Aam Chunda

Aam Chunda is a delicious sweet and spicy mango preserve with the perfect amount of tang. It can be served with anything from dal ka parathe, theplas to toast. 

Aam Chunda


A blend of spicy, sour, and sweet mango preserve is made with raw mangoes, sugar and spices.

Aam Chunda is a delicious Mango Preserve that’s made by mixing grated raw mango with sugar syrup or jaggery. Spices like red chilli powder and cinnamon are added to it for additional taste.

Aam Chunda


Traditionally, Aam Chunda would be made from grated mangoes that were sun-cooked in sugar and seasoned with whole spices. The Mango-Sugar mixture was kept in a glass jar in direct sunlight. The natural acids from the mango would release and melt together with the sugar which would gradually cook the preserve. 

Aam Chunda


This recipe is an instant recipe that requires no sunbathing 😉 The addition of vinegar enhances the natural sweet and sour taste of mango and is undetectable once cooked. It also helps preserve the Aam Chunda. 

Aam Chunda


You want to use firm raw mangoes. The mangoes you use should be sour and very raw. Additionally, they should have greenish/pale yellow flesh. The more raw the mangoes, the longer the shelf life.

{Similar Reads: Use your ripe mangoes and make Homemade Mango Jam}

Aam Chunda


  1. Choose raw and firm mangoes.
  2. Wash the mangoes and dry completely, there shouldn’t be any water when grating them.
  3. The thinner you grate the mangoes, the quicker they will cook. 
  4. Use a sterile jar to store.
  5. Coarse Red Chili Powder can be found at your local India store. This spice is perfect for  making preserves and picked. If you don’t have it available, use regular red chili powder.
  6. ALWAYS use a clean, dry spoon when serving preserves and pickles as it prevents them from spoiling.

Making Aam Chunda

Aam Chunda
Prep time
Cook time
Total time
Aam Chunda is a delicious sweet and spicy mango preserve that can be served with anything from dal ka parathe, theplas to toast.
Serves: 4 cup
  • 4 cup grated raw mango
  • 2 cloves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 cup white vinegar
  • 2½ teaspoon coarse red chili powder
  • 2 teaspoon salt
  • 2 cup white sugar
  • ⅓ cup brown sugar
  1. Wash the mangoes and dry them completely. Peel the skin off the mangoes and then grate them.
  2. Heat a heavy bottomed pan on medium heat; add grated mango, salt, cloves, cinnamon stick, cardamom pods and coarse red chili powder.
  3. Cook for 5 minutes until the mangoes start to soften due to the heat.
  4. Add sugar and vinegar and stir continuously until the sugar has dissolved completely.
  5. Cook for 6-8 minutes and continue stirring until the sugar syrup thickens and reaches a single string consistency. This step is crucial as over-cooking will make the sugar crystallize later.
  6. Remove from heat and allow the mixture to cool completely.
  7. Stir the chunda while it is cooling occasionally to prevent the sugar from crystallizing.
  8. Once the Aam Chunda has cooled completely, store in sterilized glass jars and it will last for about one year without refrigeration.
  9. Serve Aam Chunda with everything from dal ka parathe, theplas to toast.


Aam Chunda PinAam Chunda Pin

6 thoughts on “Aam Chunda

  1. I made your recipe over the weekend.Thank You, it tastes delicious but I would have preferred a little more sweeter & a little less tart.Can I add more sugar now& Also how did you get that
    red color.
    Thank You

    1. Hi! You can reheat it and add the sugar, let it melt completely and then store it. The color is from the red Chili

    1. Hi mithuparikh@yahoo.com. it’s actually called CHUNDA in Hindi and since that is the language of home, that’s how I will title it. See what happens is that Indian food crosses regions. Just like it’s ROTI not ROTLI in Hindi, Sabzi not Shaak. Have a wonderful day!

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