By Devi Poojari
April 25, 2024
Spicy, sweet and sour – the mango chunda is an iconic Gujarati pickle that is enjoyed with thepla and other flatbreads. A delicacy that is prepared especially in the summer, tap to see the full recipe that you can recreate at home.
500 grams raw mango, grated 1.5 cups raw sugar 1 teaspoon red chilli powder 1 teaspoon roasted cumin powder 4-5 cloves ¼ teaspoon salt
Add the shredded mangoes to a large mixing bowl along with the remaining ingredients.
Using a spatula, make sure that the shreds are thoroughly coated in the sugar and spices.
Transfer to a dry glass jar and cover the mouth with a clean muslin cloth.
Place the jar in the sunlight everyday for 10-12 days, for a minimum of 7-8 hours.
Use a dry spoon to stir the mixture each day and allow the sugar to be absorbed by the mango once it turns syrupy.
Rest indoors by placing an air-tight lid on the jar after the duration for an additional week before it is ready to use.