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A classic Gujarati sweet and spicy mango pickle made with grated raw mangoes, sugar, and spices. Traditionally sun-cooked to a beautiful translucent, jam-like consistency, it's a perfect side for theplas or rotis. Please note, this recipe requires 5-8 days of sun-cooking.
Prepare the Mangoes (15-20 minutes)
Mix the Base Ingredients (5 minutes)
Sun-Cook the Chhundo (5-8 days)
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A classic Gujarati sweet and spicy mango pickle made with grated raw mangoes, sugar, and spices. Traditionally sun-cooked to a beautiful translucent, jam-like consistency, it's a perfect side for theplas or rotis. Please note, this recipe requires 5-8 days of sun-cooking.
This gujarati recipe takes 30 minutes to prepare and yields 64 servings. At 70.99 calories per serving with 0.18g of protein, it's a moderately challenging recipe perfect for side.
Check for Readiness (2 minutes)
Add Final Spices and Store (10 minutes + cooling time)
Add 4-5 whole cloves (lavang) and a 1-inch piece of cinnamon stick (taj) to the mango and sugar mixture before sun-cooking for a warm, aromatic flavor.
Replace the sugar with an equal amount of grated jaggery (gor) for a more earthy and traditional flavor. The process remains the same.
Increase the amount of red chili powder or add a teaspoon of freshly ground black pepper along with the other spices for extra heat.
The inclusion of spices like roasted cumin powder can help stimulate digestive enzymes, making meals easier to digest.
Raw mangoes are an excellent source of Vitamin C, an antioxidant that helps boost immunity. While some of it may be lost during the long sun-cooking process, a good amount is retained.
In traditional Ayurvedic beliefs, raw mango is known to have cooling properties that help protect against the intense heat of summer.
A single tablespoon (approx. 27g) of Aam Chhundo contains around 70-80 calories, primarily from the sugar content.
Aam Chhundo is a traditional condiment and should be consumed in moderation due to its high sugar content. While raw mangoes offer Vitamin C and spices like cumin aid digestion, it is best enjoyed as a flavor enhancer in small quantities rather than a health food.
This usually indicates fermentation or spoilage. It can be caused by using wet utensils or jars, insufficient sunlight, not stirring daily, or not having enough sugar to preserve the mango.
Yes, you can make an instant version. Cook the mango, sugar, salt, and turmeric mixture in a heavy-bottomed pan on low heat, stirring continuously until it reaches one-string consistency. Then, cool it and add the final spices. The flavor and texture will be slightly different from the sun-cooked version.
The best mangoes are firm, sour, and fleshy varieties like 'Rajapuri'. They hold their grated shape well and provide the perfect tangy base for the sweet pickle.
If prepared with proper hygiene (using dry and clean utensils) and stored in a sterilized airtight jar, Aam Chhundo can last for more than a year at room temperature.