Instant keri Chundo is an all-time favorite Gujarati pickle recipe made with grated raw mangoes, sweetener, and simple spices. In this recipe, I have prepared Keri no Chundo instantly in a pressure cooker using a new and easy method. I have also used gud (jaggery) instead of sugar, which gives the chundo a rich flavor and makes it incredibly delicious.
It has the perfect balance of sweetness and tanginess, along with a mild spicy kick that enhances its overall taste. One of the best qualities of this pickle is its long shelf life — when stored properly in a clean and airtight container, it can stay fresh for up to a year.
Keri no Chundo pairs perfectly with chapati, paratha, thepla, puri, rice, or snacks. Its sweet, spicy, and tangy flavor makes every meal more delicious. Do try this easy instant homemade Gujarati pickle recipe.
The key to making tasty keri no chundo at home are
- Type of Mango:
I use Rajapuri keri for this chutney, as its mildly sour taste blends perfectly with the spices. You can also use Vanraj keri or Ladva keri as good alternatives. I prefer grating the raw mango because it melts quickly into the syrup and helps achieve a smooth and thick consistency. - Sweetness Ratio:
The quantity of sweetness should be equal to the quantity of grated mango. For example, if you use 500 g of grated mango, add 500 g of sweetener. I use gud (jaggery) as a sweetener, which gives the chundo a rich and delicious taste. - Cooking Method:
I prepare the chundo in a pressure cooker. Simply mix the grated raw mango and jaggery, and pressure cook for just 1 whistle. The raw mango cooks perfectly, and the syrup reaches a one-string consistency. This method is very quick and easy. - Storage Tips:
Store the Keri no Chundo in a cool and dry place to ensure a longer shelf life. Make sure there is no moisture, and always use a clean, dry spoon while handling it to prevent spoilage.
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Recipe video
Instant keri chundo recipe | gud keri chundo | aam ka chundo
Ingredients
- 500 grm grated mango
- 500 grm gud - jaggery
- 2 tbsp ghee
- 3-4 cloves
- 2-3 green cardamoms
- 1 inch cinnamon
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp roasted cumin powder
- 2 tbsp Kashmiri red chilli powder
Instructions
- Take 2 large Rajapuri raw mangoes and grate them using a coarse grater. You should get about 3 cups (approximately 500 grams) of grated mango.
- Now, in a pressure cooker, add 2 tbsp ghee, 2 cardamoms, 1-inch cinnamon stick, and 3–4 cloves. Sauté for a few seconds. Then add ½ tsp turmeric powder and mix well.
- Add the grated mango and sauté it for 2–3 minutes.
- Now add 500 grams or 3 cups jaggery to the cooker and mix well. Cook on a slow flame until the jaggery melts completely and blends well with the mango.
- When the mango-jaggery mixture starts boiling, cover the lid and pressure cook on high flame for only 1 whistle.
- Once the pressure releases naturally, open the lid. The mango should be properly cooked, transparent, and the mixture should become thick with a one-string consistency.
- Allow the mixture to cool down slightly, then add 1 tsp roasted cumin powder and 2 tbsp Kashmiri red chilli powder. Mix well.
- Gud Keri no Chundo is ready. Store it in a sterilized, airtight glass jar. It stays good for up to 1 year in the refrigerator.
- Serve the keri no chundo with thepla, puri, or gathiya.
Notes
- Remove the skin of the raw mangoes, as it is hard and does not soften easily in the chutney.
- Grate the raw mangoes using a big-hole grater.
- The proportion of sweetness should be equal to the quantity of grated raw mango.
- Use Kolhapuri gud (jaggery) for the pickle. Do not use desi gud.
- When the mixture starts boiling, cover it with a lid.
- Cook on high flame until 1 whistle only.
- When the grated mango becomes transparent and the sugar syrup reaches a one-string consistency, it is perfectly cooked.
- Store the Kachi Keri Chundo in a sterilized glass bottle. It stays good for up to 1 year in the refrigerator.