Lychee Chundo

Are you even Gujarati if you haven’t eaten chundo smeared on a warm thepla?

I mean, come on. Sweet, spicy, sticky, tangy — all at once. That’s just our love language.

It’s lychee season and I kept thinking — what would happen if lychee got the chundo technique?

This delicious fruits is severely underrated – floral, delicate, juicy.

We cook it all into a spiced syrup — ginger, green chilli, cumin, saffron, black salt. Glossy, jammy, and delightfully spiced. Then the remaining fresh lychees folded in towards the end. So you get the jamminess and the spice and then these sudden bursts of fresh fruit.

This is truly a homely journey in one spoonful.
Gujarati roots, a unique fruit, absolutely no rules.

Full recipe on the blog
*(Thepla not optional.)*