Authentic Raw Mango Chhunda Recipe – Sweet & Spicy Indian Preserve

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Chhunda Recipe – Sweet & Spicy Indian Preserve

Hey everyone! If you’ve ever been to Gujarat, or have friends from there, you’ve probably tasted Chhunda. It’s that sweet, tangy, and slightly spicy mango preserve that just screams sunshine and happy memories. I first made this when I was craving a little taste of my friend Priya’s grandmother’s cooking – she always had a jar of this in her fridge! It’s surprisingly easy to make at home, and honestly, it tastes even better when you’ve made it yourself. Let’s get started!

Why You’ll Love This Recipe

This Raw Mango Chhunda isn’t just a recipe; it’s a little piece of Indian summer bottled up. It’s perfect as a side with savory snacks like thepla or roti, a delicious spread on chilla, or even just a spoonful straight from the jar (don’t judge!). It’s a fantastic way to use up those tart, unripe mangoes, and the sweet-spicy flavor is seriously addictive. Plus, it keeps for ages, so you can enjoy a taste of mango goodness even when they’re out of season.

Ingredients

Here’s what you’ll need to make this delightful Chhunda:

• 2.5 cups Peeled and Grated Raw Mango (about 500g)
• 2 cups Sugar (about 400g)
• 1 teaspoon Kashmiri Chili Powder (about 5g)
• 1 teaspoon Roasted Cumin Powder (about 5g)
• Black Salt to taste (about 1/2 teaspoon, or more to your liking)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Chili Powder: This isn’t about heat, it’s about color! Kashmiri chili powder gives the Chhunda that beautiful, vibrant red hue and a very mild, fruity warmth. If you can’t find it, you can substitute with regular chili powder, but use a smaller amount and be mindful of the spice level.
• Black Salt (Kala Namak): Don’t skip this! Black salt has a unique, slightly sulfurous flavor that adds a wonderful depth to the Chhunda. It’s what really makes it special.
• Raw Mango Variety: Totapuri mangoes are traditionally used for Chhunda because of their firm flesh and tartness. However, any firm, sour raw mango will work! Just make sure they aren’t overly fibrous.

Step-By-Step Instructions

Alright, let’s get cooking! It’s a bit of a waiting game, but totally worth it.

1. First, wash, wipe, and peel your raw mangoes. Then, grate them finely – a box grater works perfectly. You should end up with about 2.5 cups of grated mango.
2. Now, in a good, heavy-bottomed stainless steel pan (this prevents sticking!), combine the grated mangoes and sugar. Give it a good mix, then cover and let it sit for 4-5 hours. This is important! The sugar needs time to draw out the moisture from the mangoes.
3. After the resting period, you’ll notice a lot of liquid at the bottom of the pan. Place the pan on medium heat and start cooking the mixture. Stir regularly – like, really regularly – to prevent it from sticking and burning.
4. As it cooks, the mixture will start to thicken slightly. This takes about 30-40 minutes.
5. Once it’s thickened a bit, add the Kashmiri chili powder, roasted cumin powder, and black salt. Mix everything well to combine.
6. Keep cooking, stirring constantly, until the mixture has minimal residual water. Remember, it will thicken even more as it cools, so don’t overcook it! You want it to be a jam-like consistency.
7. Finally, turn off the heat and let the Chhunda cool completely to room temperature. Then, transfer it to an airtight container and refrigerate.

Expert Tips

A few little things I’ve learned over the years:

• Stirring is Key: Seriously, don’t walk away from the pan! Constant stirring prevents sticking and ensures even cooking.
• Don’t Rush the Cooling: Let it cool completely before storing. Warm Chhunda will create condensation in the jar, which can shorten its shelf life.
• Taste as You Go: Adjust the black salt to your liking. Everyone has different preferences!

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level: For a milder Chhunda, reduce the Kashmiri chili powder to ½ teaspoon. For a spicier kick, add a pinch of cayenne pepper! My brother loves it really spicy, so I sometimes add a tiny bit of green chili paste for him.
• Sugar Adjustment: If you prefer a less sweet Chhunda, start with 1.5 cups of sugar and add more to taste.
• Festival Adaptations: This is a classic offering during Janmashtami. You can add a few strands of saffron for an extra touch of festivity.
• Vegan Adaptation: Simply substitute the white sugar with an equal amount of plant-based sugar like coconut sugar or agave nectar.

Serving Suggestions

Chhunda is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With thepla or roti – a classic pairing!
• Spread on chilla (savory pancakes).
• As a side with dal-rice.
• Straight from the jar… when no one’s looking!

Storage Instructions

To keep your Chhunda fresh for longer:

• Store in an airtight container in the refrigerator.
• It will keep for up to 6 months, maybe even longer! Just check for any signs of mold before using.

FAQs

Got questions? I’ve got answers!

What is Chhunda and where does it originate from?

Chhunda is a traditional Indian preserve made from unripe mangoes, sugar, and spices. It originates from the state of Gujarat in Western India and is a beloved part of Gujarati cuisine.

Can I use a different type of mango?

Yes, you can! While Totapuri mangoes are traditional, any firm, sour raw mango will work.

How do I adjust the sweetness level?

Start with less sugar and add more to taste. Remember, it will taste sweeter as it cools.

What is the best way to store Chhunda for long-term preservation?

Store it in a sterilized airtight container in the refrigerator.

Can I make Chhunda without Kashmiri chili powder?

You can, but it won’t have the same vibrant color. Use regular chili powder sparingly, keeping in mind it will add heat.

Enjoy making this delicious Raw Mango Chhunda! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!