Amdavadi Aam Chunda

It isn't jam and it isn't achar. Amdavad calls it chundo, and it outlasts both in the pantry. Every summer, Gujarati homes grate raw mangoes, mix them with sugar and spices, and let the sun do the cooking over several days. What you get is Aam Chunda: glossy, sweet and tangy, with a slow chilli warmth at the end. Ours is made the Amdavadi way, patiently. How it tastes: Bright raw-mango tang, a thick sweetness, and a gentle heat from red chilli and cumin. Eat it with: Thepla, khakhra or puri. It also goes well with cheese toast or as a glaze.