By Akshara
April 14, 2026
This traditional sun-dried pickle, often known as Chunda, is a masterclass in patient, slow-flavor development. By allowing the sun to cook the mangoes rather than a stovetop, you preserve the fruit's integrity while creating a probiotic-rich syrup that balances heat and sweetness perfectly. It is the ultimate zesty companion to crispy parathas or salty snacks, offering a nostalgic taste of Indian summers.
2 cups grated raw mango 2 cups sugar or jaggery powder 1 teaspoon roasted cumin powder 1 teaspoon red chili powder 1/2 teaspoon black salt
Combine the grated mango and sugar in a large glass bowl and let it rest until the sugar dissolves into a thick syrup.
Cover the bowl with a thin muslin cloth and place it in direct sunlight for 5–7 days, stirring once daily.
Once the syrup reaches a one-string consistency and the mangoes look translucent, stir in the spices and black salt.
Transfer the finished pickle to a sterilized glass jar and store it in a cool, dry place to enjoy year-round.