Chunda: Sweet, Tangy, and Oh-So-Yummy! – Your New Favourite Relish, Yaar!

Namaste and Kem Chho, my foodie friends! Chef Curry Do’pyaza here, back in your kitchens (and hearts!) with a recipe that’s as bright and sunny as a Gujarat morning: Chunda!

For my Gujarati folks, you already know what’s coming. But for the rest of you, get ready to discover a sweet and tangy mango relish that will absolutely blow your taste buds away!

When Do We Feast on Chunda?

Chunda is practically synonymous with summer in Gujarat. As soon as the mangoes start ripening, every household begins the annual ritual of making this delightful condiment. It’s a staple during festivals like Uttarayan (the kite flying festival) and Janmashtami, adding a sweet and tangy counterpoint to all the savory treats. It’s also enjoyed year-round as a side with rotis, parathas, or even as a unique topping for your favorite chaat!

A Little Trip Down History Lane

Like many Indian recipes, the exact origins of Chunda are shrouded in mystery. But, it is believed to have originated in Gujarat, where mangoes are abundant. It was a way to preserve the delicious fruit and enjoy its flavour long after the season ended. Over time, it became an integral part of Gujarati cuisine, passed down through generations.

Ready to Cook? Here’s What You Need!

Preparation Time: 20 minutes
Cooking Time: 45-60 minutes (depending on the method)

Ingredients:

Keri (Raw Mangoes): 1 kg, peeled and grated (use firm, slightly sour mangoes for best results)
Cheeni (Sugar): 750 g (adjust to taste depending on the sourness of the mangoes)
Lal Mirch Powder (Red Chilli Powder): 1-2 teaspoons (adjust to your spice preference)
Hing (Asafoetida): 1/4 teaspoon
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Jeera Powder (Cumin Powder): 1 teaspoon
Dhaniya Powder (Coriander Powder): 1 teaspoon
Kala Namak (Black Salt): 1/2 teaspoon
Elaichi Powder (Cardamom Powder): 1/4 teaspoon (optional, for a fragrant touch)
Laung (Cloves): 3-4 (optional)
Dalchini (Cinnamon): 1 small stick (optional)

Let’s Get Cooking! (Step-by-Step Instructions)

Grate the Mangoes: Wash, peel, and grate the raw mangoes using a grater. Make sure you don’t grate the seed.
Mix it Up: In a large, non-reactive (glass or stainless steel) bowl, combine the grated mangoes, sugar, red chilli powder, hing, turmeric powder, cumin powder, coriander powder, black salt, cardamom powder (if using), cloves, and cinnamon stick (if using).
Let it Mellow: Mix everything very well. Cover the bowl and let it sit for at least 2-3 hours, or even overnight. This allows the sugar to melt and the mangoes to release their juices. You will see the mixture become watery.
Cook on the Stovetop: Now comes the cooking part! Transfer the mixture to a heavy-bottomed pan or kadhai. Cook over medium heat, stirring frequently to prevent sticking.
Patience is Key: Continue cooking until the mixture thickens and the mango pieces become translucent. This can take anywhere from 45 minutes to an hour, depending on the heat and the water content of the mangoes. The consistency should be jam-like.
Cool and Store: Once the Chunda has thickened, remove it from the heat. Let it cool completely. Remove the cloves and cinnamon stick. Store in a clean, dry, airtight glass jar in the refrigerator.

Chef Curry’s Top Tips for a Stellar Chunda

Mango Selection: Use firm, slightly sour raw mangoes for the best flavour.
Non-Reactive Utensils: Always use non-reactive bowls and pans (glass or stainless steel) to prevent the acid in the mangoes from reacting with the metal.
Stirring is Crucial: Stir the mixture frequently while cooking to prevent it from sticking to the bottom of the pan.
Sunlight is Your Friend: Traditionally, Chunda is made by sun-drying the mixture. You can still do this if you have strong sunlight! Spread the mixture on a large tray and cover it with a muslin cloth. Sun-dry for several days, stirring occasionally, until it thickens.
Adjust to Taste: Feel free to adjust the amount of sugar and spices according to your preference.

Cooking Chunda: Different Strokes for Different Folks!

Gas Stove: As described above, this is the traditional method.
Induction Stove: Follow the same instructions as the gas stove, adjusting the heat settings as needed.
Microwave: In a microwave-safe bowl, cook the mixture in 5-minute intervals, stirring in between, until it thickens. This might take 20-30 minutes.
Slow Cooker/Crockpot: Combine all ingredients in the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally.
Pressure Cooker: I would not recommend using a pressure cooker for this recipe, as it can easily burn.

A Spoonful of Goodness: Nutritional Information (Approximate)

Calories: Approximately 50-60 calories per tablespoon
Carbohydrates: High in carbohydrates due to the sugar content
Vitamins: Mangoes are a good source of Vitamin A and Vitamin C

Please note that these are approximate values and can vary based on the specific ingredients used.

Serving Suggestions: Get Creative!

Classic Pairing: Serve Chunda with rotis, parathas, or theplas.
Chaat Topping: Use it as a sweet and tangy topping for your favorite chaat, like dahi puri or sev puri.
Sandwich Spread: Spread it on bread for a unique and flavourful sandwich.
Cheese Board Addition: Add a small bowl of Chunda to your cheese board for a sweet and savoury contrast.

Your Turn to Cook!

So, there you have it! My recipe for delicious, homemade Chunda. I urge you to try this recipe at home. Make a batch, share it with your friends and family, and let me know what you think in the comments below! This recipe is sure to become a family favourite. Happy cooking, and until next time, keep those pots simmering and those spices singing!