1. Peel and grate mangoes. Mix with the salt and haldi and leave for about half an hour.
2. Now taking a little at a time sqeeze gently and put the dried pulp into clean steel vessel.
3. To the pulp add the sugar and mix well.
4. Tie a piece of muslin over the mouth of the vessel and place in the sun.
5. Now, if you want to do it right and have the patience, then keep the chunda in the sun for full 21 days.
6. Every morning, stir it once nicely, place it under sun and at night take it indoors.
7. The pickle is done when the sugar has melted to a syrup and reaches a 1.5 - 2 string consistency. (to test, take a smidgen of syrup between your thumb and forefinger. When you pull them apart, they should form 1.5 to 2 threads).
8. When done, add the chilli powder.
9. If well sunned and taken care of the pickle will keep for a year without refrigeration.

Other option:

For those of you not wanting to wait for the pickle to cook in the sun there is an easier option, but be warned it will not taste the same. (It is almost like the flavor of sunlight is captured in this pickle!) .

1. Place a heavy bottomed kadai on fire and put mango-sugar mixture in it.
2. Cook till all the water has evaporated.
3. Keep stirring to avoid sticking at bottom of vessel.
4. Cook it till it reaches to 1.5 or 2 thread consistency.
5. Add chilli powder while still hot.
6. Remove from fire. Chundo is ready. Keep it in airtight container when it cools down.

Making Time: 22 days.

Serves: many

Shelflife: 1 year.

Note:

Selection Of Mangoes:

1. MANGOES - Rajapuri mangoes is what the recipe calls for, these are large mangoes and are used raw and firm. The idea being that the pickle on being done should hold the form of the slivers it has been grated into.
2. Over Ripe Mangoes -Dont go for mangoes which are not firm or if they are ripe. They wont make a good chunda but a chutney of it.
3. Katki kairi Pickle - Instead of Chunda, go for "Katki Kairi Pickle" (a variation of the Chunda) Chop the mangoes into tiny dice, instead of grating them and then cook them on the gas like the gas cooked chunda.

Other points to be noted:

• If you want to add texture, maybe you can add raw firm papaya to the grated mango.
• The Sun is the other variable Remember the sun is very hot in India averaging 38-40 degree Celsius so vary the amount of days accordingly, if its really hot where you are then 3-4 days will suffice, but if the intensity is lower then the number of days will vary between 4-8 days.
• If you notice that there is crystalisation happening, then the sugar ratio is too high, you need to grate and salt some more mango and add it in so keeping one mango spare might be a good idea for the duration, (if you dont use it in the chutney then refer to the bottom of the post for another recipe you can use) it up in.
• Watch out for ants! THe muslin is to keep them and other stuff that might get in out, but this stuff is ant magnetic so extra precaution of placing it in a bath of water should help. Dont let the water get into the pickle though.
• 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. If taken care it, the pickle is kept for a year without refrigeration.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.