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 flavour of sunlight is captured in this pickle! Place a heavy bottomed pan on the fire and put mango-sugar mixture in it. Cook till all the water has evaporated, stirring to avoid sticking until it reaches 1.5 to 2 thread consistency. Add chilli powder while still hot.
Variations - this is something I like to do with a small batch - up the chilli quotient and add raisins.
There are a couple of variables you need to watch out for with Chundo.
1. MANGOES - In case your mangoes are not firm i.e. have begun to ripen, they would not do for Chundo. Rajapuri mangoes is what the recipe calls for, these are large mangoes that are used raw, sour and firm. The idea being that the pickle on being done should hold the form of the slivers it has been grated into. Between us ,Nani and I have created a volume based recipe that will work to help you start with smaller quantities the first time.