How to make Chhunda - Raw mango relish with Indian spice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw mangoes (कच्चे आम), Sugar (चीनी)

Cuisine : Gujarati

Course : Pickles, Jams and Chutneys

Chhunda Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Chhunda checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Nariyal aur Kachche Aam ki Chutney, Roasted Almonds And Beetroot Jam, Kadipatta Chutney, Onion Chutney.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chhunda Recipe

  • Raw mangoes 1 kilogram

  • Sugar

  • Salt 4 tablespoons

  • Sugar 1 1/2 kilograms

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2-3 tablespoons

  • Roasted cumin powder 2 tablespoons


Step 1

Wash, wipe dry, peel and grate raw mangoes. Heat a deep pan, add mangoes, salt and sugar and mix.

Step 2

Cook, stirring continuously to avoid the mixture from scorching, till all the sugar melts.

Step 3

Lower the heat and continue to cook, stirring continuously till a syrup of one-string consistency is formed.

Step 4

Take it off the heat and set aside to cool.

Step 5

Add turmeric powder and red chilli powder and mix well. Add crushed roasted cumin seeds and mix. Cool completely and store in airtight, sterilised bottles. It keeps well for several months.

Step 6

You can serve this with roti, parantha, thepla or even bread.