Instant Gujarati Mango Chunda Pickle Recipe

Chunda/Chundo is a traditional pickle made in Gujarat with the sourness from the raw mango, sweetness from the jaggery or sugar and the spiciness from the chilli powder. It tastes great with Thepla.You can use this as a spread for Toast as well.

Prep time: 4 hours
Cook time: 30 minutes
Total time: 4 hours 30 minutes
Yield: 500 Grams

Ingredients

• 500g Raw Grated Mangoes (Rajapuri variety)
• 750g Sugar
• 1 tsp salt
• 1 tsp Chilli Powder
• Pinch of Hing

Cooking Directions:

1. Peel and grate the raw mango.
2. In a pan, add the grated mango along with salt and turmeric powder.Cover and keep aside for 3-4 hours  until the natural juices of mangoes start to come and they become soft.
3. Gradually add sugar and mix well.
4. Simmer till it thickens and sugar syrup gets one thread consistensy. Also the mango shreds will become translucent and shrink.
5. Add hing and chilli powder to the mango mix after turning off the stove otherwise Chunda will become dark colored and not golden as we want.
6. When the mixture cools, fill your homemade Chunda in a sterlised glass bottle and enjoy anytime of the year.