Gujarati Style Mango Chhunda Recipe | Mango Chhunda | Aam Chhunda Recipe | How to Make Chhunda | Chhunda Mango Pickle | Sweet Pickle | Sweet Mango Pickle | Pickle Recipe |

 

Gujarati Style Mango Chhunda Recipe | Mango Chhunda | Aam Chhunda Recipe | How to Make Chhunda | Chhunda Mango Pickle | Sweet Pickle | Sweet Mango Pickle | Pickle Recipe | Gujarati Style Aam Chhunda: Here is the complete recipe for Chhunda (or Aam Chhunda) — Gujarat's favorite sweet mango pickle!

Chhunda—also known as Aam Chhunda in Hindi—is one of the most distinctive Gujarati methods for preserving mangoes. It is a sweet mango pickle that Gujaratis enjoy alongside almost every meal. There are two ways to prepare it: the first is the slow and traditional "sun-drying" method, which can take 8–10 days; the second is the quick stovetop method, which is ready in less than an hour.

Ingredients

3 raw mangoes (Kairi), peeled and grated

7 cups sugar

3 tablespoons red chili powder

3 tablespoons cumin seeds, roasted and ground

3 tablespoons fennel seeds (Saunf), roasted and ground

7 tablespoons salt

1/2 teaspoon turmeric powder

Tip: 

The 'Rajpuri' variety of mango is most commonly used for making this pickle, as these mangoes are large in size, contain a generous amount of pulp, and have small stones (seeds). Their firm, fiber-free pulp grates easily and retains its shape well. If Rajpuri mangoes are unavailable, you may use any firm, raw, green mango variety that has a tart flavor and green-colored pulp.

Homemade Sweet Mango Chhunda Recipe

Method 1: On the Stovetop (Quick Method — Ready in under 1 hour)

1. Add salt to the grated mangoes and let them sit for 5–10 minutes; then, squeeze out and discard all the excess liquid.

2. Prepare the Tadka(tempering): Heat 2 tablespoons of oil in a pan. Once the oil begins to emit a faint smoke, add the cumin seeds, cinnamon, cloves, turmeric, and dried red chilies.

3. Now, add the grated mangoes and the sugar. Continue stirring until the sugar has completely dissolved. Cook over medium-high heat for 20 to 25 minutes, until the mixture thickens and begins to coat the back of a wooden spoon.

4. Now, add the salt and red chili powder. Remove from heat. Allow it to cool, then transfer it into a jar for storage.

5. Special Tip: Stir the mixture occasionally to prevent the sugar from crystallizing and allow it to simmer over low heat.

Method 2: Traditional Sun-Drying Method (8–10 Days)

Combine the grated raw mango with turmeric and salt, and set it aside for a while to allow the water to drain out. Squeeze out the excess water from the mango mixture using a muslin cloth. Now, transfer this mixture into a wide-mouthed vessel, add the sugar, and stir well. Cover the vessel with a muslin cloth and place it in direct sunlight for approximately 7–10 days, until the sugar melts and transforms into a thick, sticky syrup.

Stir the Chhunda every evening. Continue this process daily until the sugar syrup reaches the desired consistency. To check if it is ready, place a drop of the syrup onto a plate—the syrup should not spread across the plate.

Useful Tip: 

To prevent insects from entering the vessel, place the jar inside a tray filled with water.

Storage

The sugar present in Chhunda acts as a natural preservative; therefore, it does not require refrigeration and remains fresh throughout the year. Chhunda keeps well at room temperature for about 6 months, or you can store it in the refrigerator to preserve it for a year or even longer. 

Serving Suggestions

This sweet, sour, and spicy mango pickle has been the pride of Gujarati dining tables for generations and is served alongside almost every meal—from everyone's favorite theplas in everyday meals to the puris prepared on festive occasions.