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Aam ka chunda is a spicy, sweet, and sour mango pickle made with green raw mangoes in Gujarati style. This instant pickle goes great with summer Indian cuisine. (Step-by-Step-Recipe-Video)
If you love mangoes, you might also want to try some of the best Mango Recipes on the Blog – Aam ki Launji, Aam ka achar, Kadumanga, Kannimanga.
About Aam ka Chunda Recipe:
Aam ka chunda, or Keri No Chundo, is a popular Gujarati complement (pickle). It has a sweet, tangy, and spicy flavor combination that brings spice to any ordinary meal.
Traditionally Aam Chunda is made by keeping the mango-sugar mixture in a glass jar in the sun. This mixture is cooked by the strong sun of the hot Indian summers. The Aam ka chunda would be ready in a few days.
This recipe is a cooktop version, just like the murabba.
Gujarati households serve chunda as a side dish with their daily meals. It’s delicious with puris, theplas, phulkas, and even tawa paratha.
When I was making Aam ka Murabba, I made Mango chunda. Although the procedure is the same, the addition of a few spice powders to this mango preserve changes the taste.
I have shared the Aam ka Murabba recipe, you can check it out here.
Serving Suggestion:
Aam ka Chunda, also known as keri no chundo or mango chunda, adds a perfect balance of sweet and tangy to any meal. Here’s how you can enjoy it:
Serve it with theplas or puris for a traditional Gujarati combo
Add a spoonful to dal-chawal or khichdi for a sweet twist
Spread it on toast or paratha—kids love it!
Pack it for travel with roti and sukha sabzi—it doesn’t spoil easily
Use it as a side in any Gujarati thali or festive meal
Just a spoonful of this sweet mango pickle can brighten up even the simplest dishes.
Storage Suggestion:
Proper storage is key to keeping your aam ka chunda fresh and flavorful for months:
Always store in a clean, dry glass jar with a tight-fitting lid
Keep it in a cool, dry place—away from moisture and sunlight
Use a dry spoon every time to avoid spoilage
At room temperature, it stays good for 6–8 months
For longer shelf life (up to a year), you can refrigerate it once opened
If stored right, this Gujarati mango pickle just gets tastier over time!
Pro Tips:
Use firm, raw, and sour mangoes—they give the best texture and taste
Grate the mangoes evenly for a smooth consistency
Make sure the sugar melts completely and reaches a sticky one-thread syrup stage
For extra flavor, add a pinch of cardamom powder or roasted cumin
Let the chunda cool fully before transferring to jars
If you see sugar crystals forming later, just warm the chunda gently to dissolve them
Why you should Make Aam ka Chunda?
We should definitely make this recipe now that mangoes are available. Here are some of the reasons why I recommend making this –
- Can be stored and consumed for a longer period
- Goes well with poori, paratha, stuffed paratha
- A great option, when you are not in the mood of making a side dish for paratha’s and poori
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Basic Ingredients Used to Make this Sweet Mango Pickle:
Raw Green Mango: Pick ones that are dark green in color and firm to the touch and also pick the tangy mangoes, not the partially ripened ones.
Sugar: This pickle is sweetened with sugar. If you want you can use jaggery instead, or you can use a mix of both.
Other Ingredients: In addition to the above you’ll also need standard white salt, black salt, turmeric powder, Kashmiri red chili powder, and roasted cumin powder. You can adjust the amount of spices as per your taste.
Aam ka Chunda
Equipment
Ingredients
- 1/2 Kg Mango
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Salt
- 1/2 tsp Black Salt
- 1/2 kg Sugar
- 1/2 tsp Roasted Cumin Powder
- 1/2 tbsp Kashmiri Lal Mirch Powder
Instructions
- Firstly peel, wash and grate raw mango.
- Add turmeric powder, salt, and black salt. Give it a nice mix.
- Now add sugar to it, mix well.
- Set this mixture aside for 15 minutes or until the sugar get's dissolved.
- Now cook on low flame till you get one tar chasni, keep stirring occasionally.
- Once done, switch off the flame, and let it come to the room temperature.
- Now add chili powder and cumin powder. Mix well.
- Aam Chundi is ready to serve.
Nutrition
Frequently Asked Question About this Recipe:
Is there any difference between aam ka chunda and keri no chundo?
No, they are the same! Aam ka chunda is the Hindi name, while keri no chundo is the Gujarati name. Both refer to a sweet mango pickle made with raw mango and sugar.
Can I make aam ka chunda without cooking?
Yes! Traditionally, mango chunda was made by sun-maturing the mango and sugar mix over 8–10 days. However, you can also make a quick version by gently cooking it on low heat until the sugar melts and forms a syrup.
How long can I store sweet mango pickle like chunda?
If stored properly in a clean, dry jar, aam ka chunda can last up to a year. Just make sure no moisture enters the jar, and always use a dry spoon.
What should I do if sugar crystals form in my chunda?
If sugar crystals form, don’t worry! Just warm the chunda slightly on low heat. Stir until the crystals dissolve, then cool and store it again.
Can I reduce the sugar in this recipe?
You can reduce it slightly, but sugar also acts as a preservative. Reducing it too much might affect shelf life and taste.
My Recommended Product:
If you make achar or preserves often—like this aam ka chunda—I highly recommend using a ceramic airtight bharani for storage.
It keeps the chunda fresh for months, protects it from moisture, and adds a traditional touch to your kitchen. Plus, it’s easy to clean and doesn’t absorb smell or stains like plastic.
I use this airtight bharani at home and it works beautifully.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- Hand Painted Studio Pottery Blue Airtight Ceramic Jar with Wooden Lid is hand crafted and hand painted by skilled artisans in Indian rural regions. The design and shade make it a eye catching dining accessory for your home.
- Color - Blue | Material -Ceramic| Care Instructions - Microwave and Dishwasher Safe ( without wooden lids)
- Set Contents - 1 Ceramic jar | Capacity - 1000 ML; Suitable for Pickles, chutneys, Cookies, Dry fruits etc.
- Multipurpose in use, these ceramic jars are an excellent replacement for plastic jars as they are Non toxic and Lead free. This set is made of premium ceramic and is not a Bone China product.
- Kindly refer to the image for dimensions and capacity. Please note that the capacity in ML and Grams differs. The color, size and shape may slightly vary from the image due to screen resolutions and each piece being hand made.
You Might Also Want to Try:
Aam ka Kuchha
Mango Pickle Achar
Aam ka Achaar Recipe
Kadumanga Achar
Kannimanga Achar Recipe
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
- 14 Summer Drinks Recipes to Beat the Heat – Summer Drinks
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Happy Cooking!!!