Ingredients

• 1 1/4 kg - rajapuri mangoes
• 1 1/4 kg - sugar
• 50 g - red chilli powder
• 2 tsp - salt

How to Make Chhunda (Grated Mango Pickle)

• Peel and grate the mangoes.
• Wash, apply salt and put aside for an hour in a big steel bowl.
• Add sugar. Mix well.
• Cover the vessel with a muslin cloth, and tie it tightly to make it almost airtight.
• Place the vessel with the pickle, in the sun for 10-12 days.
• However open the muslin cloth every evening, mix the mangoes and cover again tightly.
• To ensure that the ants do not get in, place the vessel in a plate of water during the night.
• After 12 days, add red chilli powder, mix well and put in the sun for one more day.
• Cool it overnight and store in a dry sterilized glass jar the next morning.
• The pickle is ready to be eaten.