10-Min Instant Gujarati Mango Chunda Recipe 🥭 #shorts
Instant Gujarati Mango Chunda (Chundo)
Sweet-spicy-tangy raw mango preserve — ready in 10 minutes
Gujarati mango chunda — grated raw mango cooked with sugar, turmeric, salt, and Kashmiri chilli into a bright, jammy preserve. Pairs with thepla, paratha, or poori during summer and Diwali platters.
Ingredients
Main
- 2 cups grated raw mango (kaccha aam)
- 1¾ cups sugar
- ¼ tsp turmeric powder
- 1 tsp salt
- 1 tsp Kashmiri red chilli powder
- ½ tsp roasted cumin powder
Instructions
- Cook. Combine all ingredients in a pan. Cook on medium heat, stirring, until sugar dissolves and the mixture thickens to a spreadable preserve.
- Store. Cool completely and store in a clean jar. Refrigerate for longer shelf life.
Pro tip: Use firm raw mangoes and cook until the mix turns glossy — that's when the sweet, sour, and spice balance sets.
The Story Behind This Dish
Chundo is a Gujarati pantry treasure — sun-dried versions take days, but this quick stovetop style brings the same khatta-meetha magic to festive thalis and tea-time snacks.
Devi's Delish · devisdelish.com