Cookbook:Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)
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Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo) | |
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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
editProcedure
edit- Peel and finely grate the mangoes.
- Combine the grated mango evenly with the rest of the ingredients.
- Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.
- Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily.
Notes, tips, and variations
edit- 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.