Kesar Elaichi Aam Chunda Pickle Recipe - Mango Chunda Recipe

The Kesar Aam Chunda Pickle Recipe is a sweet and sour pickle made with grated raw mangoes, pistachios and almonds and tastes delicious along with Thepla for breakfast.

Archana Doshi
Kesar Elaichi Aam Chunda Pickle Recipe - Mango Chunda Recipe

The Kesar Elaichi Aam Chunda Recipe is change from the traditional spicy version of the famous Gujarati chunda where raw mangoes are grated and combined with sugar syrup along with some saffron, and dry fruits give it a refreshing to taste.

Thelpa's and Mango chunda pickle are a famous combination, that even children enjoy this pickle due to its sweet and sour taste. 

There are two different methods of preparing this pickle. Traditionally the mangoes are mixed with sugar are made to sit in the sun for 7-14 days until the sugar melts and attains a 2 string consistency. It's easy when you have your own home, terrace and live in a place where sun is in abundance for more than 14 hours a day. 

Due to weather constraints, another method was devised to make the preparation of this pickle easier. All it requires is a bit of patience. The Chundo Pickle lasts upto a 1 year when stored in a cool dry place. Make sure not to use wet spoons while scooping the pickle out.

Serve Kesar Elaichi Aam Chunda Recipe along with the Gujarati Methi Thepla for breakfast.

Here are a few more Pickle Recipes that can be tried at home.

  1. Tangy Lemon Pickle Recipe With Kalonji & Rock Salt
  2. Nellikai Oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe)
  3. Mangai Inji Recipe (Mango Ginger Pickle)
  4. Singhade Ka Achaar Recipe (Water Chestnut Pickle)

Tip: Make sure, the mangoes you use are sour mangoes and have to be very raw, they should not have the yellowish pulp, but a greenish pulp. The more raw the mangoes, the longer the shelf life.

Course: Side Dish
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

20 M

Cooks in

20 M

Total in

40 M


1 Cup


  • 1 cup Mango (Raw) , grated
  • 1 teaspoon Salt
  • 1-1/2 cups Sugar
  • 1 teaspoon Cardamom Powder (Elaichi) , freshly ground
  • 1/4 cup Slivered Almonds (Badam)
  • 1/4 cup Pistachios , sliced
  • Saffron strands , a few

How to make Kesar Elaichi Aam Chunda Pickle Recipe - Mango Chunda Recipe

  1. To Kesar Elaichi Aam Ka Chundo Recipe, wash the mangoes and dry them completely. Peel the skin of the mangoes and then grate them. Combine the grated mangoes and salt and leave aside for 2 hours.

  2. Once the mangoes have been marinated, add the sugar little by little to the mango mixture and stir continuously using a spoon till all the sugar is nearly dissolved. 

  3. Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely.

  4. You will find bubbles frothing up on the surface, but continue stirring the Mango Chunda until one string consistency of the sugar syrup is reached.

  5. This step is crucial as over-cooking will make the sugar crystalize the Mango Chunda later. Remove the Mango Chunda from the flame and let the mixture cool completely. Continue stirring while it is cooling occasionally.

  6. Once the Mango Chunda is cooled, add the pista, elaichi kesar and stir in well.

  7. The Aam Chunda once cooled completely will be ready to be consumed, however the Chundo once marinated for a couple of months will taste even better.

  8. Serve Kesar Elaichi Aam Chunda Recipe along with the Gujarati Methi Thepla for breakfast.