Cookbook:Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)

Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)
Category	Condiment recipes
Yield	1 Kilo
Time	About 5 days
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India | Pickle

Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi.

Ingredients

• 1 kg (2.25 lbs) mangoes, deseeded
• 2 tsp red chile powder
• 2 tsp cumin powder
• 25 g (4 tsp) salt
• 2 tsp turmeric powder
• 600 g (1.25 lbs) sugar

Procedure

1. Peel and finely grate the mangoes.
2. Combine the grated mango evenly with the rest of the ingredients.
3. Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.
4. Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily.

Notes, tips, and variations

• This is the basic recipe. To make a spicier variation, add red chili powder with the other ingredients while mixing.
• It can be preserved in glass bottles at room temperature.