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Gujarati · Indian

Chhundo (Gujarati grated mango preserve)

Vegetarian

છુંદો · chhundo

Grated raw mango cooked slowly in sugar with chilli and cumin until it becomes a translucent, sweet-hot preserve. A Gujarati summer favourite traditionally 'cooked' in the sun over several days.

Chhundo (Gujarati grated mango preserve) is a Gujarati pickle from India, ready in about 1 hour 45 minutes and made with raw green mango and sugar. It serves 35 and is rated easy to cook.

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Prep
20 min
Cook
25 min
Rest
1 h
Total
1 h 45 min
Serves
35
Level
Easy
Calories
53

Ingredients

35 servings (about 20 g)

Equipment

Method

  1. Step 1

    Mix the grated mango with the salt and turmeric (opens in a new tab) and leave for an hour; it will release juice.

  2. Step 2

    Stir in the sugar (opens in a new tab) (and the cinnamon and cloves (opens in a new tab), if using) and put the pan over low heat. Stir until the sugar dissolves into a thin syrup with the mango juices.

  3. Step 3

    Simmer gently, stirring often, until the mango turns translucent and the syrup reaches a one-string consistency: a drop pressed between finger and thumb (once cooled slightly) pulls into a single thread.

    • 15 min
    • medium-low heat

    Food safety: Sugar syrup is far hotter than boiling water; cool any test drop on a plate before touching it.

  4. Step 4

    Turn off the heat, let it cool for 10 minutes and stir in the chilli powder and roasted cumin. Cool completely and spoon into a clean, dry jar. It thickens further as it sets.

About this dish

Origin
Gujarat, India · Well documentedMore food from India
Dish
Breakfast · Lunch · Dinner · Pickles & ferments · Condiments, chutneys & relishes
Cooking method
Simmered
Taste
sweet, sour, spicy (chilli heat), fruity
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly
Cook more with
Raw green mango · Sugar · Turmeric · Kashmiri chilli powder · Ground cumin
Techniques
Simmering

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

53 kcal per serving

Estimated

1 serving ≈ 20 g · recipe makes 35

Where the energy comes from

  • Protein 1%
  • Carbohydrate 98%
  • Fat 2%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy53 kcal267 kcal
Protein0.1 g0.7 g
Carbohydrate13.7 g68.4 g
Net carbohydrate13.4 g67 g
Sugars13.4 g66.8 g
Added sugars11.4 g57.1 g
Fibre0.3 g1.4 g
Fat0.1 g0.4 g
Saturated fat0 g0.1 g
Trans fat——
Cholesterol0 mg0 mg
Sodium67 mg335 mg
Salt equivalent0.2 g0.8 g
Vitamins & minerals per serving
Potassium
28 mg
Calcium
3 mg
Iron
0.1 mg
Magnesium
2 mg
Vitamin A (RAE)
10 µg
Vitamin C
5 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
6 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: cinnamon stick, cloves.
  • Raw green mango: Ripe raw mango (FDC 169910) used as a stand-in; unripe green mango is more acidic and has less sugar, so sugars are slightly overstated.
  • Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Traditional sun method: mix mango, salt, turmeric and sugar in a jar, cover with muslin and set in strong sun for 7–10 days, stirring daily, until the syrup thickens to one string; then add the spices.

Common mistakes

  • Over-cooking past one-string stage — chhundo sets hard as candy once cold.

Serve with

  • Spread on thepla or paratha, serve with khakhra, or on the side of a Gujarati thali.

Food safety

  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.

Storage

  • Keeps 3 months in the fridge (longer in a cool cupboard in a sealed jar); always use a dry spoon.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Raw green mango, peeled and coarsely grated (from about 2 large mangoes)500 g
Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

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