Raw Mango Chundo – Sweet, Spicy & Irresistible!
If there’s one pickle that captures the true essence of Gujarati summers, it’s Raw Mango Chundo, locally known as Keri no Chundo. This sweet and mildly spiced preserve made from shredded raw mangoes and sugar is a staple in most Gujarati households. Unlike traditional sun-dried versions that take days, this quick stovetop method brings you the same nostalgic taste in just 30 minutes.
Whether you’re pairing it with thepla, khakhra, puri, or even toast, Chundo adds that perfect balance of tang, sweetness, and heat to elevate any simple meal.
What Is Raw Mango Chundo?
Raw Mango Chundo is a sweet pickle made using kacchi keri (raw mango), sugar, salt, red chilli powder, and cumin. It’s slowly cooked until the sugar forms a thick syrup and coats the mango shreds beautifully. With a shelf life of up to a year, this pickle is not just delicious but incredibly handy as a ready-to-use side dish for all types of Indian breads and snacks. Traditionally, it was prepared by sun-maturing the mango and sugar mixture, but this quick version skips the waiting and brings you instant results with the same deep flavour.
Health Benefits of Raw Mango Chundo
While Chundo is often considered a comfort food, it also offers several nutritional benefits:
- Rich in Vitamin C: Raw mango is a powerful source of vitamin C, which strengthens immunity and helps fight summer-related fatigue and infections.
- Aids Digestion: The natural acids in mango, along with cumin and mild spices, stimulate digestive juices and support a healthy gut.
- Instant Energy Boost: The sugar content in Chundo makes it a quick energy booster—perfect for hot afternoons or travel meals.
- Antioxidant-Rich: Ingredients like raw mango and cumin offer antioxidant benefits, reducing oxidative stress and inflammation in the body.
Importance of Key Ingredients
Raw mango is the star of Chundo, bringing a distinct tangy taste along with a crunchy texture and a good dose of fibre. Sugar plays a dual role by balancing the sourness and acting as a natural preservative, which helps extend the shelf life of the condiment. Salt enhances the overall flavour and aids in drawing out water from the mango, speeding up syrup formation. Red chilli powder adds a spicy kick that contrasts beautifully with the sweetness, while cumin seeds lend a warm, earthy note and also support digestion.
Quick 30-Minute Raw Mango Chundo Recipe
This instant Chundo recipe skips the sun-drying process and gives you the same great taste with less effort. Here’s how to make it at home:
- Prep the Mango: Peel and shred 500 grams of raw mango. Use a medium grater for best results.
- Mix with Sugar and Salt: In a bowl, combine shredded mango with 600 grams of sugar and 1 teaspoon of salt. Mix well and let it sit for 15 minutes. This will help the sugar melt and release juices from the mango.
- Cook the Mixture: Pour the mango-sugar mixture into a heavy-bottomed pan. Cook it on medium heat for about 25 minutes, stirring occasionally.
- Check the Consistency: Once the syrup reaches a one-string consistency (sticky and slightly thick), turn off the heat.
- Add Spices: Let it cool slightly. Then add 2 teaspoons of red chilli powder and 1 teaspoon of mildly crushed cumin seeds. Mix thoroughly.
- Store & Serve: Transfer to a sterilised airtight jar once completely cooled. Your Chundo is ready! Store in a cool, dry place and enjoy it for up to one year.
How to Serve Raw Mango Chundo
Chundo is incredibly versatile. Enjoy it with thepla or rotis during lunch, serve it with dal-rice to add depth to a plain meal, or spread it over toasted bread as a sweet-spicy jam. It’s also great with khichdi or bhakri for a traditional Gujarati experience.
Final Thoughts
Raw Mango Chundo is not just a pickle—it’s an emotion rooted in childhood memories, summer vacations, and homemade goodness. With this easy recipe, you no longer have to wait for days under the sun. In just 30 minutes, you can enjoy a jar full of vibrant, tangy, and sweet Chundo, packed with the power of raw mangoes and traditional Indian spices.
