Mango chunda, also known as spiced raw mango pickle or tangy mango relish, is a popular pickle (Indian condiment) made from fresh raw mangoes and a blend of aromatic spices. This traditional sweet and spicy mango chutney perfectly balances tartness with a hint of sweetness and fiery chilli, making it an ideal accompaniment to Indian meals. It is known for its vibrant flavor and crunchy texture, this easy mango chunda recipe is cherished across many households, especially during mango season.
Mango Chunda
Recently I was in a mood of trying out new pickles. Luckily i had lots of mangoes which my mom gave to me. So i thought of trying out some pickle recipes which i came across. First one is this sweet one and i also tried a Punjabi and Gujarati spicy version of pickle too.
Jump to:
Whether you call it raw mango pickle, mango chutney, or tangy mango relish, it adds a burst of flavor to plain rice, parathas, or snacks. Using ingredients like turmeric, cumin, and chili powder, this homemade mango relish brings an authentic taste of Indian cuisine to your table, making it a must-try for pickle lovers and food enthusiasts alike.
About Mango Chunda
A simple raw mango pickle which is sweet and has a smoky aroma from spices and cumin. This is traditionally made in Punjabi & Gujarati Household during mango season. It taste amazing when served with paratha.
This is a sweet mango pickle with a lovely flavour of cumin. Loved the sweet and spicy taste of the pickle a lot. You can have it as it is or spread it on toast and have it like a marmalde.
Growing up, the sweet and tangy flavors of mango chunda always reminded me of family gatherings where this spicy raw mango pickle was a must-have on the dining table.
Whether you’re searching for authentic mango pickle ideas or a simple mango chutney recipe, this flavorful mango chunda adds a delicious kick to any dish. Its vibrant taste brightens up plain rice, snacks, and even sandwiches, making it a versatile and cherished condiment in many kitchens. Preparing this traditional mango relish at home is a great way to enjoy the fresh, zesty flavors of raw mangoes all year round.
Similar Recipes
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Why this recipe work?
Perfect Flavor Balance: The recipe balances sweet, tangy, and spicy notes perfectly, making every bite flavorful without being overpowering. The fresh raw mango adds a natural tang that forms the base of this delicious pickle.
Why I love this recipe - I love how this recipe combines tangy, sweet, and spicy flavors that instantly brighten up any meal. The taste takes me back to family meals and festive occasions where mango chunda was always a highlight. It’s easy to make but delivers that authentic homemade taste that store-bought pickles can’t match. I enjoy how it pairs well with everything from plain rice to snacks, making it a go-to condiment in my kitchen. Whenever I serve it, friends and family keep asking for the recipe, it’s that good!
Sweetness to Soften Sourness: Sugar mellows the sharp tartness of the mango, creating a pleasant sweet and sour taste. Spices like cumin powder, chilli powder, and turmeric add warmth, depth, and a slight heat that enhances the overall flavor.
Salt for Preservation and Flavor: Salt not only helps preserve the mango chunda but also intensifies the taste of all ingredients. The mango pieces stay crunchy, adding a delightful texture contrast to the spicy and sweet flavors. The easy method allows the mango to absorb all the spices fully, making it a flavorful and authentic homemade relish.
Ingredients
Raw Mango: The star of this recipe, raw mango brings a tangy and slightly sour flavor that forms the perfect base for the chunda.
Salt: Enhances the overall taste and acts as a natural preservative, helping to balance the flavors and keep the mango fresh.
Turmeric Powder (Manjal Podi): Adds a warm, earthy flavor along with a beautiful golden color to the pickle.
Sugar: Balances the tartness of the raw mango by adding a pleasant sweetness that makes the chunda flavorful and well-rounded.
Chilli Powder: Gives the relish a spicy kick that adds depth and warmth to the sweet and tangy flavors.
Cumin Powder: Adds a subtle, aromatic earthiness that enhances the overall complexity and richness of the mango pickle.
Mango Chunda ( Step by Step Pictures)
|
| Take all your ingredients |
 |
| Take raw mango |
 |
| Peel skin off |
 |
| use a grater to grate the mangoes |
 |
| like this |
 |
| Take it in a kadai |
 |
| Now add some salt to the mangoes |
 |
| add in turmeric powder |
 |
| mix well using your hands, this will leach lots of water |
 |
| let this sit for 15 mins |
 |
| now you can see some water leached from this mango |
 |
| Add in sugar and mix well |
 |
| now the sugar has melted |
 |
| add in chilli powder |
 |
| and some cumin powder |
 |
| mix everything well |
 |
| now put the whole thing on stove |
 |
| bring it to boil |
 |
| cook on medium heat till it gets thick |
 |
| slowly it will get thick |
 |
| keep cooking,,it will get thick |
 |
| now the mango chunda is done |
 |
| after it cools down the pickle will get thick |
 |
| serve |
Expert tips
- Use firm, unripe mangoes: Choose raw mangoes that are firm and slightly green for the best tangy flavor and crunch.
- Grate finely: Finely grated mango releases flavor evenly and helps the mixture thicken quickly.
- Mix salt and turmeric well: Letting the mango sit with salt and turmeric helps soften it and enhances the color and taste.
- Cook on low heat: Slow cooking prevents burning and allows the flavors to develop fully while thickening the chunda.
- Stir frequently: Keep stirring while cooking to avoid sticking and ensure even cooking.
- Cool completely before storing: Cooling helps the chunda thicken and improves the texture before refrigeration.
- Store in an airtight container: Proper storage keeps the mango chunda fresh and flavorful for weeks.
Variations
Instant Mango Pickle Recipe: Instant mango pickle is a quick and easy version that doesn’t require long fermentation. It’s perfect for when you want tangy, spicy pickle flavors in just a few hours.
Punjabi Mango Pickle Recipe: Punjabi mango pickle is known for its bold spices and robust flavors, featuring mustard seeds, fenugreek, and red chili powder, giving it a fiery and aromatic punch.
Mango Pickle Recipe: A classic mango pickle recipe balances tangy raw mango with spices, salt, and oil, resulting in a flavorful condiment that enhances everyday meals.
Mango Thokku Recipe: Mango thokku is a South Indian-style spicy mango chutney that’s thick and tangy, made with a unique blend of mustard seeds, curry leaves, and red chili powder.
Gujarati Mango Pickle Recipe: Gujarati mango pickle often features a sweet and spicy combination, with jaggery or sugar added to balance the tanginess of the raw mangoes.
Mango Ginger Pickle Recipe: Mango ginger pickle combines the sharpness of raw mango with the warm, peppery flavor of mango ginger, creating a distinctive and flavorful pickle.
Dried Mango Pickle Recipe: Dried mango pickle uses sun-dried mango pieces to intensify flavors, offering a chewy texture and concentrated tangy taste that's perfect for long shelf life.
FAQ
Can I use ripe mangoes for chunda?
No, raw or unripe mangoes are best as they provide the tangy flavor essential to mango chunda.
How long does mango chunda last?
When stored in an airtight container in the refrigerator, it can last for several weeks to months.
Can I make mango chunda without cooking?
Traditional mango chunda is cooked to thicken the mixture, but some instant recipes skip cooking for a fresher taste.
What spices are used in mango chunda?
Common spices include turmeric powder, chili powder, cumin powder, and salt.
Is mango chunda spicy?
It has a mild to moderate spiciness balanced by the sweetness of sugar.
How do I serve mango chunda?
Mango chunda is served as a side with plain rice, parathas, snacks, or as a flavorful spread.
More Pickle Recipes
📖 Recipe Card
Mango Chunda Recipe
Equipment
- Cooking pot
- Grater
Ingredients
- 3 large Raw Mango peeled and grated
- 2 tsp Salt
- 1 tsp Turmeric Powder
- 1 cup Sugar
- 2 tsp Chilli Powder
- 1 tsp Cumin Powder
Instructions
- Take grated mangoes in a kadai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes.
- Add in sugar and mix till the sugar is mixed and melted. Add in chilli powder and cumin powder. Mix well. Put this whole thing on heat and bring it to boil.
- Simmer the pan and cook on a low to medium heat till the mix get thick. Remove it and let it cool down. It will get even thicker. Serve.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.
nisha
What is the shelf life of this?
Anonymous
Mouth watering recipe. Shall I use Jaggiri instead of sugar?
Vasantha
Aarthi
@Anonymousyes u can use.
Aarthi
@nishaU can store this for more than a month in fridge.
Anonymous
I love this recipe tnx aarti
Anonymous
Super recipe with pics,very helpful
Padmini kamath
Mouthwatering 😋 thank u
Dolly
Old keep it up