Mango Chunda

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Mango Chunda


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 10
  • 500 gms/ 2 cups peeled and grated rajapuri mangoes

  • 3 cups sugar/gud

  • 1/2 tsp haldi powder

  • 1 tsp salt

  • 2 tsp chilli powder

  • 1 tsp roasted jeera powder

  • 4-5 cloves

  • 3 stick cinneman stick


  • Combine the mangoes, sugar, haldi powder and salt in pan mix well and rest for 6-8 hours.
  • Then transfer the mixture in a glass jar and close the lid.
  • Keep chunda in sun for 6-8 days keep shaking a jar twice daily.
  • And bring inside jar in the evening and keep back in the sun in the morning.
  • When the chunda is ready add the cloves, cinneman stick, chilli powder and cumin powder and mix well.
  • Store in an airtight container and store in a dry cool place for 1 year.
  • Chunda is a side condiment with a gujarati meal.
  • And also serve with methi thepla, pooris, dhebra or rotis.
  • Method 2:- Rinse and wipe dry the mangoes then peel them.
  • Grate the mangoes and in a pan take mangoes along with sugar/powdered jaggery salt and haldi powder and mix well.
  • And cook on a slow flame for 2 minutes while stirring occasionaly.
  • Till the sugar melts completely and once the mixture starts bubbling mix it well.
  • Cook on a slow flame for 7-8 minutes while stirring continuously.
  • Till 1 string consistency switch off the flame.
  • Transfer it to a deep bowl and allow it to cool completely.
  • Once coolex add the cloves, cinneman stick, chilli powder and cumin seeds powder and mix well.
  • Store in an airtighr container for 1 year.