Chunda / Chundo – Gujarati Mango Pickle.

“Chunda / Chundo – Gujarati Mango Pickle” 

Chunda or Chundo – A Traditional Gujarati Mango Pickle made with Raw mangoes. Its sweet, its sour and hot too… This recipe is from my mom who actually learnt it from my Massi (my mom’s sister), who had amazing Gujarati neighbours….in fact she called them her extended family.  Most of the Gujarati recipes which I know have been passed on through her and my friends in Mumbai.
Its one of the most simple pickle recipe which I know, grated raw mangoes, combined with sugar, salt and spices… The best thing about these are that they can be prepared over stove top and are fast too.
As this recipe has been passed on from massi to mom and now to me I am sure mom must have done some changes to the original but trust  me its just too good…and worth trying.


Raw Mangoes – 5 (Approximately 500 grams)
Salt – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Sugar – 2 1/2 cups (Adjust sugar as per taste)
Red chilli powder – 1 teaspoon (really hot ones)
Roasted cumin seeds powder – 1 1/2 teaspoon


Soak mangoes in water for half an hour, wash thoroughly and peal  and grate then.

Place the grated mangoes in a large mixing bowl, add salt and turmeric powder, mix well, cover and let it marinate for 2-3 hours. (If possible keep it in sunlight)

Once the mangoes have marinated for almost 2-3 hours, you will see that they have released some water, don’t worry and don’t discard the water. Transfer the marinated Mangoes to a cooking pot and add sugar 2-3 tablespoons at a time and keep mixing until the sugar has combined well.

Place the pot on medium heat and stir constantly until all the sugar has melted and bubbles start to appear. Reduce the flame to low and red chilli powder, mix well and continue cooking on low flame. Keep stirring continuously as this is the most crucial stage, continue cooking until the syrup reaches the one string consistency. You might feel that the syrup is a bit runny but don’t worry urn off the heat, as once it starts cooling it will attain the desired consistency. Also remember over cooking will result in crystallization of sugar.

Let it cool down, then add roasted cumin powder and mix well. Once its cooled down completely and is at room temperature, store it in clean and airtight glass jar.
Chunda is ready to serve. A perfect accompaniment for Theplas, Savory Parathas and Masala Puris.
To make Chunha or Chundo please use firm Raw Green mangoes which are very sour and have a greenish white pulp, never use the ones which are yellowish in colour.
Chunda can be stored up to a year in room temperature if kept in an airtight jar and as my grandma says never use a wet spoon to take out pickles.
I have shared the stove top method of making chunda but mom also makes it the traditional way, which is simple but takes more time.
Please check seasoning and adjust as personal preference.

Traditional Method – Once  the shredded mangoes have marinated well, she combines all ingredients together and fills them up in clean and sterilized glass jars, covers then up with muslin cloth and keeps it in sunlight every morning and would bring it indoors in the evening.  This process would take around 7-10 days for the pickle to be ready.
Knowing how impatient we were for the pickles she used to prepare a small batch of may be a kilo or so. Usually pickles at home are made in large quantity so that they could last for a year at least. 

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