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

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

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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[edit | edit source]

  • 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.