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Sweet and Spicy raw mango chutney (Chunda)

June 15, 2012 by Nidhi 15 Comments

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Sweet and spicy raw mango chutney - Chundasweet and spicy raw mango chutney – Hello, friends. I know I am writing after a long time but I have an excuse. I was off to my parent’s house to spend summers holidays with them (holidays for my kids as I do not get any summer holidays) ;-).

Sweet and spicy raw mango chutney - Chunda
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 which is also known as Chunda in North India.

Sweet and spicy raw mango chutney - Chunda

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).

Sweet and spicy raw mango chutney - Chunda

Chunda

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

 

Ingredients:
1 kg peeled and grated mango (around 10 raw mangoes)
1 kg Sugar
2 tbsp Salt
1 tsp red chili powder ( if you want to keep it less spicy. 2 tsp if you like spicy Chunda)
1 tsp garam masala
2 tbsp roasted cumin powder

Note: 2 tsp chili powder will yield a little spicy chutney. If you are making this for kids Please adjust the spices according to your preference. Start with less quantity and then add after tasting.

To make Sweet and Spicy raw mango chutney 

Peel the mangoes and grate them. Measure it.  My grated mangoes were about 1 kg. As the sizes of the mangoes may vary please adjust sugar and spices accordingly. These quantities are for 1 kg grated mango.

Add sugar, salt, red chilies 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.

Sweet and spicy raw mango chutney - Chunda

You can store it for more than one year.

 

When you make this recipe don’t forget to tag us on Instagram and Facebook or use this hashtag #whatscookingmom
You can share your pics with us on email also (whatscookingmom@gmail.com)

 

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Dips/ Chutneys, indian, pickles, Recipe, Summer food

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Comments

  1. shelly

    July 25, 2014 at 2:23 pm

    mene is chutney ko bnaya bahut hi achi bani bt mujse masale thoda jyada ho gye. jidse ye thodi tikhi ho gyi hai. mere bache isse nahi kha paa rahe.ap pls btaye ki chutney ka tikhapan kam kaise kr skti hu. pls reply. mene specialy bacho k liye hi bnai thi.
    thanks

    Reply
    • Nidhi

      July 25, 2014 at 5:52 pm

      Hi shelly. If chunda is slightly spicy you can add some more sugar and a little salt and then you will have to cook it till thick. If it is very spicy then it is better that you make some more chutney without any chillies and add that to it. you can make that with 2 raw mangoes. Thanks for bringing it to my notice. I will update the recipe.

      Reply
  2. Kiron Johri

    May 6, 2014 at 12:05 am

    Nidhi, CHUNDA is the Maharashtrian version of this(Punjab- UP) style chutney & only has jaggery and a little salt in it. Please let me know if I am right or wrong!

    Reply
    • Nidhi

      May 6, 2014 at 11:18 am

      Hi Kiron. Sorry I do not have idea about maharashtrian version. I am from haryana and we use to call it aam ki mithi chutney. My MIL is from UP and we are living in rajasthan and she calls it chunda. We also make raw mango chutney with jaggery, salt, turmeric but we call it aam ki lonji (not sure if my spelling is correct). May be in Maharashtra that is called chunda. I will also have to check 🙂

      Reply
  3. Indira Kaur

    June 17, 2013 at 12:30 pm

    Amazing!! I just loved it .the measurements r perfect too……Thanx a pile

    Reply
    • Nidhi

      June 23, 2013 at 1:29 pm

      Thanks Indira.

      Reply
  4. Dee

    February 13, 2013 at 11:29 am

    Loved this recipe. Tastes exactly like the Chunda my grandma used to make. Thanks so much for posting.

    Reply
    • Nidhi

      February 13, 2013 at 1:00 pm

      Glad to hear that Dee.

      Reply
  5. Sugel

    October 15, 2012 at 10:55 am

    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.

    Reply
  6. deepa

    August 16, 2012 at 9:53 am

    we can also add nigella seeds , it turns out to b very tasty

    Reply
    • Nidhi

      August 17, 2012 at 12:13 pm

      Thats a great idea. Definitely going to try it next time.

      Reply
  7. Eduardo

    July 22, 2012 at 12:18 am

    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.

    Reply
    • Nidhi

      July 22, 2012 at 10:59 am

      This recipe uses raw mangoes which can be peeled with a vegetable peeler easily and then grated. Not messy at all.

      Reply

Trackbacks

  1. Aloo ki Poori | tiffin ideas | whats cooking mom says:
    July 28, 2020 at 12:08 am

    […] with chutney, achaar, chunda or simply roll them up and start […]

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  2. 8Ways to enjoy mango this summer - whats cooking momwhats cooking mom says:
    June 1, 2016 at 2:13 pm

    […] Sweet and spicy raw mango chutney […]

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About Me

Hi welcome to my blog. I am Nidhi Jain. I am an architect by profession, now a stay at home mom to two energetic boys. I love to cook and try new recipes. I’ve started this blog with the help of my husband Axat, to share and explore new vegetarian recipes which are not only delicious but are also healthy. Most of these dishes are easy to prepare and are made from locally easily available ingredients. Read More…

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