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A classic Gujarati sweet and tangy raw mango pickle, cooked to a perfect jam-like consistency. This instant stovetop version captures the traditional sun-dried flavor in under an hour and is a perfect side for theplas, rotis, or parathas.
Prepare the Mangoes
Macerate the Mango
Cook the Chundo
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A classic Gujarati sweet and tangy raw mango pickle, cooked to a perfect jam-like consistency. This instant stovetop version captures the traditional sun-dried flavor in under an hour and is a perfect side for theplas, rotis, or parathas.
This gujarati recipe takes 50 minutes to prepare and yields 32 servings. At 70.93 calories per serving with 0.17g of protein, it's a beginner-friendly recipe perfect for side.
Thicken to One-String Consistency
Add Finishing Spices
Cool and Store
Replace white sugar with an equal amount of grated jaggery (gur) for a more traditional, earthy flavor and darker color.
Add 2-3 cloves and a 1-inch cinnamon stick to the mixture while cooking for a warm, aromatic flavor. Remove them before storing.
For a luxurious touch, add a pinch of saffron strands (kesar) along with the sugar to impart a beautiful color and fragrant aroma.
Add 1/2 teaspoon of black pepper powder or a few whole black peppercorns along with the chili powder for extra heat.
Raw mangoes are an excellent source of Vitamin C, which is essential for a healthy immune system and helps protect the body against infections.
The inclusion of roasted cumin powder is known to stimulate digestive enzymes, promoting better digestion and gut health.
Turmeric powder contains curcumin, a powerful compound with natural anti-inflammatory effects that can help reduce inflammation in the body.
Raw mangoes help in preventing water loss and replenishing sodium chloride, making this pickle beneficial in small amounts during hot weather.
One tablespoon (approx. 25g) of Aam Chundo contains around 50-60 calories, primarily from the sugar content.
Aam Chundo should be consumed in moderation as it is high in sugar. However, it does offer some benefits from the raw mango (Vitamin C) and spices like turmeric and cumin, which have anti-inflammatory and digestive properties.
When prepared correctly and stored in a sterilized, airtight glass jar, Aam Chundo can last for up to a year at room temperature. The sugar acts as a natural preservative.
This happens when the sugar syrup is overcooked beyond the one-string consistency. It's crucial to turn off the heat as soon as the correct consistency is reached.
If the chundo is runny, it means it was undercooked. You can return it to the pan and cook on low heat for a few more minutes until it reaches the one-string consistency.
The best mangoes are firm, sour, and fleshy varieties with minimal fiber. Rajapuri mangoes are traditionally used, but Totapuri or other similar local raw mangoes also work well.
Traditional chundo relies on sugar for its taste, texture, and preservative qualities. While you can experiment with sugar substitutes, it will significantly alter the taste, consistency, and shelf life of the pickle.