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Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518905

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #naturally gluten-free #recipes for chutney #recipes for sauces and condiments #recipes using chile #recipes using ground cumin #recipes using mango #recipes using sugar #recipes with images #recipes with metric units #recipes without servings
Sauce Gluten-free

Ingredients

Scale
  • 1 kg (2.25 lbs) mangoes, deseeded
  • 2 tsp red chile powder
  • 2 tsp cumin powder
  • 25 g (4 tsp) salt
  • 2 tsp turmeric powder
  • 600 g (1.25 lbs) sugar

Directions

  1. Peel and finely grate the mangoes.
  2. Combine the grated mango evenly with the rest of the ingredients.
  3. Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.
  4. Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily.

Notes

This is the basic recipe. To make a spicier variation, add red chili powder with the other ingredients while mixing.

It can be preserved in glass bottles at room temperature.

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