Mango Chutney-Chundo

Finished chundo

Mango (sweet) pickle, chundo(છુંદો)

Course: Anytime
Cuisine: Gujarati, Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 3 hours 50 minutes
A sweet and sour chutney delicious with rotlis or as a sandwich spread.
Print Recipe


  • 1 kg green mango unskinned weight
  • 1 kg sugar white. Also see notes below.
  • Half tsp Salt

For vaghaar

  • 2 tbsp Vegetable oil
  • 2 sticks cinammon
  • 1 tsp Mustard seeds rai
  • pinch asafoetida powder hing

Other Spices

  • 2 tsp red paprika powder According to taste
  • 1 tsp powdered cardamon Elaichi
  • 1 tsp cinnamon powder
  • 1 tsp clove powder


  • Weigh the mango(s) before peeling. The weight and the sweetness of the pulp will determine the correct amount of sugar.
  • Skin and Grate the mango(s). Place in a wide bottom large pan.
    grated raw mango
  • Cover grated mango with the sugar and set aside for 2-3 hours.
    Sugar and grated mango
  • The sugar will melt and mix with the mango.
    Mixture of sugar and mango
  • Now cook the mixer over a low heat until the sugar starts to become jellylike(syrupy). Do not evaporate all the liquid, keep the mass a little runny.
  • Once the syrup has formed, take the pan off the heat.
  • Let it cool a little.
  • In a separate small pan heat up the oil and and add the vaghaar ingredients. Add the hing just as the ingredients start to splutter. Quickly add this vaghaar to the main chundo.
  • Once the mass has cooled further, add the rest of the spices.
  • Mix well and transfer to glass jar(s). Always heat up the jar(sterilize) without the lid in the microwave before filling with the chundo. Close jar once the pickle is completely cold. As the chundo gets eaten, always transfer remaining chundo into a smaller jar. Try and keep the air portion in the jar to a minimum to extend the life of the pickle.


Look for hard raw mango with dark green skin. Signs of yellow means the mango is ripening and it will be difficult to achieve the sweet and sour taste.The amount of sugar should equal the weight of unskinned mango. Unless you buy the indian pickling mango(rajapuri) you will most likely need 20 to 30 % less sugar. I have been using the south American mangoes marketed for consumption as a  fruit and these tend to be sweet. Hence I use almost 40% less sugar. The creamier the flesh, the more sour the mango. Less sugar will mean the syrup will be slower to develop.I must acknowledge that this is Lalitaba's recipe. Like with most recipes, I can still not emulate her chundo!
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