Chunda (Sun cooked Raw Mango pickle) is a very popular Gujarati pickle eaten with thepla's. Traditionally it is cooked under the sun along with sugar as the main ingredient. Each day you need to give the mixture a good stir so that the sugar dissolves to make it to a syrup consistency. Chunda has a mix of sweet, sour and spicy flavours.
1 kg Raw mango 
1½  cup Sugar (I used the baking cup size measurement) (add more sugar if the sugar is less sweet)
4 tsp red chilly powder
2 tsp cumin powder
2 tsp salt
Wash, clean dry & peel the raw mangoes, Grate them and keep then aside in a thali
Add sugar, red chilly powder, cumin powder & salt to it, give it a good stir with your hands and place it into a jar.
Place this jar in direct sunlight until the sugar melts and become like a syrup consistency. The raw mangoes will also turn transparent & sticky.
Don't forget to bring the jar in the house during dusk, otherwise dew drops may get collected at night and it will spoil the preserve.
When I made the chunda  the temperature was 35°C which took 4 days to sun cook the pickle.
Serve with roti, paratha's thepla's 
Note: you may store the chunda at room temperature but to be on a safer side it's better to store it in the fridge.


  1. Mom always made it when we were kids!

  2. loving it..I think that dabba is mine.

  3. woweeeeee .... slurrrrrp :)


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