Instant Aam Chunda Recipe | Instant Raw Mango Chunda | Gujarati Aam Chunda

Instant Aam Chunda is sweet, tangy, and spicy chutney that can be prepared in just 20 mins. This chutney is made with raw mango or kaccha aam. To get the best chunda use any sour variety raw mango and the mango should be firm.

This chutney tastes absolutely delicious and goes well with roti, thepla, pakoda, dhokla. It also tastes good with bread toast. Traditionally, this aam chunda is sun-dried for about 15-20 days and then masala is added. As we are making this as instant, it gets ready in few mins. To get the perfect taste and to store for a longer time, sugar is cooked until it reaches one string consistency.

Once the chunda cools down completely, you can store it in an airtight container at room temperature for 3-4 days. If it is refrigerated, it can be stored for more than 6 months. Make sure that every time you use a clean and dry spoon. I tasted this chunda in my friend’s place 15 years back when I was in Ahmedabad. I could not forget this taste. It literally drools your mouth. Now let us see how to prepare this recipe.

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Instant Aam Chunda Recipe | Instant Raw Mango Chunda | Gujarati Aam Chunda

Print Recipe

Sweet and tangy raw mango chunda.

• CourseSide dish
• CuisineGujarathi, North Indian

Servings	Prep Time
1 cup approx	15 min

Cook Time

15 min

Servings Prep Time 1 cup approx 15 min

Cook Time 15 min

Instant Aam Chunda Recipe | Instant Raw Mango Chunda | Gujarati Aam Chunda Print Recipe Sweet and tangy raw mango chunda. CourseSide dish CuisineGujarathi, North Indian Servings Prep Time 1 cup approx 15 min Cook Time 15 min Servings Prep Time 1 cup approx 15 min Cook Time 15 min

Ingredients

• 1 big Raw Mango/Maangai
• 1/4 tsp Turmeric powder
• 1/2 tsp salt
• 1/2 tsp Black Salt
• 2 cups Sugar
• 1 tsp Cumin seeds/Jeera
• 1 inch Cinnamon stick/Pattai
• 6 Clove/Lavangam
• 1 tsp Kashmiri Red Chili Powder

Servings: cup approx

Instructions

1. Wash and dry the mango. Peel the skin and grate it using a grater. I got 2 cups of grated raw mango.
2. Add grated mango, turmeric powder, salt, black salt, and mix well in a pan. Close the lid and let it rest for 10 mins.
3. After 10 mins, mango releases water. Now add sugar and mix well until the sugar is dissolved completely.
4. Now place the pan on the stove and set the flame to medium. Cook it for 4 to 5 mins.
5. Now add cumin seeds, cinnamon stick, cloves, and cook until the chunda thickens to one string consistency.
6. Once done, remove the pan from the stove and let it cool for a while. While the chunda is still warm, add chili powder and mix well.
7. Now, let the chunda cool completely. Once it cools, the chunda thickens. You can store it in an airtight container and refrigerate it for up to 6 months to 1 year.

Recipe Notes

• Use any green raw mango which is sour in taste.
• Adjust sugar according to the sourness of the mango. Usually for 1 cup grated mango use 1 cup sugar.
• If the mango is not too sour, you can reduce the sugar accordingly.
• Once done cool the chunda completely and store it in an airtight container. You can refrigerate it for up to a year. 
• You can have this chunda with rice, roti, or snacks.

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Delicious sweet, spicy and tangy chunda is ready to relish.

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