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Chunda
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Chunda Recipe By Chef Ajay Chopra

Chunda Recipe

Ajay Chopra

Ajay Chopra

Chunda is a Gujarati mango pickle. Chef Ajay Chopra shares the recipe for this sweet and tangy pickle.

Preparation Time

Preparation Time

5-10 Min

Cooking Time

Cooking Time

10 Min

Meal Type

Meal Type

others

Difficulty

Difficulty

MEDIUM

Ingredients For Chunda Recipe

  • For Chunda

    • 2-3 raw mangoes

    • 1 cup sugar

    • 1 tbsp rock salt

    • 2 cinnamon sticks

    • 4-5 cloves

    • 1 tsp turmeric powder

    • 1 tbsp deggi mirch

    • 1 tsp roasted cumin powder

    • 1 tsp black pepper powder

    • 1 tsp carom seeds

How to make Chunda Recipe?

  1. Peel the raw mangoes and grate them in a bowl.
  2. Add sugar, rock salt, cinnamon sticks, and cloves to the grated raw mangoes, mix well and put this mixture in a jar. Close the lid of the jar and keep this jar at room temperature for a day.
  3. Next, remove the mixture in a bowl, add turmeric powder, deggi mirch powder, roasted cumin powder, black pepper powder and carom seeds to it and mix well.
  4. Transfer the mixture to a jar, close the lid and keep it in the sun for a day.
  5. Mango Chunda is ready.

View Step by Step Recipe

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Peel the raw mangoes and grate them in a bowl.

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Add sugar, rock salt, cinnamon sticks, and cloves to the grated raw mangoes, mix well and put this mixture in a jar. Close the lid of the jar and keep this jar at room temperature for a day.

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Next, remove the mixture in a bowl, add turmeric powder, deggi mirch powder, roasted cumin powder, black pepper powder and carom seeds to it and mix well.

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Transfer the mixture to a jar, close the lid and keep it in the sun for a day.

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Mango Chunda is ready.

Chunda is a Gujarati mango pickle which is made in all Gujarati households. It is made from raw mangoes and similar to most of the Gujarati recipes, lot of sugar is needed in this recipe. 

In this recipe, the grated raw mangoes are mixed with lots of sugar and some spices and then this mixture is sundried. Red chili powder and roasted cumin powder are then added to it. The sweetness of sugar, the mild spice of red chillies and the sour raw mangoes make for a mouthwatering combination.

This Chunda pickle goes well with theplas, khakras and parathas.

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