Chunda Sauce and Modern Indian Pickles

Think of our Chunda Sauce as your new kitchen multitasker. Since it is made from seasonal Ladwa mangoes and sun-aged for two weeks, it packs a concentrated punch that works just as well as a cheese board spread or a quick marinade as it does with your morning parathas.

For us, pickle making is not just about preservation, it is a ritual. We wanted to take the flavours we grew up with—that tangy, sweet, spicy comfort—and make them fit into modern kitchens. Our Chunda Sauce is the best example of this. We take the heirloom Gujarati Chundo recipe and transform it into a versatile sauce that goes beyond the dining table.

We source only seasonal Ladwa mangoes from Valsad. These are hand-cut, never machine-pulped, to keep that chunky, authentic texture. We then rely on traditional clay pots and the sun for a two-week aging process. This patience is non-negotiable. Because we avoid artificial preservatives or chemicals, you get a clean, honest taste that changes slightly with every batch based on the mangoes' natural sweetness.

Our experimental range, like the Pineapple Pepper or Olive Jalapeno pickles, follows the same philosophy. We are playing with the evolution of aachar. These are meant to be 'hatke' (different) while staying true to our roots. Whether you use our sauce to jazz up a stir fry or as a dip for your evening snacks, you are getting the same small-batch quality our family has been crafting for 13 years. No fake colours, just real, sun-aged, heart-filled goodness.