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Shweta Arora
An Instant version of the traditional mango chunda that can be made in less than 30 mins and pairs well with parathas and theplas or even as dip.
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Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Side Dish, Snack
Cuisine Indian
Servings 4 people


  • 1 cup grated raw mango (around 2 green mangoes,skin peeled and grated),
  • ¼ teaspoon turmeric powder
  • 1 cup sugar or as required
  • 1 teaspoon red chilli powder or as per taste
  • 1 teaspoon roasted cumin seeds powder
  • ¼ teaspoon salt or to taste


  • In a microwave safe bowl add the grated mango, turmeric powder & salt. Mix & allow it to sit for 15-30 mins.
  • Add tablespoon of sugar at a time & mix till sugar is completely dissolved before adding the next tbsp. Continue stirring till the sugar is completely dissolved. 
  • Now microwave on high for 3 mins. Remove, stir and then microwave for another 3mins. Allow to cool completely. You should get a one thread like syrup consistency. The syrup will thicken over period of time.
  • Add the roasted cumin seed & red chilli powder. Mix well.
  • Allow to cool completely and then transfer into air-tight clean container. 


The sourness of the raw mango varies so adjust the sugar accordingly. Mine were not that sour so 1 cup sugar was just perfect, if yours are too sour add more sugar
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