Grandma's recipe- Chundo | How to make Grandma's recipe- Chundo

By Parul Bhatt  |  24th Mar 2016  |  
5 from 1 review Rate It!
  • Grandma's recipe- Chundo, How to make Grandma's recipe- Chundo
Grandma's recipe- Chundoby Parul Bhatt
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About Grandma's recipe- Chundo Recipe

A popular, all time favorite sweet, sour and spicy Gujarati Pickle. This is a traditional method of using Sun rays to prepare Chundo and is used from generations hence grandma's recipe. This is the right season to make pickles and enjoy through the year. You can serve it as pickle / chutney/ condiment as you like. One of my Christian friend uses it to marinate his chicken. Can't believe? I serve it with Roti, Puri, Thepla, Parathas, Mathri. It takes longer time to make Chundo with this method but worth it. Once you taste the pickle you will not like Chundo cooked on gas Stove method.

Grandma's recipe- Chundo

Ingredients to make Grandma's recipe- Chundo

  • 4 cups raw Rajapuri mango - Shredded
  • 2 Tsp. sugar
  • 6 Cups sugar
  • 4 tbsp. red chilli powder - Preferable Reshampatti
  • 2 tbsp. roasted cumin seed powder
  • 5 cloves
  • 1" cinnamon stick - 2 nos.

How to make Grandma's recipe- Chundo

  1. Take raw Rajapuri Mangoes, wash thoroughly and dry them completely with kitchen towel
  2. Peel the skin and grate the mangoes. Do not grate very fine otherwise it will be pulpy
  3. Mix salt and sugar with grated mangoes, whisk with spatula thoroughly till sugar dissolves
  4. Transfer into a broad steel vessel with a rim. Cover the vessel with a muslin cloth and tie with a string.
  5. Keep the vessel under the direct rays of the sun during day and bring it back indoors in the evening.
  6. Next day before putting the vessel back in the Sun, remove the cloth and stir well, again close it.
  7. Repeat the process till sugar dissolve to the double string consistency. It will take 10 to 15 days depending on the heat .
  8. Once sugar dissolve into double string consistency add red chilli powder and cumin seed powder. Mix well. Leave it in the Sun for one day.
  9. Allow the pickle to cool for a day or two, stir well. add cloves and cinnamon Store in a sterilised air- tight glass jar. . The delicious chunda is ready for you. and your loved ones to enjoy through out the year.
  10. Remove in a small bottle jar for daily use.

My Tip:

Select Firm, raw Rajapuri Mangoes. It should have green color when you grate it, this will ensure long shelf . Do not squeeze out water after adding salt and sugar, it will make your chunda dry. Reshampatti chilli powder gives deep red color

Reviews for Grandma's recipe- Chundo (1)

Khusum Thakur Khusum Thakur2 years ago