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

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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.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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 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.