Keri No Chundo is a classic Gujarati sweet and sour mango pickle. It's prepared with raw mango, specifically rajapuri mango, sugar and basic spices. Our sweet, spicy and tangy instant chunda can be made in 20 minutes on the stovetop or Instant Pot.
There are 2 ways of making chundo - the traditional sun drenched way and the instant version. I have included both methods along with an Instant Pot method. Now you've got no excuses, you have to give this one a go!

Note – this recipe was first published in May 2016. This post has since been updated with helpful content and new images. The recipe remains the same.
An Authentic Gujarati recipe for Chundo
Keri No Chundo is a traditional Gujarati recipe, sometimes called aam ka chunda. You'll find it in most Gujarati thali during the Indian mango season, adding sweet, sour, and spiciness to the meals.
It's a bit like aam ka murabba (keri no murabbo) but chundo does not use cardamom or saffron. It is made with rajapuri mango which can be found during the mango season. They have a greenish pulp and are less tart than other green mangoes.
My Mum often prepares chundo for holidays and long journeys and packs some methi thepla to go with. Well worth the sacrifice of an extra outfit.
Hayley x

Ingredients for Mango Chunda
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
1. Raw mango - Raja Puri mangoes are specially used for making Indian pickles. Use raja puri raw mango if possible, if you can not find, any raw variety will work.
Raja Puri mangoes are less sour/tangy making them useful for sweet pickles. They also hold up their shape better whilst cooking.
2. Sugar - regular sugar works fine. If you wish you can add brown sugar too.
3. Red Chili Powder and dried red chilli
4. Cumin seeds - these need to be lightly crushed to release extra flavour.
5. Oil (optional)
6. Hing (asafoetida) optional
If you're making chundo under the sun, you will only need the first 4 ingredients.

Sun-ripened Mango Chunda
My Grandma in India always made chundo the traditional way under the heat of the sun. The chundo ripens in the heat and usually takes 8-10 days to prepare.
If you're reading this from somewhere hot, you may want to give the Grandma approved a try!
It's also known as Tadka Chaya No Chundo in Gujarati.
- First add salt to the grated mango and leave it for 5-10 minutes then squeeze out all the water.
- 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.
- Keep the pan facing the scorching sun (keep some turmeric powder around the pan, so ants don't crawl to the pan).
- Every day bring the pan in the evening in the house and give it a good stir and cover it with the cloth again.
- 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.
- Keep this mixture in the sunny weather, it will be ready in another 2-3 days.
How to make Instant Chundo
The UK friendly stove top version...
Just grate raw unripe mangoes, add sugar, mix and cook on the stove. Keep cooking until you achieve a 2 thread consistency syrup, then add spices and voilà!
Similar to the techniques for making aam ki launji too.









Instant Pot Keri No Chundo









Storage
Once it is totally cooled, store keri no chundo in a clean, sterilized glass jar. You can keep it out on the kitchen counter or a cool place atleast for 2 weeks.
Or, you can store in the fridge for a month.

Other pickle recipes
Instant Carrot Green Chilli Pickle
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Keri no Chundo (Chunda)
Equipment
- 1 Frying pan or big pot or instant pot
- 1 grater
Ingredients
- 500 grams Mango* Raw - grated
- 500-600 grams Sugar** white or brown
- 1 tablespoon Oil
- 1 Red chilli dried
- Pinch Hing
- 1-2 tablespoon Chilli Powder Red (Kashmiri)
- 2 tablespoon Cumin seeds crushed lightly
- 25 grams Salt
Instructions
Instant Pot Method
- Select Saute option, heat oil in the inner pot of Instant Pot. Add dry red chilli and hing.
- Now add grated mango (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.)
- Stir for a minute, CANCEL the saute mode.
- Add sugar and keep stirring until sugar dissolves. (it will take less than 2 minutes)
- Deglaze the pot, make sure nothing is sticking on base of the inner pot.
- Secure the lid and position the valve on sealing MODE.
- Pressure cook LOW for 5 minutes.
- Let naturally release the pressure. (15-20 minutes)
- Remove the lid, stir the mixture and let it cool completely.
- Add cumin seeds and red chilli powder, combine well.
- The mixture will go thicker upon cooling.
- Store in a jar.
Stovetop Method
- Add salt to grated mango and leave it for five minutes.500 grams Mango*, 25 grams Salt
- Squeeze out all the water from it.
- In a non-corrosive or stainless steel pan heat oil, add dry red chilli and hing,1 tablespoon Oil, 1 Red chilli, Pinch Hing
- Add grated mango and sugar and mix well.500-600 grams Sugar**
- On medium heat keep cooking and stirring until the sugar dissolves.
- Continuously cooking till you get 2 thread sugar syrup.
- Switch off the heat, add red chilli powder and cumin seeds.1-2 tablespoon Chilli Powder, 2 tablespoon Cumin seeds
- Mix well and let it cool completely to room temperature.
- Once cool store in a sterile jar.
Video
Notes
** 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.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Anonymous says
Love your jars and the chundo
Indfused says
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!
Padmajha says
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!
code2cook says
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.
cookingwithsapana says
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
jayashree says
I do need to try this one, love chundo, but never tried making it.
Sasmita says
This instant pickle looks so so tounge tickling 😋😋
Vidya Narayan says
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.
Priya Suresh says
Oh gal, this chundo is seriously highly irresistible, cant take my eyes from that fabulous looking chundo. My mouth is just watering here.
mildly indian says
My mom used to make this the traditional long way. she will love this instant version.
Geetanjali says
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!
Unknown says
Chundo is a favourite in our house..I lice the instant version of it..Will definitely give it a try 🙂
Uma Srinivas says
Pickles are always drool worthy:) sweet and spicy combo is my favorite! I will look out for raw mangoes!
Archana says
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.