This Gujarati Aam Chunda or Keri No Chundo as called in Gujarati is a sweet and tangy mango relish which is made using sour raw mangoes, sugar, jaggery, and spices. Make it at home this summer!


  • ▢1 kg Raw Mango (Peeled and Julienned)
  • ▢1 tbsp salt
  • ▢1 tsp Black Salt
  • ▢½ tsp Turmeric Powder
  • ▢½ kg Jaggery (Grated)
  • ▢½ kg Sugar (Powdered)
  • ▢½ tsp Hing
  • ▢1 tbsp Kashmiri Red Chilli Powder
  • ▢1 tsp Roasted Cumin Powder


  • Mix the grated mango with salt, black salt and turmeric powder and keep aside for 30 minutes.
  • Add grated jaggery, powdered sugar, hing, red chilli powder and cumin powder and mix well.
  • Transfer the chunda in a glass jar.
  • Cover the lid of the jar and keep it in sun for 8-10 days.
  • Keep stirring the chunda everyday while it’s kept in the sun.
  • The sugar and jaggery will dissolve and everything will come together once the chunda is ready.
  • You can keep this chunda for upto a year in a cool and dry place and use as and when required