Chhunda (Grated Mango Pickle)

Recipe by
Total Time:
15-30 minutes
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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.