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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.
Prepare and Macerate the Mangoes (60-90 minutes)
Cook the Chhundo (20-25 minutes)
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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.
This gujarati recipe takes 190 minutes to prepare and yields 30 servings. At 75.71 calories per serving with 0.19g of protein, it's a beginner-friendly recipe perfect for side.
Cool, Spice, and Store (60 minutes cooling)
For a more traditional and earthy flavor, replace the white sugar with an equal amount of grated jaggery (gur).
Add 2 tablespoons of slivered almonds or melon seeds (magajtari) in the last 5 minutes of cooking for a crunchy texture.
For a spicier kick, add 1-2 whole dried red chillies along with the mango mixture while cooking.
Spices like roasted cumin and hing (asafoetida) are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Raw mangoes are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and supports skin health.
Turmeric contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
One serving (about 2 tablespoons or 30g) of Gujarati Chhundo contains approximately 80-90 calories, primarily from the sugar content.
Chhundo is a condiment meant to be eaten in small quantities. While it contains beneficial spices like turmeric and cumin, it is very high in sugar. It should be consumed in moderation as part of a balanced diet.
The 'one-string consistency' test is key. Take a drop of the syrup on a plate, let it cool for a few seconds, and touch it between your thumb and index finger. When you pull them apart, a single, sticky thread should form. If it breaks quickly, it needs more cooking.
Yes. If your chhundo has crystallized or become too hard, transfer it back to the pan, add 2-3 tablespoons of water, and gently heat on low, stirring until it reaches the desired consistency again. Be careful not to burn it.
When prepared correctly and stored in a sterilized, airtight glass jar, chhundo can last for up to a year at room temperature. Always use a clean, dry spoon to serve, as any moisture can spoil it.