Chhundo
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A sweet and spicy grated raw mango preserve, traditionally 'cooked' by the summer sun.
Region: GujaratOccasion: Made in summer; eaten all yearTime: 20 min + 1–2 weeks in the sunServes: About 1 kgVegan
Ingredients
- 500 g raw sour mangoes (rajapuri or totapuri), peeled and grated
- 2 cups sugar
- 1 tsp salt
- 1 tsp turmeric
- 2 tsp red chilli powder
- 1 tsp roasted cumin seeds, lightly crushed
- 2 cloves and a small cinnamon stick, crushed (optional)
Method
- Mix the grated mango with salt and turmeric and leave for 2 hours.
- Add the sugar and mix well in a large glass or steel container.
- Cover the mouth with a thin muslin cloth and keep it in strong sunlight every day, bringing it in at night. Stir daily.
- In 1–2 weeks the sugar becomes a thick, clear syrup with one-string consistency. (Or cook on low heat for 15–20 minutes.)
- Stir in the chilli powder, cumin and spices. Store in dry jars.
History
Sun-cooking pickles and preserves in the hot Gujarati summer is an old way of saving fuel and keeping food through the year.
Significance
Chhundo is eaten with thepla, khakhra and puri, and every family has its own recipe for the summer pickle season.