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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring the vibrant flavours of a traditional Indian kitchen straight to your table with this Instant Raw Mango Chunda. This delicious homemade grated raw mango chutney bursts with an irresistible combination of sweet, tangy, and mildly spiced flavours. Made from freshly grated raw mangoes, sugar, and a handful of staple spices, this classic Gujarati-style preserve instantly elevates everything from warm parathas and theplas to everyday rotis and crispy khakhras. Best of all, it is incredibly...
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Wash the raw mangoes thoroughly and wipe them completely dry with a clean towel. Peel them and grate using a medium-to-thick grater, discarding the inner seed.
In a heavy-bottomed pan, mix the grated mangoes, turmeric, black salt, and regular salt.
Now, gradually add the sugar and mix well. Let it rest for 10 minutes to allow the sugar to dissolve and release the mango juices.
Place the pan over medium heat and cook for 20–25 minutes, stirring frequently to prevent sticking or burning, until the sugar syrup reaches a one-string consistency (ek taar chasni).
Check the consistency by cooling a drop of syrup and pressing it between your thumb and forefinger; it should form a single, unbroken thread when pulled apart.
Turn off the heat and let the mixture cool completely to room temperature.
Add Kashmiri red chilli powder, regular red chilli powder, and roasted cumin powder. Mix well until well combined.
Transfer the Mango Chunda to a clean, dry, sterilised glass jar. Serve with parathas, thepla, roti, puri, khakhra, or any Indian meal.
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Taste the mangoes first. If they are exceptionally sour, add an extra 50–100g of sugar.
Always add the chilli and cumin powders after the Chunda cools so they don't darken or turn bitter.
Store in a glass jar and always use a bone-dry spoon to prevent moisture from causing spoilage.
How do I know when the syrup is ready?
Check the consistency by cooling a drop of syrup and pressing it between your thumb and forefinger; it should form a single, unbroken thread when pulled apart.
Can I adjust the sweetness?
Yes, if the mangoes are exceptionally sour, add an extra 50–100g of sugar.
Why should I add spices after cooling?
Adding the chilli and cumin powders after cooling prevents them from darkening or turning bitter.
How should I store the Chunda?
Store in a clean, dry, sterilised glass jar and use a bone-dry spoon to prevent spoilage.
How long does the Chunda last?
The high sugar content acts as a natural preservative, keeping it fresh for months when stored properly.
