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.