One of my favourites is the Gujarati mango chutney called chunda. Its delicious mix of sweet and spicy flavours makes it a great accompaniment with bread, paranthas and puris. This recipe is an adaptation I developed to make using the local Kerala mangoes. These mangoes are from my cousin’s garden and have a lovely tangy flavour. This chutney can be made from any variety of mangoes and unlike the traditional chunda, they don’t all have to be completely raw. I used mangoes that had started to turn yellow and the chutney still came out perfect.

Ingredients

Raw mangoes — 4-5

Turmeric — 1/2 tsp

Chilli powder — 1 tsp

Cumin powder — 1/2 tsp

Salt — 1 tsp or according to your taste

Sugar — 1 1/2 cups

Method

Wash and dry the mangoes. Peel and grate them.

Add the turmeric, chilli powder, cumin powder and salt.

Mix well.

Add the sugar and mix well. Transfer the contents to a wok and place it on the heat. Cook through, stirring all the while.

Cook for about 10-15 minutes till the sugar is of string consistency. Keep the heat high so that the mango has a crunch.

Cool and transfer to clean glass bottles. Store in the refrigerator.