Instant Keri No Chundo - Gujarati Style Sweet and Spicy Mango Pickle Stove Top Method

Instant Keri No Chundo, is a Gujarati style mango relish that is prepared with particular raw mango called Rajapuri Mango, sugar and basic spices.  It's so sweet, spicy and tangy, it has all the flavours which your taste buds crave, prepared with a handful of kitchen cupboard ingredients, comes together in 4o minutes on the stovetop. 

Have you tried this irresistible pickle with Gujarati Masala Bhakhri yet?    

Keri No Chundo, non-Gujarati people call it 'Aam Ka Chunda' or 'Gujarati Chunda' incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and Thali.

Chundo translates Mashed and in Gujarati lingo, we pronounce Chundo NOT Chunda.

My grandma in India always made Chundo in the heat of the sun, traditional and authentic way where Chundo ripens in the heat of the sun and can take up to 8-10 days to prepare.

Traditional Keri No Chundo Recipe

If you want to learn to make Indian Pickles, I would prefer you to make this simplest amongst all the others.

This recipe does not require many skills, just follow some measurement and leave the rest to the scorching sun, yep without that you can not succeed in making traditional chundo.

❶ First add salt to the grated mango and leave it for 5-10 minutes then squeeze out all the water.

❷ Place the grated mango in a stainless steel pan, add sugar (traditional chundo made with sugar only) mix well and cover the pan with a clean white muslin cloth, tie the cloth with the string.

➌ Keep the pan facing the scorching sun ( keep some turmeric powder around the pan, so ants don't crawl to the pan.

❹ Every day bring the pan in the evening in the house and give it a good stir and cover it with the cloth again.

❺ After 4-5 days you'll see sugar syrup in the pan, add chilli powder and cumin seeds and hing and cover the pan again.

❻ Keep this mixture in the sunny weather, it will be ready in another 2-3 days.

So, what happens when the sun always plays hide and seek, simply ditch this method and run to the superstore and buy a bottle of Chundo, with six month's expiry date which is no way near look wise or taste-wise as homemade.

Not really, actually, Aam Chundo can be made even though it's raining cats and dogs outside.

Just grate raw unripe mangoes, add sugar, mix it and put it on the stove, check for 2 thread syrup, add spices and voilà will have delicious and wonderful instant Keri No Chundo in no time, just like you make regular Aam Ki Launji 

Keri No Chundo is a great accompaniment to so many things, and this Chundo transforms an ordinary meal into something special.

Also, Gujju goes crazy when you serve with Poori, Methi Dhebra or Plain Gujarati Thepla.

This gorgeous and sensational Keri No Chundo can become a delightful gift for the ardent pickle lover or many senior citizens who are living on their own and unable to make it.

Chundo Recipe with Jaggery 

Jaggery is known as Gud or Gor, although traditional Gujarati chundo is made with only granulated sugar, many prefer using jaggery.

Just keep in mind that the if you use jaggery, it will lend darker colour to the chundo and alter the taste too.

Use the same amount of gor instead of sugar, you may use brown sugar too.

Zero Oil Instant Mango Chundo

Don't want to use oil in this recipe? No worries, the good news is that you can make this relish without any oil and still taste so delicious.

Just skip the vaghar or tempering (step 3 in a recipe card below) and follow the same method.

Tip- In the traditional Gujarati chundo recipe turmeric powder is never added.

Ingredients for Mango Chunda

1. Raw mango - Use raja puri raw mango if possible, if not any variety will work. 

2. Sugar - regular sugar works fine. If you wish you can add brown sugar too. 

3. Red Chilli Powder and dried red chilli

4. Cumin seeds

5. Oil (optional)

6. Hing (asafoetida) 

How to make Aam Chunda recipe

1. Wash the mangoes, dry with a cloth, peel and grate them. Add salt and leave it for 5 minutes. Squeeze out all the water from it.

2. In a pan heat oil, add thing and dry red chilli.

3. Once crackle add grated mango and mix.

4. Add sugar and mix.

5. Let the sugar dissolve on medium heat, simmer till you get two thread sugar syrup.

6. Turn off the heat and add crushed cumin seeds.

7. Now add red chilli powder.

8. Mix well, allow it to cool.

9. Store in a sterilised glass jar.

Keri No Chundo, Aam Ka Chunda, Gujarati Chunda, Instant Keri No Chundo
Dip, side dish
Yield: 2 medium jars



Keri No Chundo, incredibly delicious Gujarati style pickle can be found in most of the Gujarati Kitchens and thali. It's so sweet, spicy and a little sour, it has all the flavours which your taste buds crave for.
prep time: 15 Mcook time: 25 Mtotal time: 40 M


  • 500 g Grated raw mango*
  • 500-600 g Sugar**
  • 1 tbsp. Oil
  • 1 Dried red chilli
  • Pinch Hing
  • 1-2 tbsp. Red Chilli Powder
  • 2 tbsp. Cumin seeds crushed lightly
  • 25 g Salt



  1. Add salt to grated mango and leave it for five minutes.
  2. Squeeze out all the water from it.
  3. In a non-corrosive or stainless steel pan heat oil, add dry red chilli and hing,
  4. Add grated mango and sugar and mix well.
  5. On medium heat keep cooking and stirring until the sugar dissolves.
  6. Continuously cooking till you get 2 thread sugar syrup.
  7. Switch off the heat, add red chilli powder and cumin seeds.
  8. Mix well and let it cool completely.
  9. Once cool store in a sterile jar.
  10. Enjoy!


* Although for the Chundo recipe rajapuri mangoes are best, but if not available any raw firm mangoes will work fine.
** Instead of sugar if you want to use jaggery, go for it make sure you grate it before adding it. Or you can go with half sugar and half jaggery.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. This sounds like something I can try too! (And I am a terrible cook by the way :D) Thanks for sharing :)

  2. Very nicely explained...bookmarking it

  3. I love shredded pickle ... On gas top it's really easy and quick. Beautiful pics ...

  4. My favourite pickle always your recipe sounds so perfect and the clicks are so tempting.

    1. Thank you Soma :)Glad you like my recipes.

  5. Lip smacking. My mom makes something similar to this but using Jaggery instead of sugar. Loved your version.. super quick and yummy !

    1. Thanks Priya! Yes and I think recipe with Jaggery called Methambo? Sometimes my Mum used to make that too :)

  6. Delicious pickle.. I have lots of raw mango in this season. Will try this out..

  7. Delicious. I want to know if the jar in the pic is all the chundo you made? Or there was more.

  8. That looks so mouthwateringly delicious Jagruthi. Anything with mango is welcome in my home and this sweet, spicy and sour chutney will be LOVED for sure.

  9. Love this Gujarati gift to the pickle world; the sweet, sour and spicy combo is awesome with any dish! Fabulous clicks, makes you want to pick the jar from the screen!

  10. Such a delicious looking pickle. Even my mom prepares various types of pickle as soon as raw mangoes are in the market and yes, she prepares by instinct. No notebooks, no weighing scales. Just pure magic of hand.

  11. Looks so yummy , we make similar pickle but with Jaggery . I will try your version soon as I find green mangoes here . I always love this pickle with Pulav or Khichdi. Your photography is superb

    1. Thanks Swati! I love spicy pickles with khichdi and sweeter ones with paratha and poori :)

  12. Instant Keri No Chundo, is an awesome recipe, I have tired this instant chundo by last summer, planning to prepare for this summer too.. your post is really wonderful, and in our childhood too me and my cousins will voluntarily involve with grandma to make mango recipes. since mango season comes in summer vacation we have a fun filled vacation in grandmas house.. Your post reminds me all my childhood memories.. .

  13. Literally salivating! I'm not a gujju, but this is my favorite pickle ever, I always have some stocked up :) Yours, I could just grab off the screen now :D

  14. Whenever my mum used to put the mango sugar out in the sun, my brother and I would wait for her to take her daily nap. We'd slowly untie the string, lift the cloth and eat the mixture. Of course she would wonder why the mixture looks less! I prefer using the instant method of making chundo. I love this pickle the best. Beautiful photos.

    1. Thanks Mayuri! We were the same :) I guess we did not have fancy chocolates and cakes in our time!

  15. I'm literally drooling in front of my this raw mango?tempting me to try

    1. Hahaha Lathiya! yes, it is raw mango :)

  16. I enjoyed rreading about your mum. She sounds just like mine. Never needed recipe books or weighing scales. In fact Amma could eat just a piece of something n name ingredients n tell me how to make it. Miss her.
    Chundo looks yum. Now that you have mentioned must start making it.

  17. Pickles are always drool worthy:) sweet and spicy combo is my favorite! I will look out for raw mangoes!

  18. Chundo is a favourite in our house..I lice the instant version of it..Will definitely give it a try :)

  19. I am a big fan of pickle. Specially mango pickle. Never tried this version. I am surely going to try this :) Thanks for the share!

  20. My mom used to make this the traditional long way. she will love this instant version.

  21. Oh gal, this chundo is seriously highly irresistible, cant take my eyes from that fabulous looking chundo. My mouth is just watering here.

  22. Rajapuri Mangoes are the perfect mangoes for this pickle. I simply loved it the moment I saw it on FB some days ago and pickles being my major weakness and love both, cannot resist! Best pickles comes without measurements or weighing scales. Eyeballing the ingredients, loads of love and care makes the best pickles. Your mum and mine absolutely did the same and that is the reason we both turned out amazing cooks. Loved the recipe and hopefully I make it this year especially for husband who loves it along with Methi theplas.

  23. This instant pickle looks so so tounge tickling 😋😋

  24. I do need to try this one, love chundo, but never tried making it.

  25. I love chundo and was always getting a jar full from a Gujju friend back in the States. And no I have the recipe, thanks

  26. I love this chundo with paratha or poori. This exactly look like the one my naniji used to make for us. Such a bringh color, mouth watering just by looking at it. I loved your mini berni.

  27. Yes,mom never measure ingredients and the dishes turn out awesome! Nice post Jagruti. More than the method, I was drooling over these gorgeous clicks!

  28. Jagruti,
    I absolutely love chundo and am so happy to have this authentic recipe. Your description of summers in India is so vivid. Enjoyed reading the post!

  29. Love your jars and the chundo


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