Raw Mango Meethi Chutney/Chhunda

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Raw Mango Meethi Chutney/Chhunda


This is a very healthy and delicious sweet and sour condiment which goes very well with roti, pooris, paranthas, theplas or even sancks. It stays well for a year when kept in dry and cool conditions. This is my grandmother's heirloom recipe which I am sharing today.

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 4
  • 1 kgs medium sized juicy raw mangoes

  • 1 nos black cardamom, crushed coarsely

  • 750 gms sugar , quantity adjusted to taste depending on sweetness of mangoes

  • 1/2 tsp kali mirch powder

  • 1/2 tsp black salt

  • 1 inch ginger, grated

  • 1/2 tsp red chilli powder

  • 1 tsp garam masala powder

  • 2 pinch hing

  • 1 tsp salt or to taste


  • Wash, peel and grate the mangoes, remove the seed.
  • Take a clean and dry ceramic container ( amritbaan) or a simple steel container, add grated mangoes, ginger, sugar and salt and mix very well.
  • Keep this in the sunshine for 5 -6 days covered with a muslin cloth, keep stirring or mixing upside down once a day with a dry spoon.
  • At the end of the day bring the container inside .
  • Gradually a 2 string sugar syrup (chashni) is built due to heat from sunlight and the mango strands become translucent.
  • Check the softness of mango strands or the lachha.
  • When it has softened add red chilli powder, garam masala powder, black salt, cardamom, kali mirch and hing powder and stir well.
  • The next day, when all spices have blended thoroughly, the pickle is ready to relish.
  • Enjoy the delicious sweet and sour pickle with paranthas, pakodas or just like that as per the choice.
  • Raw Mango Meethi chutney pickle stays good for a year.