Instant Mango Pickle
Get all my Mango Recipes here
Ingredients
- ▢ 4 green mangoes (kachhi kairi)
- ▢ 1 Cup granulated white sugar
- ▢ 1 ½ teaspoon salt or to taste
- ▢ 1 tablespoon cumin powder (jeera powder)
- ▢ 1 tablespoon red chilli powder
Instructions
- To prepare the chunda, first, wash and wipe dry the raw mangoes. Peel off the skin, grate the mangoes from bigger holes of the grater and discard the stone inside the mango.
- Combine sugar and grated mango in a bowl. Cover and set aside for 30 minutes. The sugar will dissolve and the fruit will release its juices.
- Transfer the grated mango along with the syrup to a heavy-duty pan. Turn on the heat. Start cooking the chunda.
- Let the Mango Chutney simmer on low flame until all the water has dried up, the sugar is nicely melted and the grated mango has glass like sheen. This usually takes less than 20 minutes or so depending upon the quantity of chutney. Keep stirring at regular intervals.
- Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, add salt and spices. Stir to combine and cook the mango chutney for 2 – 3 minutes more.
- Let the chunda cool completely at room temperature before storing.
- Transfer chunda to a clean and dry jar. Store it in the refrigerator.
- Serve chunda with poori or methi paratha .
Recipe Notes:
- Always use the bigger whole of the manual grater to grate the mangoes.
- Make sure not to add any water while cooking the chutney.
- Adjust the amount of sugar and spices according to the taste of mangoes. If they are sourer then increase the quantity of sugar.
- Allow the chutney to cool down completely before storing it.
- Store the chutney in a clean and dry jar with a tight-fitting lid.
- You can store it at room temperature for a week and in the refrigerator for a year.
Nutrition
We follow a strict NO SPAM Policy
Instant Chunda Recipe
Equipment
- Grater
- Mixing Bowl
- Kadhai
Ingredients
- 4 green mangoes (kachhi kairi)
- 1 Cup granulated white sugar
- 1 ½ teaspoon salt or to taste
- 1 tablespoon cumin powder (jeera powder)
- 1 tablespoon red chilli powder
Instructions
- To prepare the chunda, first, wash and wipe dry the raw mangoes. Peel off the skin, grate the mangoes from bigger holes of the grater and discard the stone inside the mango.
- Combine sugar and grated mango in a bowl. Cover and set aside for 30 minutes. The sugar will dissolve and the fruit will release its juices.
- Transfer the grated mango along with the syrup to a heavy-duty pan. Turn on the heat. Start cooking the chunda.
- Let the Mango Chutney simmer on low flame until all the water has dried up, the sugar is nicely melted and the grated mango has glass like sheen. This usually takes less than 20 minutes or so depending upon the quantity of chutney. Keep stirring at regular intervals.
- Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, add salt and spices. Stir to combine and cook the mango chutney for 2 – 3 minutes more.
- Let the chunda cool completely at room temperature before storing.
- Transfer chunda to a clean and dry jar. Store it in the refrigerator.
- Serve chunda with poori or methi paratha .
Notes
- Always use the bigger whole of the manual grater to grate the mangoes.
- Make sure not to add any water while cooking the chutney.
- Adjust the amount of sugar and spices according to the taste of mangoes. If they are sourer then increase the quantity of sugar.
- Allow the chutney to cool down completely before storing it.
- Store the chutney in a clean and dry jar with a tight-fitting lid.
- You can store it at room temperature for a week and in the refrigerator for a year.
Nutrition
This sugarcane juice recipe is in the headlines all over Instagram reels. A refreshing, non-alcoholic Indian-style summer cooler that tastes like sugarcane juice without using any natural sugar cane.
This sugarcane juice slash summer drink started appearing on Instagram reels in the summer of 2021. Since then, this sugarcane juice recipe has become a trendsetter like Dalgona Coffee, Pasta Chips , or Chilli Oil Noodles .
The BIGGEST SECRET is that you do not need natural sugar cane or any fancy syrup to make this juice. You read it right; you can make this sugarcane juice with only 5 ingredients in a blender in under 15 minutes.
But then, why is it called sugarcane juice? Because it tastes and looks exactly like real sugarcane juice, all thanks to the addition of jaggery, which is made from sugarcane.
This drink recipe is very similar to the traditional Indian drink gur ka sherbet or jaggery sherbet.
Ingredients Required
Mint Leaves: Fresh mint leaves give the juice a beautiful green colour and a refreshing flavour. It is also an excellent summer cooler and anti-oxidant.
Jaggery: It is the key ingredient in this sugarcane juice recipe. The jaggery gives exactly a sugarcane-like taste and colour to the drink. I recommend using pure, organic jaggery chunks/cubes rather than the powder.
Cumin Powder: It gives an earthy taste and balances the sweetness of jaggery.
Salt: I use rock salt or Himalayan pink salt to enhance the flavour of this summer cooler. You can use Chaat Masala, rock salt (sendha namak) or kala namak as well.
Lemon: A squeeze of lemon or lime juice transforms this summer cooler from ordinary to extraordinary.
How To Make
Step 1) Combine jaggery, mint leaves, cumin powder, salt, lemon juice, ice cubes, and water in a blender.
Step 2) Blend it all to make juice.
You can check out the full video on my Youtube Channel.
Jaggery helps in maintaining normal body temperature, which in turn helps in keeping your stomach cool. Experts recommend drinking Gur Sherbet (jaggery dissolved in ice-cold water) during the summer season to beat the heat.
I would not recommend storing it. After a few hours, the taste of mint leaves and lemon juice starts turning bitter. Also, the cooling properties of the juice start deteriorating if stored in the refrigerator.
Pure jaggery gives the authentic taste very close to the natural sugarcane in this juice. Brown sugar or any other type of sugar will not give you the best results.
More Indian Drink Recipes
- Badam Milk
- Aam Panna
- Mango Lassi
- Masala Chaas
- Sattu Sherbet
- Kesar Thandai
- Kiwi Ka Panna
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 tablespoon jaggery (gud), crushed
- ▢ ¼ Cup fresh mint leaves
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Himalayan Pink Salt or to taste
- ▢ 1 tablespoon lemon juice
- ▢ 5 – 6 ice cubes
- ▢ 1 Cup ice cold water
Instructions
- Combine jaggery, mint leaves, cumin powder, salt, lemon juice, ice cubes, and water in a blender.
- Blend it all together to make juice.
- Taste and add more jaggery or salt as per personal taste preference.
- Serve sugarcane juice chilled.
Recipe Notes:
- Do not blend mint leaves for too long as they start turning black and bitter because of the heat generated while blending.
Nutrition
We follow a strict NO SPAM Policy
