Ingredients

• 2 - mangoes, raw and firm
• 1 cup - sugar
• 2 tbsp - salt
• 1 tsp - turmeric
• 4-5 - cloves
• 1 inch stick cinnamon
• 2-3 - cardamoms
• 1 tbsp - chilli powder
• 1/4 tsp - saffron

How to Make Chunda

• Peel and chop mangoes into very fine pieces. Place in a jar (earthen, glass, or china).
• Sprinkle salt and turmeric.
• Shake the jar to coat mangoes evenly.
• After 2 hours add sugar. Shake again.
• Keep aside for 24 hours. Shake again and transfer to a wide bowl.
• Cover with a thin mesh or muslin. Place in the sun. If the sun is very hot (summer of India averaging 38-40 degree Celsius), then 3-4 days will suffice. But if the intensity is lower then the number of days will vary between 4-8 days.
• The pickle is done when all the sugar has melted to a sticky thin syrup. Remember to take the bowl inside every evening.
• To stir and place outside every morning.
• When done, add the chilli powder.
• Crush the other spices coarsely and add to pickle.
• Be careful not to touch a wet spoon to the pickle.