What Is Chunda? Gujarati Chundo vs Murabba vs Achar

Chunda (also called chundo or chhundo) is a sweet, tangy and mildly spicy relish made from grated raw mango. It comes from Gujarat, where it's eaten with theplas, khakhra and parathas. Unlike most pickles, chunda is made without oil: the grated mango is slow-cooked or sun-cooked with sugar or jaggery and spices until it turns thick and glossy.

What is chunda?

Chunda is a cross between a pickle and a jam. The raw mango gives it sourness, the sugar or jaggery gives it sweetness, and red chilli and cumin give it a gentle kick.

In many Gujarati homes, making chunda is a summer ritual. Families prepare a big batch when raw mangoes are in season, then enjoy it all year. Because it keeps well, chunda is also the favourite travel food: it often goes into the tiffin on long train journeys, alongside theplas.

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How chunda is made: sun-cooked vs stovetop

The traditional sun-cooked method (tadka chhundo). Grated raw mango is mixed with sugar and salt and left to release its juices. The mixture is covered with a thin cloth and kept in strong sunlight for several days, stirred once a day, until the sugar melts into a thick syrup. Spices go in at the end.

The stovetop method. The same mixture is cooked gently in a kadhai until the syrup thickens. It's quicker, taking an hour instead of days, and it's how most chunda is made today.

Both methods give the same result: tender shreds of mango in a glossy, sweet-sour syrup.

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Chunda vs murabba vs achar vs launji

How FarmDidi's chunda is made

Our Mango Chunda starts with desi raw mangoes (pairi, rajapuri and gavthi varieties) picked from farms near Pune. Our Didis grate the mangoes and cook them with jaggery instead of white sugar, plus spices and a hint of black salt.

There's no oil and no chemical preservatives. The result is grated mango in a jaggery syrup that is mostly sweet, a little sour, with a gentle spicy finish. It was even a hit with Namita Thapar on Shark Tank India.

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How to eat chunda

• With thepla or khakhra. The classic Gujarati pairing, and perfect for travel.
• With paratha or puri. A spoon on the side turns a simple breakfast into a treat.
• With curd rice or khichdi. The sweet-sour taste balances plain, comforting food.
• As a spread. Spread it on toast or a roti wrap instead of jam.
• In a lunchbox. Kids who don't like spicy pickles often love chunda.

Amla chunda: the winter cousin

Chunda isn't only made with mango. In winter, when amla is in season, the same method works with grated amla. Our Amla Chunda with Jaggery is sweet, tangy and full of amla's sharp flavour. To learn more about amla, read our guide to amla benefits for women.

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How to store chunda

• Always use a clean, dry spoon.
• Keep the jar tightly closed in a cool, dry place.
• For the best taste, refrigerate after opening.
• Check the best-before date printed on the jar.

Frequently asked questions

Taste the original: Mango Chunda · Amla Chunda with Jaggery · Sweet Mango Pickle · All sweet pickles