Keri no Chundo is a beloved Gujarati condiment that has found a place in nearly every household across the region, especially during the summer months when raw mangoes are in abundance. Deeply rooted in Gujarati culinary traditions, Chundo is more than just a sweet and spicy mango relish — it’s a symbol of the season’s bounty and the time-honored practice of preserving summer flavors to enjoy year-round. Often paired with thepla, bhakri, or khakhra, it offers the perfect balance of sweetness, tanginess, and gentle heat that awakens the palate and complements simple meals.
This mango preserve has its origins in the western Indian state of Gujarat, where preserving fruits and vegetables has long been a part of daily life, especially in regions with scorching summers and limited access to fresh produce during other seasons. Traditionally, Keri no Chundo was made by sun-maturing raw grated mangoes with sugar and spices over several days. Large porcelain or ceramic jars filled with the mango-sugar mixture would be left to slowly develop depth of flavor in the intense summer sun. The result was a thick, syrupy relish that captured the essence of raw mango and aromatic spices.
Today, with changing lifestyles and the need for quick solutions, instant versions of Chundo are gaining popularity — especially among younger generations and urban dwellers who still crave the nostalgic taste of homemade Chundo but don’t have the time or space to sun-dry ingredients for days. The instant method retains all the vibrant flavors and comforting familiarity of the traditional version, making it easy to recreate the same beloved taste in a fraction of the time.
Despite its humble ingredients, Keri no Chundo holds an iconic status in Gujarati cuisine. It’s not just a side dish but a cherished part of cultural identity — often packed into school lunchboxes, taken on travel journeys, or gifted in neatly labeled jars during family visits. This mango preserve transcends its role as a condiment, offering a flavorful reminder of home, heritage, and the joy of preserving seasonal abundance.
Ingredients
• 2 cups Grated Raw Mango (preferably Rajapuri or any firm, sour variety)
• 1 cups Sugar (adjust to taste)
• ½ tsp Salt
• ¼ tsp Turmeric Powder
• 1 tsp Cumin Seeds
• 1–2 Dried Red Chilies
• 3–4 Cloves
• 1 Small Cinnamon Stick
• 5–6 Whole Black Peppercorns
• 2-3 tsp Red Chili Powder (adjust to taste)
Method
1. Peel and grate the raw mangoes using a grater. Measure out 2 cups of grated mango and set aside.
2. In a thick-bottomed pan or kadhai, add the grated mango, turmeric powder, and salt. Mix and cook on medium heat for 1–2 minutes.
3. Add sugar and let the mixture cook. Stir continuously until the sugar dissolves and the mixture starts bubbling.
4. Add cumin seeds, dried red chilies, cloves, cinnamon stick, and peppercorns. Mix well and continue cooking until the sugar reaches a one-string consistency (check by stretching a drop of syrup between your thumb and finger).
5. Once it reaches the desired consistency, add red chili powder and cook for 1–2 more minutes.
6. Turn off the heat and let the Chundo cool completely.
7. Once cooled, transfer to a clean, dry glass jar and store in the refrigerator. It keeps well for up to a year.
Tips
• Use firm and big, sour raw mangoes for the best flavor and texture.
• Stir continuously once the sugar starts melting to avoid burning or crystallizing.
• Adjust sugar and chili levels based on your taste and the tartness of the mangoes.
• Use a clean, dry spoon every time to scoop out Chundo from the jar to maintain shelf life.
• The relish thickens slightly as it cools — don’t overcook it or it may become too sticky later.
- 2 cups Grated Raw Mango (preferably Rajapuri or any firm, sour variety)
- 1 cups Sugar (adjust to taste)
- ½ tsp Salt
- ¼ tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1–2 Dried Red Chilies
- 3–4 Cloves
- 1 Small Cinnamon Stick
- 5–6 Whole Black Peppercorns
- 2-3 tsp Red Chili Powder (adjust to taste)
- Peel and grate the raw mangoes using a grater. Measure out 2 cups of grated mango and set aside.
- In a thick-bottomed pan or kadhai, add the grated mango, turmeric powder, and salt. Mix and cook on medium heat for 1–2 minutes.
- Add sugar and let the mixture cook. Stir continuously until the sugar dissolves and the mixture starts bubbling.
- Add cumin seeds, dried red chilies, cloves, cinnamon stick, and peppercorns. Mix well and continue cooking until the sugar reaches a one-string consistency (check by stretching a drop of syrup between your thumb and finger).
- Once it reaches the desired consistency, add red chili powder and cook for 1–2 more minutes.
- Turn off the heat and let the Chundo cool completely.
- Once cooled, transfer to a clean, dry glass jar and store in the refrigerator. It keeps well for up to a year.
Stir continuously once the sugar starts melting to avoid burning or crystallizing.
Adjust sugar and chili levels based on your taste and the tartness of the mangoes.
Use a clean, dry spoon every time to scoop out Chundo from the jar to maintain shelf life.
The relish thickens slightly as it cools — don't overcook it or it may become too sticky later.
