Chhundo
Veg
Vegan
Sun-cooked raw mango preserve — grated unripe mango mixed with sugar and spices and left in the sun for days to meld into a thick, sweet-sour, slightly sticky condiment. A Gujarati summer staple eaten with thepla, puri, and plain rotli.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Surati
Marwari
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 cups | raw mangoes, grated |
| 1.5 cups | sugar |
| 1 tablespoon | salt |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | oil |
Instructions
- 1 Peel and grate the raw mangoes, discarding the seeds.
- 2 In a large mixing bowl, combine the grated mangoes, sugar, salt, and turmeric powder. Mix well until the sugar dissolves.
- 3 Cover the bowl and let the mixture sit for 1-2 hours, allowing the mangoes to release their juices.
- 4 Transfer the mixture to a heavy-bottomed pan and cook on low heat, stirring continuously to prevent sticking.
- 5 Once the mixture starts to thicken, add red chili powder and mix well.
- 6 In a small pan, heat oil and add cumin seeds. Allow them to splutter.
- 7 Pour the tempered oil and cumin seeds into the mango mixture and stir well.
- 8 Continue cooking until the mixture reaches a jam-like consistency.
- 9 Remove from heat and let it cool completely before storing in a clean, dry jar.
Tips
Store Chhundo in an airtight container at room temperature for up to a month. Ensure the jar is dry to prevent spoilage.