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

Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)
CategoryCondiment recipes
Yield1 Kilo
TimeAbout 5 days

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.




  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.