Easy Aam ka Chunda Recipe – Gujrati Keri No Chundo

post modified on May 4


Written by Puja

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.

Aam ka chunda

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

Aam ka chunda

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 –

  1. Can be stored and consumed for a longer period
  2. Goes well with poori, paratha, stuffed paratha
  3. A great option, when you are not in the mood of making a side dish for paratha’s and poori

Looking for some more Mango Recipes?

Recipe of Mango Jam

Aam ki Launji

Aam ka Murabba

Jackfruit Jam Recipe

Amla Chunda

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Mango Chunda

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

Aam ka Chunda

Aam 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.
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Course: Side Dish
Cuisine: Indian
Keyword: Aam ka Chunda
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 450 grams
Calories: 5kcal
Author: Puja

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.
    aam ka chunda
  • Add turmeric powder, salt, and black salt. Give it a nice mix.
    aam ka chunda1
  • Now add sugar to it, mix well.
    aam ka chunda2
  • 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.
    aam ka chunda3
  • Once done, switch off the flame, and let it come to the room temperature.
  • Now add chili powder and cumin powder. Mix well.
    aam ka chunda4
  • Aam Chundi is ready to serve.
    aam ka chunda5

Nutrition

Nutrition Facts
Aam ka Chunda
Amount Per Serving
Calories 5 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 2mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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.

You Might Also Want to Try:

Aam ka Kuchha

Aam ka kuchha or Aam ka Kucha is an instant grated mango pickle that’s spicy and aromatic. Made without cooking or heating the oil, this instant mango achar comes together in minutes and stays good for months if refrigerated.
Check out this recipe
Aam ka Kuchha

Mango Pickle Achar

This mango pickle achar is more than just a recipe — it’s a piece of my heart. I made it with my mom during her recent visit, and every bite reminds me of the love, laughter, and stories we shared in the kitchen that day.
Check out this recipe
mango pickle achar

Aam ka Achaar Recipe

Aam Ka Achaar Recipe is a tangy and spicy recipe made from raw mangoes that adds an extra taste to the meal. Aam ka Achaar is served as a side dish along with food in most Indian households.
Check out this recipe
aam ka achaar recipe

Kadumanga Achar

Kadumanga Achar Recipe is an Instant Mango Pickle Recipe from South India that is quick to make and tastes great with rice and curry.
Check out this recipe
Kadumanga achar

Kannimanga Achar Recipe

Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala. This recipe is very simple to make and can be stored for longer time.
Check out this recipe
kannimanga achar

Compilations of my Mango Recipes:

Here’s a quick compilation of the various mango recipes on my blog.

  1. 30 Mango Recipes – (Raw and Ripe Mango Recipes)
  2. 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
  3. 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes

If you liked this Gujarati Mango Pickle and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites. 

Happy Cooking!!! 

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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Read More Articles:

Aam ka Achaar Recipe - How to Make Easy Mango Pickle Recipe at Home

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