Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)
Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi.
- Prep
- 13 min
- Cook
- 29 min
- Total
- 42 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Peel and finely grate the mangoes.
Procedure
Combine the grated mango evenly with the rest of the ingredients.
Procedure
Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.
Procedure
Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily.
Notes, tips, and variations
This is the basic recipe. To make a spicier variation, add red chili powder with the other ingredients while mixing.
Notes, tips, and variations
It can be preserved in glass bottles at room temperature.
Photo: Noopur28 · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
