chunda
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What is chunda, chundo? glossary, uses.
Chunda is a traditional Indian sweet and sour pickle or relish, most famously associated with Gujarati cuisine. It is primarily made from grated raw green mangoes, sugar (or sometimes jaggery), and a blend of spices. The preparation involves cooking these ingredients together until the mango softens and the sugar forms a thick, syrupy consistency, resulting in a preserve that balances the tartness of the mango with the sweetness of the sugar and the pungency of the spices.
The process of making chunda can vary. The traditional method involves mixing the grated raw mangoes with sugar and allowing them to sit in the sun for several days. The sun's heat gradually melts the sugar and cooks the mangoes, resulting in a unique flavor and texture. A quicker, "instant" method involves cooking the mango and sugar mixture on the stovetop until the desired thick, jam-like consistency is achieved. Spices like red chili powder, cumin powder, cloves, cinnamon, and sometimes asafoetida are added to enhance the flavor profile, giving it a characteristic sweet, sour, and subtly spicy taste.
In Indian cuisine, chunda is primarily used as a condiment and a side dish. It is a popular accompaniment to various flatbreads such as thepla, roti, and paratha, providing a burst of contrasting flavors that elevate the meal. Its sweet and tangy notes also make it a delightful addition to simple meals of rice and lentils (dal), adding a touch of zest and sweetness. Gujaratis often carry chunda with them when traveling as it has a good shelf life and can enhance the taste of even plain food.
Beyond being a simple accompaniment, chunda can also be used as a spread on toast or crackers, offering a unique alternative to jams or marmalades. Its complex flavor profile makes it a versatile addition to the Indian table, enjoyed by both children and adults. The balance of sweet, sour, and spicy makes it particularly appealing as it stimulates different taste buds.
The cultural significance of chunda in Gujarat is notable. It is a staple in many households, especially during the mango season when raw mangoes are abundant. Making chunda is often a seasonal ritual, with families preparing large batches to last throughout the year. It represents a way of preserving the seasonal bounty and enjoying the flavors of mangoes long after they are out of season.
In conclusion, chunda is a distinctive Gujarati pickle characterized by its sweet, sour, and subtly spicy flavor, derived from raw mangoes, sugar, and a blend of spices. Its primary use is as a versatile condiment enjoyed with flatbreads and rice, but it also serves as a delicious spread and a flavorful addition to various meals, holding a special place in Gujarati culinary tradition and representing a delicious way to preserve the taste of mangoes.
Also known as
Chundo
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.
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