By Shreya Sarpal
June 6, 2025
Mango chunda is a sweet and tangy pickle which originates from Gujarat. It is made with raw mangoes, sugar and spices and perfectly balances between sweetness and tanginess
2 cups grated raw mango 1½ cups sugar 1 tsp salt 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp roasted cumin powder ½ tsp black salt
Wash, peel and grate the mangoes.
Take a bowl, mix grated mango, sugar, salt, turmeric powder, mix it well and let it rest for 6-8 hours, until the sugar dissolves and forms a syrup.
Transfer the mixture to a pan and cook on low heat, stirring continuously until the mixture thickens and forms a jam-like consistency.
Once the mixture cools, mix the red chilli powder, roasted cumin powder, and black salt.
Allow the chunda to cool completely before transferring it to a jar.