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.
Medium
Total Time
About 5 days
Servings
1 Kilo
Ingredients
Everything you'll need to make this recipe
1
1 kg (2.25 lbs) mangoes, deseeded
2
2 tsp red chile powder
3
2 tsp cumin powder
4
25 g (4 tsp) salt
5
2 tsp turmeric powder
6
600 g (1.25 lbs) sugar
Instructions
Step-by-step guide to making this recipe
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
- •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.