Sweet & Spicy Red Chilli Chundo | Jaggery Preserve

Name: Sweet & Spicy Red Chilli Chundo | Jaggery Preserve
Total time: 3000 s
Yield: Makes 1 medium jar (serves 10–12)
Cuisine: Indian
Ingredients: 150 g fresh red chillies; 200–250 g grated jaggery; 2 tbsp mustard seeds; 2 tbsp fenugreek seeds; 1 1/2 tsp cumin seeds; 1 1/2 tsp fennel seeds; 2 tbsp Kashmiri red chilli powder; 1/2 tsp turmeric powder; 1 tsp salt; 1 tsp dry mango powder (aamchur; 1/2 tsp asafoetida (hing); 7–8 tbsp oil

Krishna Dholakia @krishna_recipes_

∆ 'Sweet & spicy Gujarati-style red chilli chundo made using everyday pantry ingredients.
Slow cooked jaggery and spices give it a perfect balance of flavour and long shelf life — a true TOF recipe.'
∆ A traditional Gujarati sweet–spicy red chilli chundo made with fresh red chillies, jaggery, and aromatic spices. This long-lasting preserve pairs beautifully with roti, thepla, paratha, dal–rice, or khichdi.
#TOF
#CookpadIndia
#SweetAndSpicy
#RedChilliChundo
#GujaratiRecipes
#HomemadeCondiments
#PantryRecipe
#WinterSpecial

Krishna Dholakia @krishna_recipes_

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Ingredients

Prep : 20 +Cook : 25–30 = Total : 50 minutes

Makes 1 medium jar (serves 10–12)

150 gfresh red chillies
200–250 g grated jaggery
For grinding :-
2 tbspmustard seeds
2 tbspfenugreek seeds
1 1/2 tspcumin seeds
1 1/2 tspfennel seeds
Dry spices :-
2 tbspKashmiri red chilli powder
1/2 tspturmeric powder
1 tspsalt
1 tspdry mango powder (aamchur
1/2 tspasafoetida (hing)
7–8 tbsp oil

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Steps

Prep : 20 +Cook : 25–30 = Total : 50 minutes

1

Wash red chillies, wipe dry, remove stems and gently scrape out most seeds. Chop and grind coarsely. Keep aside.
2

Grind mustard seeds, fenugreek seeds, cumin and fennel into a fine powder.
3

Heat oil in a pan. Add asafoetida, then add the prepared spice powder and saute on low heat till aromatic.
4

Add chilli paste and mix well.
5

Add turmeric, Kashmiri chilli powder, salt and aamchur. Stir continuously on low flame.
6

Add grated jaggery and cook, stirring constantly, until jaggery melts and mixture thickens.
7

Check thread consistency by pulling a small portion between fingers — when a soft thread forms and breaks, chundo is ready.
8

Switch off flame, stir for 2–3 minutes, cool completely and store in an airtight
9

Serving Suggestions :-
10

∆ Serve with roti, thepla or paratha
∆ Enjoy with dal–rice or khichdi
∆ Use as a spread or side condiment

Tips

∆ Use Kashmiri chilli powder for bright colour and mild heat
∆ Always cook on low flame to avoid burning jaggery
∆ Ensure jar and spoon are completely dry
∆ Keeps well for months when stored airt

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Krishna Dholakia @krishna_recipes_

on December 19, 2025 06:41

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==