Gujarati Chhundo
This sweet, tangy Gujarati mango preserve balances grated raw mango with sugar and gentle spices. A small spoonful adds a bright pop to the plate and pairs especially well with thepla, paratha, or simple dal rice meals.
For 8 servings
- prep · ~10 min
Prepare the mango.
Peel the raw mango and grate it finely. Discard the seed and keep the grated mango ready in a wide pan.
- mix · ~3 min
Mix the mango with sugar and spices.
1.Add sugar to the grated mango.2.Sprinkle in salt, black salt, turmeric powder, cumin powder, and red chili powder.3.Mix well until the mango is evenly coated. - simmer · ~20 min
Cook the chhundo gently.
1.Place the pan over low heat.2.Cook, stirring often, until the sugar melts and turns syrupy.3.Keep cooking until the mango softens slightly and the syrup thickens to a sticky consistency.TIPKeep the heat low so the sugar thickens slowly and does not catch at the bottom. - rest · ~10 min
Cool the chhundo completely.
Take the pan off the heat and let the chhundo cool fully. It will thicken a little more as it stands.
- serve
Transfer to a clean jar and serve as needed.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy pan so the sugar syrup reduces evenly and is less likely to catch.
- 2Grate the mango finely for the classic chhundo texture and quicker softening in the syrup.
- 3Keep the heat low throughout; high heat can caramelize the sugar and dull the fresh mango tang.
- 4Stir more frequently once the sugar fully melts, especially around the pan edges where syrup thickens first.
- 5Stop cooking when the syrup looks sticky but still slightly loose; it firms up further as it cools.
- 6Cool completely before jarring, or trapped steam can thin the preserve and shorten its shelf life.
- 7Store in a clean, dry jar and always use a dry spoon to prevent the chhundo from spoiling.
Adapt it for your goals.
Spicier
Increase the red chili powder slightly for a hotter chhundo that pairs especially well with thepla and plain khichdi.
jaggeryJaggery
Replace part or all of the sugar with jaggery for a deeper, more earthy sweetness and a darker preserve.
sun cookedSun-cooked
Instead of stovetop simmering, let the sugared mango sit in sunlight for a more traditional texture and gentler concentration.
Why this is on our healthy list.
Raw Mango Tang
Raw mango brings natural tartness and plant compounds, adding bright fruit character to the preserve.
Digestive Spice Support
Cumin, black salt, and chili are commonly used to add digestive warmth and make sweet preserves taste less heavy.
Frequently asked questions
The syrup should look glossy and sticky, and the grated mango should soften slightly while still keeping some texture. It will thicken more after cooling.
