Chunda Hot Sour Sweet Mango Pickle From Gujarat Recipe

This delicious pickle from western india takes time and effort to make but the results are well worth it Traditionally, the pickle is kept out in the sun for 20 to 30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent Since most of us don't have the time and sometimes the sun required to do this, here is a quick and less time-consuming version of the recipe.