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Category: Indian Pickle
Servings: 1 Kilo
Time: approx 5 days
Difficulty: Medium
| Pickle

Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi.


  • 2 tsp red chilli powder
  • 2 tsp cumin powder
  • 25 gms salt
  • 1 kg mangoes (raw and deseeded)
  • 2 tsp turmeric powder
  • 600 gms sugar


  1. Peel and grate the mangoes into fine juliennes.
  2. Combine the grated mangos with rest of the ingredients evenly.
  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 till the syrup attains a single thread consistency, stirring thrice daily.

Notes and variations[edit]

  • 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.