Chundo

“Chundo” is a traditional Indian condiment made from grated raw mangoes and sugar. It is a popular accompaniment in the western state of Gujarat and is often served as a side dish with various meals, particularly during the summer season when raw mangoes are in abundance.

To make Chundo, raw mangoes are peeled and grated, and the excess water is squeezed out. The grated mangoes are then mixed with sugar and a blend of spices, including salt, red chili powder, and cumin powder. The mixture is then left to mature for several days, during which time the flavors develop and intensify.

The resulting condiment has a bright orange color and a sweet and tangy taste. The sugar balances out the tartness of the raw mangoes, while the spices add a subtle heat and depth of flavor. The texture of Chundo is slightly chunky and jam-like, with small pieces of grated mango in every spoonful.

Chundo can be enjoyed as a side dish with various Indian meals, such as theplas, puris, and parathas. It can also be used as a spread for sandwiches or as a topping for toast. Chundo is a versatile and flavorful condiment that adds a burst of flavor to any dish.