Keri No Chundo (Raw Mango Chutney)

Vietnamese cuisine seafood salad and soup icon served with crispy lamb, chicken soup with shiitake mushrooms, beef noodles, mango salad, spinach salad with shrimps, eggplant stew

Keri No Chundo is a raw green mango sweet jam or chutney  which is prepared from raw mangoes that are finely grated and cooked with spices and sweetened with sugar. The traditional process relies on sundrying the fruit but a more instant version is prepared here. It is very popular in Gujarat, India.

Chundas are made for eating with parathas, rotis and puris. It is alos a side dish with thali and with theplas.


  • 2 large green mangos
  • 1 teaspoon salt 
  • 1/4 teaspoon turmeric powder
  • 500g granulated or caster sugar
  • 1 tsp Kashmiri red chilli powder
  • 1/2 teaspoon cumin powder


  1. Peel the skin from the mangoes.
  2. Grate the mango with a cheese grater using the large holes only into a mixing bowl.
  3. Add the salt, turmeric powder and mix thoroughly.
  4. Add the mango mixture to a frying pan or kadai. 
  5. Add the sugar and mix.
  6. Heat the pan on a low level for 15 minutes at least.
  7.  Keep stirring as part of the cooking process. The mixture will melt as the sugary mix slowly simmers.
  8. Take off the heat after 15 minutes and allow the chutney to thicken. It will form a sticky mass on cooling – similar to marmalade but without gelling.
  9. No further cooking after this to prevent the sugar from crystalizing
  10. Cool completely. It will have a soft syrupy jam consistency.
  11. Add the chilli powder and cumin powder. Mix to produce a rich orange colour with strands of mango in it.
  12. Store in an dry airtight container or jam jar and store in a cool dry place.
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