Gujarati Aam Chunda Preserve
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Grated raw mango slow-cooked with sugar and mild spices into glossy chunda — a spoonable Gujarati summer staple.
Chunda is the sweet and tangy raw mango preserve that sits beside Gujarati thali. Grated raw mango is cooked in sugar with cumin and chilli until it turns thick and glossy.
Ingredients
How to Make It
Mix grated mango with sugar and salt; rest until juicy.
Cook on low, stirring, until thick and translucent.
Add spices; cool and jar.
Nutrition per serving
* Approximate values per serving
Health Benefits
Homemade chunda lets you control sugar versus shop jars. Use small spoonfuls with thepla or roti.
Sugar acts as the preservative here, along with the acid in the raw mango. The cumin and chilli cut the sweetness so it stays a condiment, not a jam.
Pro Tips
- →Low flame prevents burning.
- →Sterilise jars.
- →Keeps weeks refrigerated.
- →Rest the mango with the sugar and salt for a few hours until it releases juice.
- →Cook on low heat and stir often. Sugar burns quickly at the end.
- →Test by putting a drop on a plate. It should set slightly when cool.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Sugar: about 387 kcal (about 20 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Methi-jeera temper.
- 2Less sugar for tangier chunda.
- 3The sun cooked version uses a glass jar left outside for days. This stovetop version is faster.
Frequently Asked Questions
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