Thursday, 13 June 2013

Chunda (Hot, Sweet N Sour Mango Pickle)

Chunda are a staple in the northwestern state of India (Gujarat). Popular with combination of Methi Thepla.
This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips. 

ही पाककृती वाचा मराठीतून .....इथे क्लिक करा.


  • Raw Mango- 1 kg (approx 2 cups in grated form)
  • Sugar- approx 4 cups (may be needs less than or more than, depends upon sourness of mango) 
  • Red chili powder- 8 tsp
  • Roasted cumin crush- 2 tsp
  • Salt- 2 tbsp or to taste


  • Wash and wipe the raw mangoes. Peel the skin and grate them.  
  • Combine grated raw mango and sugar in big bowl. (Do not add sugar at a time, may be needs less than or more than, depends upon sourness of mango. Taste little, then add slowly. You can add sugar after 2-3 days after tasting.) Mix well. 
  • Pour this mixture in a dry and clean glass jar. (You can keep this bowl also.) Cover with muslin or thin cotton cloth. 
  • Keep in strong sun for 8 to 10 days.
  • Everyday stir well this before keeps in sun.
  • When sugar dissolves and  the mixture turns sticky, add chili powder, cumin crush and salt. Mix well.
  • Now keep only for one day in a sun. Chunda is ready now.
  • Serve with any paratha, puri or roti. You can add this in fasting menu.
  • Keep this jar in a dry place. Do not touch with wet hand or spoon.
  • You may keep this in refrigerator also.

  • Don't rub a salt on grated  raw mango and don't squeeze the water. Because chunda become very dry.
  • Don't keep chunda in a sun more than one day after mixed chili powder, thus chunda become blackish.
  • Do this chunda in mid of April. The sun is really strong that time. 


great-secret-of-life said...

my fav mango pickle

sheetal said...

Instead of sunlight can we cook and preserve it??

Purva Sawant said...

Yes you can. You can prepare this like murabba/moramba.

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