Chundo is a beloved traditional Gujarati mango preserve that perfectly balances sweet, tangy, and gently spiced flavors. Made from raw, grated mangoes slowly cooked with sugar, this sun-kissed delicacy develops a glossy, jam-like texture while still retaining delicate shreds of fruit. Infused with warming spices such as cardamom, saffron, and a hint of nutmeg, Chundo is aromatic and comforting, with a refreshing tartness that cuts through the sweetness.This classic preserve captures the essence of summer mangoes and showcases the Gujarati art of transforming simple ingredients into something irresistibly flavorful and long-lasting.

Ingredients

• 2 cups raw mango (grated)
• 3 cups sugar
• 1/2 tsp turmeric
• 1 tsp salt
• 3 cloves
• 1 Cinnamon
• 2 tbsp oil
• 1 tsp cumin seeds
• 3 dried chilies (whole)
• 2 tsp red chili powder

Instructions

• Peel and grate the mango, discarding any tough parts of the core.
• Do a vaghar: Heat a pan with 2 tablespoons of oil. When the oil shimmers, add cumin seeds, cinnamon, cloves, turmeric, and dried red chilies.
• Add grated mango and sugar. Stir until sugar melts.
• Cook for 20 to 25 minutes under medium-high heat, until the liquid thickens and coats the back of a wooden spoon. Add salt and red chili powder.
• Remove from heat. Let cool and store in a jar in the refrigerator.

Recipe from Indiaphile