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Mango Chunda (Raw Mango Chutney)

June 28, 2020 by curryandvanilla 16 Comments

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mango chunda

Mango Chunda or Mango Chutney/Preserve – a lip smacking Indian, no oil needed raw mango preserve like chutney, with sugar/jaggery and some basic spices.

This is a perfect Indian condiment to enjoy with flat breads, in sandwiches, on crackers etc.

(Both step-wise instructions as well as printable/to save Recipe Card is below)

One taste of this lip smacking chutney with all it's spiciness, sweet fervor, a dash of savoriness and of course the chatpata feel is something I love going through every mango season!

This is the first dish I make with raw mangoes (of course, besides Ambuli Nonche or Instant Raw Mango Pickle) the beginning of every mango season especially when I am in India where raw mangoes are in plenty every season.

MANGO CHUNDA/CHUNDO/CHUTNEY

No mango season is complete without Indians making a variety of mango pickles, curries, chutneys or even kheer or lassis using fresh mangoes from the variety that nature bestows upon us.

I prefer to enjoy mango as a fruit but this year, decided to indulge in some desserts and chutneys too like Mango Phirni with Almonds, and Mango Mousse/Popsicles.

Mango Chunda/chutney is something I used to get from the grocery store, available in the pickles aisle.

But, this time, with a large haul of fresh raw mangoes from our garden and me running out of jam to enjoy with my toast, I could not resist making this north Indian chutney instead of getting a store bought jam; homemade is always the best don’t you think?

With the last haul of this summer’s fresh mangoes, here raw mango to be precise, I am trying to hold on to the flavors of this “King of Fruits” by making this Indian jam/preserve/chutney/pickle or whatever you may call it, and enjoy it for a bit longer.

mango chunda

WHAT IS MANGO CHUNDA:

Chunda is a spicy, tangy and sweet chutney/condiment that looks like and tastes like a preserve using raw mangoes originating from the state of Gujarat in India.

It tastes so amazing with its sweet, tangy, sour, spicy, savory taste, it has become a must have condiment to have in most Indian kitchens.

Raw mangoes are grated (with or without the peel) and then cooked with sugar (and/or jaggery) and spices like roasted cumin powder, red chili powder, turmeric and kalanamak/black salt or sometimes called pink salt until thick and jammy.

I chopped some of the mango into small strips and added it along with the grated mangoes. I love the texture it imparts to the chutney like something an orange marmalade would!

The color of the chunda depends upon the color of jaggery used if using with or in place of white sugar.

No oil or ghee is used in this condiment unlike regular Indian pickles.

Traditionally, it is prepared by mixing all the ingredients, placing them in porcelain or glass jars and setting them under the hot sun to naturally pickle, juice up and turn into this jammy, thick and lip smacking pickle or chutney.

But, as monsoons have already set in my place, not much sunlight. So I am making it on a stove top which comes together rather quickly!

mango chunda

BASIC INGREDIENTS NEEDED:

Of course raw mangoes; you can use any variety you can get. Some people peel and grate but this time, I decided to remove the thick skin of the mangoes I have.

Plain granulated sugar - this is the main ingredient besides the mangoes. You can choose to use only white sugar or substitute half or all of it with jaggery (unrefined cane sugar). Adding jaggery tends to change the color of the chutney according to color of jaggery.

Jaggery or unrefined cane sugar - Traditionally, only white sugar was used, but nowadays, I love to use jaggery instead as it is not only slightly healthier than plain refined sugar with more fiber and iron content, but I love the earthy flavor and aroma that jaggery adds!

This is easily available in any Indian store or online! I have used jaggery that is a bit on the darker side; hence the dark color. The color of the chutney depends upon the color of the jaggery as seen above.

Roasted cumin powder – just powder cumin seeds or jeera and roast in a dry pan on medium heat, stirring continuously, until it starts to brown and aromatic (DO NOT BURN); remove and set aside to cool.

Red chili powder – the Indian variety like cayenne pepper;  this adds a spicy element to the chutney/chunda; use as much as needed in the chutney depending upon your spice level. This spice powder is used in many curries, in chaats etc.

Haldi or turmeric powder

Garam masala powder – this is optional but the first time I added it, I was amazed by the aroma it added to the chutney. Use any brand or even homemade.

Kala namak or black salt (or pink salt as it sometimes pink in color when in big chunks) for the slight salty element to the chutney – you can add a combination of this as well as regular salt, but I love the flavor black salt/pink salt adds to any dish compared to regular salt and it is healthier with minerals etc. in it, so added only that. If you cannot find this, feel free to use plain table salt or rock salt.

That is it! I could not believe these simple flavors and in just about 15 to 20 minutes, I could create such amazing flavor bombs like this mango chutney or chunda as they sometimes call it!

mango chunda

HOW TO MAKE EASY RAW MANGO CHUNDA/PRESERVE

Wash peel and grate raw mangoes either using a box grater or a food processor for ease.

Transfer it to a large deep saucepan and add the 2 sugars – white and jaggery.

Mix well and set aside for 5 to 10 minutes.

CHUNDA INGREDIENTS    CHUNDA INGREDIENTS

When the sugars are almost melted and the mixture turns watery, place on stove.

Bring to boil on high heat, stirring constantly.

When it starts to boil, reduce heat.

Add ½ tsp turmeric powder, 1 ½ tsp black salt.

MELTED SUGAR IN CHUNDA added haldi and salt

Mix well.

bring to boil

Simmer on medium low heat, stirring often until the chutney thickens slightly and the syrup is of one-string consistency.

Do a test by pulling a drop of the syrup between your thumb and index finger. It should form a single string.

When it comes to that one-string consistency, the chunda/chutney is ready to be removed from heat; DO NOT COOK ANY MORE.

Cooking more may make the chutney too thick that it becomes unspreadable.

Remove from heat and add 1 tsp roasted cumin powder, 1 tsp red chili powder and ½ tsp garam masala powder while it is still hot; mix well to combine thoroughly. The heat of the chutney is enough to roast the chili powder.

added masala powders mango chunda

Let cool completely before enjoying with rotis, chapattis, Khakras, on crackers, in sandwiches or even with dosas or idlis!

mango chunda

Store in airtight bottles in the refrigerator for longer shelf life.

Enjoy!

SERVING SUGGESTIONS:

You can enjoy this mango chunda like you would any jam/preserves/marmalade. Indians love to tear up their rotis or parathas, scoop up some of this chutney and savor every bit of mango goodness!

I could not resist using them on some salt crackers with my evening tea, showered with some sev (deep fried chickpea batter noodles)!

Mango chunda or chutney

Feeling adventurous? Then enjoy this lip smacking Indian Mango Chunda like in your PBJs (peanut butter and jam sandwiches) too!

My husband and I have been doing just that ever since I made this and I am on my second batch of mango chutney/chunda!

It is so easy to make and comes together in about 15 to 20 minutes! So, what are you waiting for? Make some today before fresh, seasonal raw mangoes are gone!

This is going to be my contribution to this month’s bimonthly theme “Tango with Mango” in our gourmet Face Book group “Healthy Wellthy Cuisines” formed by a group of talented and fun food bloggers!HW logo

Mango was the choice of theme this time as suggested by fellow food blogger and friend Narmadha who too blogs at Nams Corner. Do check out her amazing collection of scrumptious and interesting recipes on her blog.

Do check out these mango delights my friends have shared for the theme; try them and have a "Tango with Mango" during mango season!

  • No-bake Mango Cream Oreo Tarts by Shalu
  • Aam Ras by Jayashree
  • Mango Salsa with Pickled Jalapenos by Sujata
  • Instant Mango Chunda by Poonam
  • Sri Lankan Raw Mango Curry by Preethi
  • Mango Mastani by Narmadha
  • Raw Mango Thokku by Ruchi

Now, let us cook up my version of a quick, delicious, lip smacking jar of Mango Chunda or Chutney shall we?

Print
Yum
Mango Chunda (Raw Mango Chutney)

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 2 cups

Mango Chunda (Raw Mango Chutney)

A lip smacking Indian raw mango chutney with sugar/jaggery and spices; a perfect condiment to enjoy with flat breads like rotis, theplas, parathas etc., in sandwiches or on crackers too.

Ingredients

  • 2 cups grated raw mango (peeled and grated)
  • 1 cup granulated sugar
  • 1 cup jaggery/unrefined cane sugar
  • 1 tsp red chili powder/cayenne powder/Kashmiri red chili powder
  • 1 tsp roasted cumin/jeera powder
  • 1/2 tsp garam masala (homemade or your favorite brand)
  • ½ tsp haldi/turmeric powder
  • 1 ½ tsp kala namak/pink salt

Instructions

  1. Wash peel and grate raw mangoes either using a box grater or a food processor for ease.
  2. Transfer it to a large deep saucepan and add the 2 sugars – white and jaggery.
  3. Mix well and set aside for 5 to 10 minutes.
  4. When the sugars are almost melted and the mixture turns watery, place on stove.
  5. Bring to boil on high heat, stirring constantly.
  6. When it starts to boil, reduce heat.
  7. Add ½ tsp turmeric powder, 1 ½ tsp black salt and mix well.
  8. Simmer on medium low heat, stirring often until the chutney thickens slightly and the syrup is of one-string consistency.
  9. Do a test by pulling a drop of the syrup between your thumb and index finger. It should form a single string.
  10. When it comes to that one-string consistency, the chunda/chutney is ready to be removed from heat; DO NOT COOK ANY MORE.
  11. Cooking more may make the chutney too thick that it becomes unspreadable.
  12. Remove from heat and add 1 tsp roasted cumin powder, 1 tsp red chili powder and ½ tsp garam masala powder while it is still hot; mix well to combine thoroughly. The heat of the chutney is enough to roast the chili powder.
  13. Let cool completely before enjoying with rotis, chapattis, Khakras, on crackers, in sandwiches or even with dosas or idlis!
  14. Store in airtight bottles in the refrigerator for longer shelf life.
  15. Enjoy!

Notes

Adjust the amount of chili powder according to personal taste; you can reduce or increase depending upon the spice level of the chili powder.

Do not let the chutney go beyond one-string consistency, or it will turn too thick.

You can add a combination of white sugar and jaggery or use only one of those!

The color of the chunda depends upon whether you are adding only sugar, only jaggery or a mixture of both as also the color of jaggery.

Store in the refrigerator; lasts for weeks!

Enjoy and Happy Cooking/Eating!

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Comments

  1. Bertrand

    January 29, 2022 at 3:05 pm

    In Mauritius we use 3/4 weight of sugar/jaggery and a 1/4 weight of the mangoes black currents raisins. We mix all and leave for thre juices to comme out before cooking as you do. Other spices alike except we do not use garam massage but crushed ginger and some garlic. Otherwise same spices. The black raisins give a good taste and great shiny dark colour...
    It is indeed a seasonal.must do home preserve. Thank you for your recipe. B

    Reply
    • curryandvanilla

      January 29, 2022 at 7:02 pm

      Thank you so much 🙂

      Your recipe sounds so similar to ours but with addition of raisins too which sounds wonderful to add to chunda!

      Will try using your substitutions next time for sure.

      Appreciate your stopping by to share your thoughts and so nice to know about other ways to make dishes which are popular in other countries and cuisines too 🙂

      Reply
  2. Preethicuisine

    July 12, 2020 at 8:06 am

    I love mango chundo. Your version looks so Delish and tempting. Serving it with salted crackers is a fabulous idea.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:18 pm

      Thanks so much dear <3 Yes, cracker and chunda combo was amazing!

      Reply
  3. Jayashree T.Rao

    July 11, 2020 at 7:36 am

    Loved this version of chunda, I want to taste that now! Sigh ! I must wait until next year for the raw mangoes.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:19 pm

      Thanks a ton dear <3 Do give this a try next year and I am sure you will love it!

      Reply
  4. Sujata Roy

    June 30, 2020 at 12:18 pm

    I love sweet mango pickle. And your chunda looks lipsmackingly delicious. I am literally drooling. Thanks for the well explained recipe. This sweet pickle reminds me my mom made sweet mango pickle. I would love to have it with every meal or as a spread.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:20 pm

      Yes, me too! I was enjoying it at every meal 🙂 Thanks so much dear!

      Reply
  5. NARMADHA

    June 30, 2020 at 11:23 am

    Sweet and spicy mango chutney looks so delicious and tempting. love the use of unrefined ingredients to make this chunda

    Reply
    • curryandvanilla

      October 07, 2020 at 1:20 pm

      Thanks so much dear <3

      Reply
  6. Ruchi

    June 30, 2020 at 8:50 am

    Love this sweet pickle with almost everythinv. Chhunda recipe recalls so many childhood memories. Love it. Thanks for detailed post

    Reply
    • curryandvanilla

      October 07, 2020 at 1:20 pm

      Thank you dear <3

      Reply
  7. Shalu

    June 29, 2020 at 6:02 pm

    This raw mango chunda is looking super inviting and delicious. Lovely share dear.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:20 pm

      Thanks so much dear Shalu 🙂

      Reply
  8. Poonam Bachhav

    June 28, 2020 at 3:23 pm

    I love how jaggery imparts an earthy flavor to the chunda. Serving chunda with salted crackers sounds interesting !

    Reply
    • curryandvanilla

      October 07, 2020 at 1:21 pm

      Thanks so much dear Poonam 🙂 Topped on crackers it tasted amazing with the riot of tastes and textures. Do give it a try the next time you have chunda.

      Reply

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