Hello friends. I know I am writing after a long time but I have an excuse. I was off to my parents house to spend summers holidays with them (holidays for my kids as I do not get any summer holidays) 
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They have many fruit trees (Mango, Jamun, Custard apple, Pears and Lychee) and a vegetable garden. Kids have a great time there. They have this huge mango tree that is loaded with mangoes in the summers. One fine day after a dust storm we were left with a huge pile of raw mangoes so we decided to make this sweet and spicy raw mango chutney also known as Chunda in North India.
The recipe I am sharing is my mother’s and the chutney has been prepared by her only. I prefer her to cook when she is around as food tastes very different when she cooks it. I am only the photographer here (even that is not entirely true as half of the photographs are taken by Axat).
It’s a very popular recipe and can be used with pancakes, paranthas, mathri, pulao or even in sandwiches. It’s the best and healthy way to add taste to your food. The traditional method of making pickles is to leave them in the sun for 4-5days. Unfortunately this method does not work for me. I have tried leaving pickles in sun but most of the time my kids have managed to break my jars so I have shifted to this instant recipe for making Chunda. It is really yummy as Chunda tastes exactly the same and you do not have to wait for 5 days for your chutney to be ready or beg your kids daily to be careful when they are around jars (as if that is going to have any effect on them).
How to make Sweet and Spicy raw mango chutney
Recipe source: my mother
cooking time: 30-40 minutes
Total time: around 5 hours
Ingredients:
1 kg peeled and grated mango (around 10 raw mangoes)
1 kg Sugar
2 tbsp Salt
2 tbsp red chilli powder
1 tbsp garam masala
2 tbsp roasted cumin powder
To make Sweet and Spicy raw mango chutney
Peel the mangoes and grate them. Measure it. My grated mangoes were about 1 kg. As sizes of mangoes may vary please adjust sugar and spices accordingly. These quantities are for 1 kg grated mango.
Add sugar, salt, red chillies powder, cumin powder and garam masala. You can vary spices quantities according to your liking.
Cover and set aside for 4-5 hours. Now on slow flame heat mango mixture till it thickens and all the sugar dissolves. It takes around ½ an hour. Keep stirring the mixture while on flame because as it thickens it may stick to the bottom of the pan.
Remove from the flame and leave uncovered for the chutney to cool completely. Store this chutney in an airtight glass container. Pickles and chutneys should always be stored in glass containers.
It can be stored for more than one year.
Loved this recipe. Tastes exactly like the Chunda my grandma used to make. Thanks so much for posting.
Glad to hear that Dee.
Canning season began with (at least for me) an unusual fruit. The mangoes in the market looked especially appealing this spring and I remembered of all those disappointing jars of store-bought mango chutneys that I have sampled over the years. “Surely,” I thought to myself, ” I could do a bit better than those. It’s worth a try.” So, try I did.
we can also add nigella seeds , it turns out to b very tasty
Thats a great idea. Definitely going to try it next time.
Mangoes are soft when ripe (kind of like a peach). Cutting it is kind of a pain. You just slice off chunks as close to the pit as you can get. Sometimes this doesn’t leave very much meat on the eantig piece. And it’s messy. Don’t eat the skin. Really, mangoes are a huge pain in the ass but they are a tasty pain in the ass.
This recipe uses raw mangoes which can be peeled with a vegetable peeler easily and then grated. Not messy at all.