Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)
Pickle Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 4 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
Peel and finely grate the mangoes.
- 02
Combine the grated mango evenly with the rest of the ingredients.
- 03
Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.
- 04
Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Noopur28; view original image record .
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