Chhundo is believed to have originated in the kathiyawar region of Gujarat.
Chhundo is a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes , used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti , Sabzii and other food items.[1] However, it is a generic form of preparation that can be made with various fruits and vegetables. Chhundo is particularly a Kathiawadi dish but is consumed across Gujarat.
Since mango is a seasonal fruit and is available in abundance only in summer in India (April–July), most mango pickles are made during this time with oil or sugar base and then preserved in large glass containers. This way Chhundo and other pickles are available for consumption throughout the year.
Instant raw mango chunda
INGREDIENTS
Raw Mango – 500 gms
Sugar – 1 Cup
Jaggery powder – ½ Cup
Red Chili Powder – 1 tsp
Asafoetida – ¼ tsp
Roasted Cumin Powder – 1 tsp
Turmeric Powder – ¼ tsp
Black Salt – 1 tsp or to taste
METHOD
Take Raw mangoes wash ,wipe and peel them.
Grate them .
Take mango + sugar + jaggery in pan and start cooking on medium flame.
Once the sugar and jiggery melts add the other ingredients and give a nice mix .
Keep stirring while cooking
Cook on low flame upto 1 string consistency .
Immediately off the flame .
After cooling down it will become thick.
Cool it and store in clean air tight glass containers upto a year .
Anonymous
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