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Keri no chundo | how to make instant mango chunda | aam chunda recipe

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Keri no chundo | how to make instant mango chunda | aam chunda recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course pickle
Cuisine Indian
Servings 1 jar


  • 500 g or 2 cups grated and tightly packed raw mango
  • 550 g or 2.5 cups sugar
  • ½ tsp turmeric powder
  • 2 tsp salt
  • 4 cloves and ½ inch cinnamon
  • 1 tsp roasted cumin powder
  • 2 tbsp kashmiri red chili powder


  • Wash and peel the mango very well. And grate it using a bigger size grater.
  • Measure grated mango 2 cups by tightly packing them into the cup and take 2.5 cup sugar with it.
  • Take grated mango in a pan.  Then add turmeric powder and salt to it. Mix well and let it cover and sit for 10 minutes
  • After 10 minutes, the mango shred has released water and slightly soften.
  • Then add sugar into batches and stir till sugar dissolves.
  • Repeat the same process till all sugar gets dissolves.
  • Put the pan on medium-low heat and stir continuously. After 8-10 minutes you will notice that mango shreds become transparent and the sugar syrup has one string consistency, at that time turn off the stove.
  • Let the mixture cool completely.
  • Add cloves, cinnamon, roasted cumin seeds powder and red chilli in it. Mix well.
  • Store keri no chundo or aam chunda in clean and dry glass jar.




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