Instant Mango Murabba (Kachi Keri No Chundo)

Instant Mango Murabba (Kachi Keri No Chundo) - Plattershare - Recipes, food stories and food lovers
Mango chunda is a preserve that is common to all Gujarati households. In every summer my mom make it this chundo. Theplas and mango chunda are great combination. This combination is a popular snack option for most Gujaratis even today.
Chunda is a judicious combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.
But I have created an instant version of this very special recipe that tastes superb and is surprisingly easy to prepare. Sugar is added gradually so that it gets nearly dissolved in the juices of the grated mango.
The entire process is slow and requires continuous stirring and a lot of patience. After which the prepared chunda is poured into a heated pan and cooked for a very short time till its syrup is clear. This simple recipe will help you stock up a year's supply of mango chunda.
5 from 5 votes
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Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Recipe Cuisine Type: Homestyle Cooking
Recipe Taste: Sweet, Tangy
Calories 364 kcal
Servings 5


  • 2 cup Mango raw grated
  • 2 cup sugar
  • 1 tbsp cumin powder roasted
  • 2 tsp Kashmiri red chili powder
  • 4 cinnamon small pieces, dalchini
  • 4 cloves cloves laung
  • 1/2 tsp cardamom elaichi
  • 1 tsp salt


  • Mix the mango, salt well. Keep aside for 10 min.
  • Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
  • In pan, add mango mixture, cook till the sugar has dissolved, stir continually and cook over a slow flame till the syrup is of two string consistency.
  • All processed should be done in slow flame. Turn off the stove, add the cardamom seeds, red chilli, clove, cumin powder, cinnamon and mix well.
  • Cool completely. Store in sterilized glass jar and can be refrigerated for up to 12 months.
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5 from 5 votes

Recipe Nutrition

Calories: 364kcal | Carbohydrates: 93g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 484mg | Potassium: 172mg | Fiber: 3g | Sugar: 89g | Vitamin A: 976IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 1mg

Rinku Patel
Rinku Patel

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5 from 5 votes

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