Cookbook:Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)
| Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo) | |
|---|---|
 | |
| Category | Condiment recipes |
| Yield | 1 Kilo |
| Time | About 5 days |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India | Pickle
Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Peel and finely grate the mangoes.
- Combine the grated mango evenly with the rest of the ingredients.
- Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.
- Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily.
Notes, tips, and variations
[edit | edit source]- 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.