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

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

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.

IngredientsEdit

  • 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

ProcedureEdit

  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.