Mango Chunda

Sharing is caring!

This mango chunda or aam ka chunda is a combination of pickle and chutney. Made with semi-ripe mangoes it’s also wonderfully sweet and spicy with aromatic warm spices.

A white bowl with mango murabba pickle.
Chunda – Sweet Spicy Pickle with Mangoes

There are many names and many variations to this mango dish from aam ka murabba, to chunda. Some call it a pickle while others say it is a chutney. In many parts of India, this is also made with other fruits like plums, gooseberry, apples, apricots, and cherries.

Is there a difference between murabba and chunda?

Yes! Both are stored like a preservative or jam. While you can make them on the stove way back in the old day, they were fermented in sugar in glass jars in open sunlight.

  • A murabba is made without spices and often eaten as a dessert or served over a dessert. It is sweetened with jaggery with a touch of cardamom and cloves. In fact, it is often made with saffron (kesar) for that wonderful rich color.
  • Chunda is made with spices such as cumin and chili powder as well as whole garam masala spices such as cardamom, cloves, cinnamon, star anise etc.
Murabba chunda in the bowl.
Chunda – Sweet Spicy Pickle with Mangoes

Ingredients and substitutes

  • Mangoes – I like to use semi-ripe mangoes (more yellow rather than raw green). This enhances the sweetness of the chunda and the texture also becomes very soft to almost dissolved. Of course, you can use raw mangoes too. In fact, the more raw the mangoes, the more grainy the texture of the chunda will be.
  • Whole spices – I like using whole spices instead of garam masala powder. These add a nice warm flavor but less heat.
  • Sweetness – I like my chunda sweet so I used a generous amount of jaggery and sugar.
  • Spicy – I like a good balance of sweet and spicy so I use chili powder. You can of course use less or add more per your taste.
A bowl with mango murrabba pickle.
Chunda – Sweet Spicy Pickle with Mangoes

Tips for Success

  • All excess moisture must be drained off from the mangoes  Sun-dry or oven-dry the mango pieces so the excess moisture is dried out. 
  • Use sterilized jars – that have been washed, dried as well as sun-dried or oven-dried 
  • Use sealable jars that will prevent any air from getting into the jars. 
  • Make sure there is enough oil in the bottle on the top to prevent mold formation. 
  • You can also divide the above recipe and make a smaller batch and store it in the fridge. That way you can omit the sun-dry or oven-drying process completely. 

You may also like

Pin this and other East-Indian Recipes on Pinterest here. Don’t forget to like and Follow for more recipes.

A white bowl with mango murabba pickle.

Mango Chunda

5 from 1 vote
Print Pin Rate
Calories: 316kcal
Adjust Servings Here: 4 bottles
This mango chunda is a combination of pickle and chutney. Made with semi-ripe mangoes it's also wonderfully sweet and spicy with aromatic warm spices.


Makes 4 x 250 grams bottles

  • 500 grams (3 cups) Sem-ripe mangoes grated
  • tsp Salt
  • 100 grams (½ cup) Jaggery
  • 150 grams (¾ cups) Sugar
  • ½ tsp Cumin powder roasted
  • 1 tsp Chili powder Kashmiri
  • ¼ tsp Turmeric powder
  • 2 Green Cardamom pods elichi
  • 3 inch Cinnamon stick dalchini
  • 4 Whole cloves lavang
  • 1 Star anise
  • 1 Bay leaf


  • Mangoes – Wash, and peel the mangoes. Then grate them using the thick side of the grater.
    Pro tip – the grated mangoes can be macerated with jaggery and sugar in the fridge for up to 24 hours.
    500 grams Sem-ripe mangoes
  • Combine – In a large heavy-bottom pot or skillet add all the chunda ingredients. Cook on medium heat until the sugar and jaggery have completely dissolved.
    1½ tsp Salt, 100 grams Jaggery, 150 grams Sugar, ½ tsp Cumin powder, 1 tsp Chili powder, ¼ tsp Turmeric powder, 2 Green Cardamom pods, 3 inch Cinnamon stick, 4 Whole cloves, 1 Star anise, 1 Bay leaf
  • Boil – Once all the sugar and jaggery have dissolved turn to medium-high heat and bring to a boil. Boil for two full minutes, and then, reduce the heat to medium-low
  • Simmer – Continue to simmer on low heat stirring often for 10 to 15 minutes or until the mixture has thickened similar to a jam.
  • Cool – Turn the heat off and let the mixture cool for a few minutes before you transfer it to sterilized jars.
    Pro tip- at this point, it is best to remove the whole spices as they tend to continue to add heat to the chunda hot.
  • Storage – The sealed jars will keep in the fridge for up to 2 months. Once opened the jar should be used within 4 weeks.
    Pro tip – Alternatively, this chunda can be canned in sterilized jars using the canning process. The canned jars will keep for up to 12 months.

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos

Nutrition Information
Serving: 250g | Calories: 316kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 883mg | Potassium: 243mg | Fiber: 3g | Sugar: 76g | Vitamin A: 1509IU | Vitamin C: 46mg | Calcium: 39mg | Iron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating