Aam Chhundo
A sweet, tangy, and slightly spiced grated mango pickle from Gujarat. Raw green mangoes are mixed with sugar and warm spices, then matured in sunlight over several days until the shreds turn translucent and jammy. This classic condiment pairs beautifully with thepla, paratha, or a simple meal of roti and dal.
For 2 servings
- prep · ~10 min
Grate the mangoes.
Peel the firm raw green mangoes. Using a thick grater, grate the flesh into long shreds, discarding the stone. You should have about 4 cups of firmly packed grated mango.
TIPPick mangoes that are completely sour with no hint of ripening. The firmer the mango, the better the final texture. - mix · ~10 min
Combine mango with turmeric and salt.
In a large mixing bowl, add the grated mango, turmeric powder, and salt. Mix thoroughly with clean hands and set aside for 10 minutes. The salt draws out moisture and softens the shreds slightly.
- mix · ~5 min
Add sugar and mix into the mango.
Add all the sugar at once to the salted mango shreds. Mix vigorously with your hands, pressing and squeezing, until the sugar begins to dissolve and the mixture turns slightly syrupy. Keep mixing for 5 minutes.
TIPUse your hands, not a spoon. The warmth of your hands helps the sugar dissolve and coat every shred. - mix · ~2 min
Add spice powders and combine.
Sprinkle the roasted cumin powder and red chili powder over the sugared mango. Mix once more until all the spices are evenly distributed throughout the pickle.
- assemble · ~3 min
Transfer to a sterilized glass jar.
Spoon the chhundo mixture into a clean, sterilized wide-mouth glass jar. Press down lightly to remove air pockets but do not pack too tightly. Cover the mouth with a clean cheesecloth and secure with a rubber band.
TIPNever use a metal lid during the sunning process — the acidity of the mango reacts with metal. - other
Sun the chhundo for 5 to 7 days.
Place the jar in direct sunlight every day for 5 to 7 days. Bring the jar indoors at night. Stir the mixture once daily with a clean dry spoon. The chhundo is ready when the mango shreds have turned translucent and the sugar has thickened into a one-string syrup.
TIPIf sunlight is not available, keep the jar in the warmest spot in your kitchen. It may take a few extra days to mature. - serve
Seal and store the finished chhundo.
Once matured, remove the cheesecloth and seal the jar with an airtight lid. Store at room temperature. The chhundo keeps well for up to a year. Serve at room temperature as a condiment.
TIPAlways use a clean dry spoon when serving. Any moisture will spoil the pickle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select mangoes that are rock-hard and intensely sour; any hint of sweetness will alter the texture and shelf life.
- 2Thickly grate the mangoes instead of fine grating — long shreds stay intact during sunning and develop a superior jammy bite.
- 3Use your hands to mix the sugar with the mango; gentle warmth helps dissolve the sugar and creates a uniform syrupy base.
- 4Cover the jar with cheesecloth instead of a lid during sunning to allow air circulation and prevent condensation.
- 5Stir the chhundo once daily with a bone-dry spoon to ensure even exposure to the sun and prevent surface mold.
- 6If your climate is humid, extend the sunning period by a day or two until the syrup reaches a one-string consistency.
Adapt it for your goals.
High-Heat
Increase the red chili powder to 1 heaped teaspoon for a fiery version that pairs exceptionally well with plain yogurt and rice.
JainJain
Omit the salt entirely and replace with a pinch of black salt (kala namak) for a Jain-friendly version that avoids raw salt.
Fennel & GingerFennel & Ginger
Add 1 teaspoon of crushed fennel seeds and 1 teaspoon of grated fresh ginger along with the other spices for an aromatic, digestive-friendly twist.
Sugar FreeSugar-Free
Swap sugar with an equal weight of monk fruit sweetener or erythritol; note that the texture will be slightly less syrupy and the chhundo will have a shorter shelf life (consume within 2 weeks).
Why this is on our healthy list.
Rich in Vitamin C
Raw green mangoes are a natural source of vitamin C, which supports immune function and collagen production.
Aids Digestion
The combination of roasted cumin and turmeric stimulates digestive enzymes and can help relieve bloating and indigestion.
Anti-Inflammatory Properties
Turmeric contains curcumin, a compound known for its anti-inflammatory effects, which may help reduce joint pain and inflammation.
Electrolyte Balance
Salt in the chhundo provides sodium and potassium, important for maintaining proper hydration and nerve function, especially in hot weather.
Frequently asked questions
Yes, place the jar in the warmest, driest spot in your home, such as near a water heater or a sunny window. It may take 10–14 days instead of 5–7.
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