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. 


  1. Instead of sunlight can we cook and preserve it??

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


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