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!

mango chundo in a clear jar on the table.

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

a small jar of instant keri no chundo placed on a wooden board.

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.

ingredients for chundo pickle raw rajapuri mango, sugar and spices in small bowls.

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.

raw grated mango in a big steel plate on the table. — Peel and grate mango

a female hand is squeezing out water from the raw grated mango. — Squeeze out water

grated mango on a white plate. — Excess moisture removed

in a hot oil hing and dried red chilli added to the pan on stovetop. — Temper dried red chilli and hing in hot oil

grated raw mango and sugar added to the hot oil in a pan. — Add the grated mango and sugar

sugar and mango cooking in a pan. — Cook until you get a 2 string consistency

red chilli powder and whole cumin seeds added to the cooked grated mango. — Switch off heat and add red chilli powder and crushed cumin seeds

cooked chundo in a frying pan cooling. — Mix well and allow to cool

a jar filled with keri no chundo on a table next to it's lid.

Instant Pot Keri No Chundo

oil, red chilli in the Instant pot — Heat oil and add dried red chilli and hing

grated mango added in the hot oil — Heat oil and add dried red chilli and hing

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.

mango chunda recipe bottle placed next to another pickle jar on a shelf.

Other pickle recipes

Instant Carrot Green Chilli Pickle

Gajar Marcha Athanu

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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