 Gujaratis use mango to make "chunda" (a spicy, grated mango delicacy).Mangoes are used to make "murabba" (fruit preserves), "muramba" (a sweet, grated mango delicacy), "amchur" (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol.Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut.