Gujarati Chhundo
A classic Gujarati sweet and spicy raw mango relish. This 'murabba' style pickle is made by cooking grated mangoes with sugar until it reaches a jam-like consistency. Traditionally sun-dried, this is a quick stovetop version perfect with theplas, parathas, or rotis.
For 30 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Macerate the Mangoes (60-90 minutes)
- b.Wash the raw mangoes thoroughly, peel the skin, and grate them using the large holes of a box grater. Discard the seed. You should have exactly 500g of grated mango.
- c.In a large, non-reactive bowl (glass or stainless steel), combine the grated mango, sugar, salt, and turmeric powder.
- d.Mix everything very well with a clean, dry spoon until the mango shreds are evenly coated with the sugar mixture.
- e.Cover the bowl and let it rest at room temperature for 60 to 90 minutes. This process, called maceration, allows the sugar to draw out moisture from the mangoes, creating a syrup.
- 2
Step 2
- a.Cook the Chhundo (20-25 minutes)
- b.Transfer the entire mango and syrup mixture into a heavy-bottomed, non-reactive pan or kadai.
- c.Place the pan on low to medium heat. Stir continuously until all the sugar has dissolved completely.
- d.Bring the mixture to a gentle simmer and cook for 20-25 minutes, stirring frequently to prevent it from sticking to the bottom and burning.
- e.The mixture will thicken and become glossy. To check for doneness, perform the 'one-string consistency' test: place a drop of the hot syrup on a small plate and let it cool for 30 seconds. Touch it with your index finger and then press it against your thumb. When you pull them apart, a single, sticky thread should form.
- f.Once the one-string consistency is achieved, turn off the heat immediately. Overcooking will cause the chhundo to crystallize and harden upon cooling.
- 3
Step 3
- a.Cool, Spice, and Store (60 minutes cooling)
- b.Let the cooked chhundo cool down completely in the pan. This is a crucial step and will take about an hour. Adding spices to a hot mixture will diminish their aroma.
- c.Once it has reached room temperature, add the Kashmiri red chilli powder, roasted cumin powder, and hing.
- d.Gently mix until the spices are evenly distributed throughout the relish.
- e.Carefully transfer the finished chhundo into a completely dry, sterilized, airtight glass jar.
- f.Seal the jar tightly. Let it mature for at least 24 hours before serving to allow the flavors to meld. It can be stored at room temperature for up to a year.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, sour, and less fibrous raw mangoes like Rajapuri for the best texture.
- 2Patience is key. Always cook on low to medium heat to prevent the sugar from caramelizing, which would alter the taste and color.
- 3To sterilize your glass jar, wash it with hot soapy water, rinse well, and then dry it in an oven at 100°C (212°F) for 15 minutes.
- 4The one-string consistency is the most critical step. Under-cooking will lead to a shorter shelf life, while over-cooking will make it hard.
- 5Always use a clean, dry spoon when serving chhundo to prevent moisture contamination and prolong its shelf life.
- 6The sourness of mangoes varies. You can adjust the sugar, using a 1:0.8 ratio (mango:sugar) for less sour mangoes.
Adapt it for your goals.
Flavor
For a more traditional and earthy flavor, replace the white sugar with an equal amount of grated jaggery (gur).
TextureTexture
Add 2 tablespoons of slivered almonds or melon seeds (magajtari) in the last 5 minutes of cooking for a crunchy texture.
SpiceSpice
For a spicier kick, add 1-2 whole dried red chillies along with the mango mixture while cooking.
Why this is on our healthy list.
Digestive Aid
Spices like roasted cumin and hing (asafoetida) are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Source of Vitamin C
Raw mangoes are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and supports skin health.
Anti-inflammatory Properties
Turmeric contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Frequently asked questions
One serving (about 2 tablespoons or 30g) of Gujarati Chhundo contains approximately 80-90 calories, primarily from the sugar content.