Our Product of the season is the Mango Chunda. This preserve recipe was originally given to me by my Gujarati neighbours who prepared every summer. I still remember tasting it for the first time and being blown away by how one dish could blend contradictory sweet—spicy—sourness to create the perfect harmonious burst of flavours.
Over the years I’ve added my own magic to the recipe to create the perfect Indian mango preserve. Suvidha’s chunda is made with grated raw mango, sugar, fresh ground chilli powder and special spices that truly set it apart from any store bought pickle or jam.
It’s best eaten as a side dish or as a spread. Whenever my daughters had early flights to catch, they would always make sure to carry chapati rolls or bread slices generously smeared with this jammy spread.