Sunday, March 3, 2013

Quick Raw Mango Chunda - Hot Sweet Sour Mango Pickle

Raw Mango Chunda is a hot sweet & sour tasting mango pickle. Popular with combination of Methi Thepla (Fenugreek Flat-bread) this pickle is known for its long persevering properties, store in air-tight container & you can enjoy this pickle year long. Broadly Chunda can be either sweet or savory but for this post I'll be sharing the savory/spicy version. 

Traditionally, raw mango chunda is made by keeping the pickle jar in sun till the sugar dissolves & the mango threads turn transparent. However, now a days we all need something that can be made quickly & effortlessly without compromising the taste. Inspired from Tarla Dalal's recipe I am sharing this Instant/Quick Raw mango Chunda recipe. This instant Chunda is very easy to make with just few ingredients that you would already have in your pantry or are readily available in market. Mix raw mango with sugar,salt turmeric, red chilli & cumin seed powder & that's it we have a pickle ready that will last almost a year provided you can resist keeping it that long. 

Thepla's & mango chunda are a staple in the northwestern state of India (Gujarat), but is soon gaining popularity across the world. This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips. 

Now to the recipe....

1 cup of grated raw mango (peel the skin & grate the pulp)
1 cup of sugar (or as required) 
1 tbsp of red chilli powder (or to taste)
1/2 tbsp of roasted cumin seeds powder
1/4 tsp salt (or to taste)
1/4 tsp turmeric powder

In a microwave safe bowl add the grated mango, turmeric powder & salt. Mix & allow it to sit for 15-30 mins. Then add tbsp of sugar at a time & mix till sugar is completely dissolved before adding the next tbsp. Continue stirring till the sugar is completely dissolved. 

Now microwave on high for 3 mins. Remove, stir & allow to cool completely. You should get a one thread like syrup consistency. The syrup will thicken over period of time. Once the mixture has cooled off add the roasted cumin seed & red chilli powder. Mix well. Store in air-tight clean container. 

The sourness of the raw mango varies so adjust the sugar accordingly. Mine were not that sour so 1 cup sugar was just perfect, if yours are too sour add more sugar

That's it, our Quick Raw Mango Chunda is ready, Serve it with Thepla's, Paratha or even use it as a spread for your bread/sandwich. Enjoy!!
Happy Cooking!!


  1. Wow my mouth waters seeing this mango dip. I love the hot and sweet combination, do you think reducing sugar to half will work good? So love to try this.

  2. Beautiful clicks! Love the pickle!

  3. Wow! Yummy pickle! Wonderful snaps!!

  4. My favourite used to be chunda and khakra.. reminds me of my childhood! Simple and nice recipe!

  5. yummy pickle ,too tempting!!mouthwatering clicks..

  6. wow..drooling here, love this sweet,sour n hot mango...great with all kind of rotis..

  7. Wat a colourful and delicious pickle, love to have with some rotis.

  8. You always are able to explain so well how to make your creations. This one sounds delightful, Shweta.

  9. Never tasted this before. Looks yummm..... Mouth watering

  10. Never tried this before! Looks delicious!

  11. Wow that should be a real tounge tickler, first time in here, loved your recipes, follwing you, do visit mine sometime

  12. gonna try this.....looks delicious. Thanks for sharing
    Home Made Recipes

  13. The thelpa and chunda look so delicious! Beautiful pictures!

  14. The chunda looks great. You are making me hungry with your pictures. I make mine in the microwave too. Can't wait for the mango season to make mine this year.

  15. WOW..!! Lovely space you've created out here....wish i knew of this earlier...hv bookmarked some already for my weekend trials...and must say excellent photography..;)..!!


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