Sweet Mango Relish (Chunda) in Bread Machine

Chunda or Chhunda is a flavorful and aromatic sweet, sour and spicy raw mango relish and goes well with any Indian bread especially fenugreek flatbreads (thepla), fried bread (poori) and parathas. It is also well known as "Chundo" or "Chhundo" or "Murabba" in India.

The traditional way to make the chunda is to mix shredded raw mangoes with sugar and spices, cover and leave it in the sun for a few days until it is ready.

Yet another way is to cook it on the stove to shorten the time. Until recently, the cooktop method used to be my preferred one however it involved continuous stirring and monitoring.

I was eager to simplify the process and hence I thought of experimenting with my bread machine. And to my delight, the result was very impressive. I did not have to monitor it at all and it was cooked to perfection!

I am glad to share this with you and I hope you enjoy making this awesome and delicious raw mango relish in the bread machine.

Ingredients for making Chunda:

To make a good sweet mango relish, green raw mangoes are a must. They should feel hard when pressed. On peeling, the inside of the mangoes should be green or white and not yellow in color. The yellow color signifies the ripening has already set in.

Roasted cumin seed powder can be prepared by heating cumin seeds in a pan for few minutes until brown and then can be ground in a blender or a morsel. Other important ingredients are turmeric powder and red chili powder.

How to make Chhunda:

First step is to wash, peel and grate the mangoes. A food processor can be very handy in grating the raw mangoes.

Place the grated raw mangoes, turmeric powder, salt and sugar in the bread machine container. Start the "Jam" cycle. The "Jam" cycle would keep mixing intermittently and cook the ingredients.

Once the cycle is complete, check the mixture, the raw mangoes should taste crunchy but not raw. In case the mangoes taste raw, an additional few minutes of baking will help correct the situation. I did not have to bake for any extra time in my bread machine.

Transfer the mixture (Caution - It will be hot!) into a clean bowl and add the red chili powder and roasted cumin seed powder and mix well. This will also give a nice red brown color to the relish.

Depending on your taste, you can adjust the amount of chili powder. Let the mixture cool down before storing it.

Storing Chunda:

Chunda or sweet mango relish can be stored in Ball Mason Jars at room temperature for about 6 months.

How to serve chhunda:

Chunda is served as a side with any Indian meal and goes well with parathas, puffed bread (poori) and thepla. 1-2 tablespoon is a good serving size.

If you enjoyed this recipe, you may also like

• Mango chutney
• Strawberry jam
• Sweet and spicy jam
• Mixed berry jam
• Fenugreek flatbread

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