Chunda is a sweet, spicy and sour grated Mango pickle from Gujarat, one of the Western states in India. Stays good for two years or more as it is sun basked. A must with every Gujarati meal, it goes well with rotis, pooris and even theplas. ❤️
- 1 kg Rajapuri mango (raw mango) deskinned and grated
- 1.5 kgs sugar
- Salt as required
- 1 tsp haldi
- 2 tbsps jeera powder
- Chilly powder as required
Add the sugar, salt and haldi to the grated mango and keep it aside for a day. The next day tie it with a white cloth and sun bask it for 7-8 days mixing it every second day so that the sugar is evenly exposed to the sun. You will notice from the sixth day onwards it has formed a syrup. Sun it for two more days. Allow to cool and add the chilly and jeera powder. Mix well and store.