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

Mango, Chilli Powder, and Cumin Condiment of India (Chhundo)
Category Indian Pickle
Servings 1 Kilo
Time approx 5 days

Cookbook | Ingredients | 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.


  • 2 tsp red chili powder
  • 2 tsp cumin powder
  • 25 gms (4 tsp) salt
  • 1 kg (2.25 lbs) mangoes (raw and deseeded)
  • 2 tsp turmeric powder
  • 600 gms (1.25 lbs) sugar


  1. Peel and grate the mangoes into fine juliennes.
  2. Combine the grated mangos with rest of the ingredients evenly.
  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 till the syrup attains a single thread consistency, stirring thrice daily.

Notes and variationsEdit

  • 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.