Chunda Recipe

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.

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