What is chunda, chundo?

Chunda/Chundo is a traditional pickle made in Gujarat, combining the sourness of raw mango, the sweetness of jaggery or sugar and the spiciness of chilli powder. It tastes great with theplas and parathas too. Spicy chundas are essentially of two kinds - cumin seedor asafoetida flavoured. Sweet chundas can be flavoured simply with saffron and cardamom or may also include pieces of mixed dry fruits to make a dry fruit chunda. Whatever the flavouring, the basic process of making chunda remains the same. The traditional preparation of chunda is time-consuming, since it relies on the sun’s heat to dissolve and thicken the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent! Chunda can also be made in other, faster ways.

How to select chunda, chundo

Chundas are easily available in the market under different brand names. Just check for the expiry dates and seal of the pack.

Culinary Uses of chunda, chundo

Lets see which recipes use Quick mango chunda .

1. Gujaratis love plain thepla just as much as a fat kid loves chocolate. Theplas are an inherent part of Gujarati meals, and are used for regular meals, travelling and for picnics! When you anticipate a busy fortnight, you can make a large batch of plain theplasand keep them in stock and relish with curds and chunda or bateta chips nu shaak.

2. A simple dough of whole wheat flour is pepped up with everyday spice powders and then deep fried, which give the deep fried masala puris a fabulous flavour.

These flavour-packed masala puris with curds are perfect to have for breakfast when you are in the mood for something traditional, but don’t have enough time to prepare an elaborate spread with accompaniments and all.

The masala puris for breakfast are so tasty that you can just serve them with curd and Chunda to make a satiating breakfast.

3. Methi theplas are famous not only in Gujarat but also all over the country as well. healthy methi thepla is a also a very healthy diabetic snack, diabetics can indulge 1-2 theplas as fenugreek leaves improve the insulin and glucose response. The use of whole wheat flour adds in some amount of fibre. This is definitely a wholesome choice than refined flour (maida). To toss in some iron, you can replace half the wheat flour with jowar flour. healthy methi thepla also makes a perfect kids tiffin box recipe or theplas for athletes.

Chunda is a pickle, which is commonly served with theplas in Gujarat.

How to store chunda, chundo

Chunda is best stored in a glass bottle at room temperature. This should not be refrigerated as the sugar syrup may crystallise.