Recipe for Gujarati Chunda

This is Recipe for making at home typical Gujarati Style Kairi or Raw Mango Chunda, which is served as a side-dish in most Gujarati meals and is normally eaten with Chapati or Thepla.
The Kairi Chunda is specialty Pickle preparation from Gujarat using Raw Mangoes to make this durable Pickle.
The preparation is easy, simple and does not consume much time or effort.

Preparation Time – 20 Minutes
Serves – 4 Persons

2 Medium sized Kairis [raw mango]
1 Tea spoon Salt
1 Tea spoon Red Chili powder
1 Tea spoon roasted and grounded jeera

Remove the skin of the kairis and cut it into thin vertical pieces.
Add to this a Tea spoon of salt, red chili powder, ¼ Katori salt, 1 katori sugar, 1 tea spoon roasted and grounded cumin seeds (jeera).
Mix all the above ingredients well.
Then put this mixture in a glass bottle.
To the lid of the bottle tie a cloth and keep it in the sun for 15 days.
Then shake the bottle vigorously.
This pickle can be preserved for a year.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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