Wash and dry the mangoes beforehand. Peel and then grate them.
For an authentic touch, serve the Mango Chunda in an earthen katori or a ceramic bowl.
Pair the Mango Chunda with Indian flatbreads like roti or Gujarati thepla. The simple flavours of the breads complement the tanginess of the pickle.
Garnish Mango Chunda with some fresh black sesame seeds and some chopped coriander leaves.