Learn to Prepare Chhundo: A Sweet and Spicy Indian Condiment Recipe

Chhundo is a delightful condiment from Gujarat, India. It is a sweet and spicy pickle made with mangoes, chilli powder, and cumin. This condiment pairs well with roti and sabzi, adding a burst of flavour to meals. The preparation involves sun-drying the mixture for several days, allowing the flavours to meld beautifully.

• 1 kg (2.25 lbs) mangoes, deseeded
• 2 tsp red chilli powder
• 2 tsp cumin powder
• 25 g (4 tsp) salt
• 2 tsp turmeric powder
• 600 g (1.25 lbs) sugar

• Grater
• Shallow, wide-mouthed jar
• Thin cloth

Procedure

1. Peel and finely grate the mangoes.
2. Combine the grated mango with red chilli powder, cumin powder, salt, turmeric powder, and sugar.
3. Spread the mixture in a shallow, wide-mouthed jar.
4. Cover the jar with a thin cloth.
5. Place the jar in the sun for five days.
6. Stir the mixture three times daily until it reaches a single thread consistency.

Nutritional Values

This basic recipe can be adjusted for more spice by adding extra red chilli powder. Chhundo can be stored in glass bottles at room temperature. Enjoy this versatile condiment with your favourite Indian dishes for an authentic taste of Gujarat.