Pickles,Jam & Chutney powder/ VIDEO RECIPES



Today i have for you all a classic Gujarati sweet and sour pickle that’s popularly known as “ Chundo / Chunda / Aam ka Murabba / Raw mango Jam ” . Its sweet,sour and slightly spicy in taste. Aam ki launji / Raw mango chutney prepared in the northern regions is its close cousin . Next time i will prepare that and share with you all but for today it is Gujarati Chundo — my all time favorite jam since childhood. It’s addictive , lip smacking , easy to make and super versatile .

Growing up , my mom used to prepare this every year in the mango season and it would be over in no time. A spoonful of it would be licked clean in no time after lunch and satisfy my sweet craving. This sweet sour relish is highly irresistible . The best part of this jam is this homemade jam has no preservatives yet stays good for a long time .Do try this mouthwatering simple pickle this season and relish it with anything and everything . Tastes awesome with bread , thepla , chapathi etc . Here you go….

Check Out the Video recipe here :

you can also check Homemade Tomato Jam Recipe ..



Smitha Kalluraya
Course condiments
Cuisine north indian


  • 2 cups Raw mango, grated ; tightly packed
  • 2 - 4 cups Sugar, ( depending on the mango sourness your pref)
  • 1 tsp Salt
  • 1 - 2 tsps Red chilli powder, ( Optional )
  • 1/4 teaspoon Turmeric powder
  • 2 Cinnamon stick
  • 3 - 4 nos Cloves/ Lavang


  • Wash ,pat dry,peel and grate raw mangoes.
  • Slightly crush cinnamon - cloves .
  • In a kadai / thick pan take the grated mango . Add sugar , salt and a pinch of turmeric to it and place it on flame .
  • Mix everything together with a ladle.Cook in a medium flame till the sugar turns syrupy .The sugar will melt and the mix will start to bubble.
  • Over medium heat, continue to cook the mix till it becomes thick.
  • Add chilli powder and crushed cinnamon - cloves powder.Mix everything well
  • Keep stirring till the mixture thickens like a jam/marmalade. The whole process takes around 15-20 minutes.
    RAW MANGO JAM recipe
  • Remove from flame. That's it Raw mango jam is ready .Allow it to cool.
  • Store in a airtight clean sterilised glass jar. Serve with bread , roti , thepla , etc . Stays good for a year without refrigeration or in fridge .


  1. Choose less sour firm mangoes . I use totapuri / rajapuri variety mangoes .
  2. Don't overcook the jam . It will harden .
  3. For flavoring i have added cinnamon and cloves. You can use something else too or omit.Instead you can use cardamom or roasted cumin powder .
  4. If made well,stored well and used with clean hands , this homemade jam remains fresh for many months even at room temperature.

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  • Reply
    marudhus kitchen
    May 9, 2015 at 5:38 am

    Perfect seasonal jam recipe…yumm

  • Reply
    Sony P
    May 9, 2015 at 12:29 pm

    One my fav murano a with hot chapati !

  • Reply
    Kushi S
    May 10, 2015 at 3:09 am

    Mouth Watering!

  • Reply
    Rafeeda AR
    May 10, 2015 at 6:40 am

    Looks so good dear…

  • Reply
    May 14, 2016 at 6:32 pm

    Just made it, awesome stuff.

  • Reply
    Anu Natasha
    May 27, 2016 at 11:30 am

    Today I made itIt came out good thanks for sharing

  • Reply
    Anu Natasha
    May 27, 2016 at 11:32 am

    Today I prepared jam it came out good thanks for sharing

  • Reply
    May 25, 2017 at 4:35 pm

    Hi Smitha, I tried this recipe today & it did turn out awesome, but just a little bit spicy coz of the excess chilli powder.. any tips to reduce it other than adding more sugar???

    • Reply
      Smitha Kalluraya
      May 29, 2017 at 4:58 am

      reducing spicyness now is difficult now other than adding more sugar .. you can also add little citric acid .. that is lemon crystals

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