In India, chhunda is traditionally served as a pickle, alongside rotis or as part of a meal.
The traditional method of cooking is to mix raw mango, sugar, and saffron together and leave them to caramelise in intense sunlight. This causes the sugar to breakdown slowly, and creates a gorgeous, naturally sticky syrup, whilst drawing out the natural tart flavour of raw mango.
Every summer, my mum would make lhuge jars of her chhunda to share with family and friends. We have adapted her sunbaked recipe to turn this into a jam which has a delicious balance of sugar, tang, and a touch of chilli.
Fantastic served with savoury crackers, breadsticks, or on its own by the spoonful!