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Keri No Chundo
Binjal Pandya

Keri No Chundo

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main
Cuisine: Indian
Ingredients Method Notes

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.

Notes

  • 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.