Recipe by
Total Time:
24-48 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.