Khatta Meetha Mango (Chunda)

My dadi’s recipe that has been handed down. It’s one of those things that reminds you of home, it brings back memories. While this might not be considered healthy because of the amount of sugar, its important to remember this is a huge batch and you are supposed to have like a small amount each time. Since most people buy their preserves and pickles, I want to share this recipe to help bring back traditions, to bring back the act of making at home. 

The idea isn't to avoid everything deemed "unhealthy", it's to embrace our culture and eat eat everything in moderation. 

A traditional sweet and tangy raw mango preserve, Chunda combines the natural tartness of raw mangoes with the sweetness of sugar and the warmth of aromatic spices.

Ingredients

• 3 kg raw mangoes
• 3 kg sugar
• 1/2 tbsp salt
• 1/2 tbsp methi dana (fenugreek seeds)
• 1 tbsp red chilli powder
• 1 tbsp saunf (fennel seeds)
• 1/2 tsp kalonji (nigella seeds)
• Turmeric powder, to taste (approximately 1/2 to 3/4 tsp)

Method

1. Prepare the mangoes. Peel the raw mangoes and cut them into strips.
2. Marinate with salt and turmeric. Combine the mango strips with salt and turmeric powder. Mix well and leave to marinate for 5 hours.
3. Drain the excess liquid. After 5 hours, the mangoes will have released some liquid. Drain it completely.
4. Add the whole spices. Add the fenugreek seeds, fennel seeds and nigella seeds to the mango strips. Mix well and leave for 2 hours, stirring intermittently during this time.
5. Add the sugar and chilli powder. After 2 hours, add the sugar and red chilli powder. Mix thoroughly to ensure the mango strips are evenly coated.
6. Allow the sugar to dissolve. Leave the mixture to stand for some time, allowing the sugar to dissolve and form a liquid syrup.
7. Cook the Chunda. Once the sugar has dissolved and the mixture becomes liquid, transfer it to a pan and place it on the stove. Cook over a low to medium flame until the mangoes are cooked and the sugar syrup begins to coat them.
8. Finish cooking. Continue cooking until the mangoes are fully cooked and coated in the syrup. Take care not to let the sugar caramelise.

Notes : you can replace the sugar with jaggery as well.

Storage

• Allow the Chunda to cool completely before transferring it to a clean, dry, airtight glass jar.
• Always use a clean, dry spoon when serving to prevent moisture from entering the jar.
• Store in a cool, dry place, away from direct sunlight. Refrigeration is recommended for longer storage, particularly in warm or humid weather.
• Check for any signs of spoilage before consuming. Discard if you notice mould, an unusual odour or any other changes in appearance.

Note: The storage life depends on the moisture content, preparation method and hygiene during handling. Since this recipe has not been tested for shelf stability, refrigeration is the safer option.

Serving Suggestions

Khatta Meetha Mango Chunda can be served as a sweet and tangy accompaniment to everyday Indian meals.

• Serve alongside parathas, theplas or rotis for a traditional combination.
• Pair with khichdi, dal and rice, or a simple home-cooked meal.
• Add to a Gujarati thali as a sweet and tangy condiment.
• Enjoy in small quantities alongside savoury snacks to balance spicy or salty flavours.

For your cookbook, I would include the following nutritional estimate. Since the final yield and the amount of syrup retained in the mangoes can vary, these values should be treated as approximate.

Nutritional Information

Per serving · 1 tablespoon (approximately 15 g)

45 kcal

11.3 g

Carbohydrates

0.1 g

Protein

0.1 g

Fat

Estimated values. Actual nutrition will depend on the final cooked yield and syrup concentration. I prefer to make mine pretty dry. 

Important for calcualtion: This recipe uses 3 kg of sugar, so the final calorie content per tablespoon depends on how much water evaporates during cooking and how much syrup is present in each serving. For a more accurate nutritional panel, weigh the finished batch and calculate the values from the total ingredients and final yield.