Aam Chunda, also known as Kairi Chunda or Mango Chunda is a simple, homemade sweet, spicy & tangy form of pickle that pairs up with any meal.
Made from raw green mangoes that are grated and cooked with sugar and a few spices.
This is a vegan, beginner-friendly, no onion, no garlic (satvik) and gluten-free condiment.
About Aam Chunda (Kairi Chunda)
Traditionally, aam chunda is made by finely grating the raw green mangoes & mixing them with sugar along with spices like red chilli powder and roasted cumin seeds. Sometimes, instead of sugar, jaggery is used.
This mixture is then transferd to a container and left under the hot sunlight for several days. The heat from sun softens the grated raw mango while the sugar also dissolves. The mixture is stirred every day until it thickens into a golden, spicy & tangy chutney. ย Once chunda gets ready, it is transferred to a sterile jar.
But for those who are like me and donโt want to wait for so many days, thereโs a quick way to make this delicious Aam Chunda on the stovetop. An Instant Aam Chunda!
This quick version of chunda lets you enjoy fresh Aam Chunda right away. All we have to do is cook all the ingredients on a low heat till sugar melts, the raw mango softens, the spices get infused, and the chunda starts to give a nice golden glaze.
What Makes Aam Chunda So Special?
The magic of Aam Chunda lies in its balanced flavours. Unlike Aam ka Muramba, which is a sweeter version of this chunda made with cardamon, saffron, this spicy Aam chunda brings that zingy kick from the tanginess of the raw mango and flavours from the earthy spices of red chilli powder and cumin powder.
Aam Chunda pairs with almost anything. I personally love to have it with my meals and also sometimes with parathas and theplas. ย ย
At home, during mango season, we make a variety of dishes from raw mangoes and the ripe ones. Some include, Tangy Raw Mango & Coconut Chutney, Aam Panna (Kairi Panha), a perfect summer cooler with hint of cardamon and saffron, Mango Mastani ( A thick milkshake), Mango Lassi and many more.
So, if you love mangoes and love sweet, spicy and tangy food, this aam ka chunda is a must try!
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
Is Aam Chunda same as Muramba?
No, though both are made with raw mangoes and sugar, Chunda is a spicy version where red chilli powder & cumin powder dis used while in Muramba, cardamon and saffron are used. Muramba is not spicy like chunda.
Can I make Aam Chunda without sunlight?
Yes, the instant version of making Aam Chunda is by cooking the mango, sugar and spices on the stovetop. Itโs quicker & tastes just as good as the one that is made traditionally.
How long does it take to make the traditional Aam Chunda?
For the traditional procedure, it usually takes up to 5-8 days, depending on the heat and exposure to sunlight.
Is Aam Chunda healthy?
This is a condiment mostly made of sugar & raw mango, hence it should be enjoyed in moderation.
Is this Aam Chunda vegan & gluten-free?
Yes, Aam Chunda is completely vegan & gluten-free.
Why does my Aam Chunda become too thick?
This happens if you have added too much sugar or overcooked the mixture. Warm the chunda slightly and add a few spoons of warm water while warming.
Variations
Using Jaggery โ Instead of sugar, opt for jaggery (gul), which helps in giving this Aam Chunda a deep reddish brown colour along with its earthy flavour.
Add Amla (Indian Gooseberry) โ You may also add some chopped amla along with raw mangoes for that extra zing of tanginess and unique flavour.
Serving Suggestions
Aam Chunda pairs best with theplas, paratha, puri and chapati.
It also pairs best with dal rice or kadi khichdi.
Storage Options
Store Aam Chunda in a clean, dry glass jar. Keep it in a cool, dry place.
You can refrigerate it to extend its shelf life. If you have made it using the traditional method, Aam Chunda stays good for about 6 months to a year.
If you have cooked on the stovetop, it stays good for up to 2 months in the refrigerator. Always make sure to use a dry spoon to take it out to avoid spoilage.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Mango Recipes
Aam Panna (Raw Mango Juice), Mango Mastani (Mango Milkshake), Raw Mango Chutney, Mango Lassi
How to make Aam Chunda (Kairi Chunda)
Note:
Instead of using sugar, you may also use jaggery instead.
Looking for more delicious vegan recipes? Donโt forget to check out My Vegan eBook โ packed with simple, flavorful dishes to make your vegan journey effortless and delicious!
Joinย โEasy Indian Vegetarian & Vegan Recipesโย on Facebook & be a part of our community.
If you like recipes like these, letโs connect onย YouTube,ย Instagramย &ย Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out myย Lifestyle Blogย eralivine.comย if interested.
Recipe Card
Instant Aam Chunda Recipe | Easy Mango Chunda | Sweet Mango Pickle
Ingredientsย ย
- 2 Raw Mangoes (Kairi)
- 1.5 cups Sugar
- 1 teasponn Red Chilli Powder
- 1 tablespoon Kashmiri Red Chilli Powder (For Colour)
- 1 teaspoon Cumin Powder
- Salt to taste
Instructionsย
- Rinse the raw mangoes and pat them dry.Peel off the skin and grate them.I ended up with 1.5 cups of grated raw mango.
- Transfer the grated mango into a saucepan.
- Add 1.5 cups of sugar. Ideally, the quantity of sugar should be equal to the grated mango. But if the mangoes are too sour, feel free to adjust the sugar to your taste.
- Mix the mango and sugar well, then let it rest for 30 minutes.
- During this time, the sugar will begin to melt and the mixture will look a bit watery, thatโs completely normal. Add salt to taste.
- Now turn on the stove and start cooking the mixture on low heat.
- Keep stirring now and then to prevent the sugar from sticking to the bottom of the pan.
- After about 5โ7 minutes, add red chilli powder for some heat, Kashmiri red chilli powder for a bright colour, and roasted cumin powder for extra flavour.
- Continue cooking until you see bubbles forming and the mixture begins to thicken. Stir occasionally.
- After around 10 minutes of cooking, take a little syrup on a plate and let it cool slightly.Press the syrup between your fingers โ if it forms a thin thread when stretched, itโs ready. Turn off the heat.
- Avoid overcooking, as it can make the chunda sticky and hard.
- Aam chunda should look glossy, have a jam-like consistency, and still keep a slight crunch from the mango.
- Let it cool down completely. Once cooled, transfer it to a clean, dry glass jar.
- Enjoy this sweet and tangy aam chunda with thepla, chapati, or as a side with your everyday meals.
