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.

Ingredients

  • 1 kg (2.25 lbs) mangoes, deseeded
  • 2 tsp red chile powder
  • 2 tsp cumin powder
  • 25 g (4 tsp) salt
  • 2 tsp turmeric powder
  • 600 g (1.25 lbs) sugar
Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)

Photo: Noopur28 / Wikimedia Commons / CC BY-SA 3.0

Procedure

  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

  • 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.