Chhundo (છુંદો) Recipe | Gujarati Sweet Grated Mango Pickle

Introduction
Chhundo is arguably the most famous and beloved pickle from Gujarat. It’s a sweet, spicy, and tangy raw mango pickle. Grated raw mangoes are mixed with sugar and spices and then traditionally left out in the sun. The heat of the sun slowly melts the sugar to form a beautiful, thick syrup, cooking the mango shreds in the process. It’s a true summer delicacy.
Fun Facts

• The name ‘Chhundo’ comes from the Gujarati word ‘chhundvu’, which means to crush or press.
• While the traditional method is sun-drying, a quicker version can be made by cooking the mixture on the stovetop.

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Chundo Recipe Ingredients : 500 gm shredded Raw Mango 600 gm Sugar 1 tsp Salt 2 tsp Red Chilli Powder 1 tsp mildly crushed ...

Its Traditional Value
Chhundo is the taste of a Gujarati summer. The process of making large jars of chhundo is an annual summer ritual in many households. It represents the tradition of preserving the seasonal bounty of mangoes to be enjoyed throughout the year. It’s a condiment that is always present on the dining table.
Why People Love to Eat It
People are addicted to its perfect ‘khatta-mitha-tikha’ (sour-sweet-spicy) taste. The texture is wonderful, with the soft, chewy shreds of mango suspended in a thick, sticky syrup. It’s an incredibly versatile condiment that can make any meal more exciting.
When People Eat It
Chhundo is made during the summer when raw mangoes are in season, but it is enjoyed all year round. It’s a staple accompaniment to lunch and dinner.
Which Other Dish or Foods Complement
Chhundo is famously paired with Thepla or Bhakri. The sweet and spicy pickle is a perfect match for the savory flatbreads. It’s also delicious with plain rotis, parathas, or as a side with a simple meal of dal and rice/">rice.
Some Gujarati Desi Language
Every summer, you’ll hear, “Aa varse chhundo banavyo ke nai?” (“Have you made chhundo this year or not?”). The perfect meal for many is, “Thepla ane Chhundo mali jaay etle bas!” – “If I get Thepla and Chhundo, that’s all I need!”
FAQ
What kind of mangoes should I use?
The best chhundo is made from ‘Raja Puri’ mangoes, which are large, fibrous, and have the right level of sourness. If you can’t find them, any firm, sour raw mango will work.

Why did my chhundo crystallize?
If making the cooked version, this can happen if the sugar syrup is cooked for too long. You should only cook it until the sugar dissolves and the syrup reaches a one-string consistency.

Chhundo

Chhundo is arguably the most famous Gujarati pickle. It's a sweet, spicy, and tangy relish made from grated raw mangoes and sugar. Traditionally, it is slow-cooked in the sun for days until the sugar melts into a thick, syrupy consistency, but a quicker stovetop version is also popular.

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Prep Time 3 hours hrs

Cook Time 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Course: Side Dish

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg raw firm green mangoes (Raja Puri variety is ideal)
• 1 kg sugar
• 1 tablespoon salt
• 1 tablespoon turmeric powder
• 2 tablespoons red chili powder
• 1 tablespoon roasted cumin powder

Equipment

• Grater
• Large glass jar (for sun-cooking) or a heavy-bottomed pan (for stovetop)
• Large mixing bowl
• Muslin cloth

Method

 

1. Wash the mangoes thoroughly and pat them completely dry.
2. Peel the mangoes and grate them using a medium-sized grater.
3. In a large bowl, combine the grated mango, salt, and turmeric powder. Mix well, cover,
4. and let it rest for about an hour.
5. Add the sugar to the mango mixture and mix until the sugar starts to dissolve.
6. For the traditional sun-cooked method: Transfer the mixture to a clean, dry,
7. wide-mouthed glass jar. Cover the mouth of the jar with a thin muslin cloth and secure it
8. tightly.
9. Keep the jar in direct, strong sunlight for 7 to 10 days, stirring it with a clean, dry spoon
10. once every day.
11. The chhundo is ready when the sugar dissolves completely and the syrup reaches a
12. one-string consistency.
13. For the quick stovetop method: Transfer the mango and sugar mixture to a
14. heavy-bottomed pan. Cook on a very low flame, stirring continuously, until the sugar
15. dissolves and the syrup reaches a one-string consistency.
16. Once ready (by either method), let the mixture cool down completely.
17. Add the red chili powder and roasted cumin powder. Mix well.
18. Store in a sterilized, airtight glass jar.

Notes

● Ensure all utensils, hands, and the jar are completely dry to prevent the pickle from
spoiling.
● The Raja Puri variety of mango is preferred because it is less sour and has a good texture
for grating.
● The sun-cooked method yields a superior flavour and texture, but the stovetop method is
a great alternative.