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

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce, Gluten-free

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AIndian_Mango%2C_Chilli_Powder%2C_and_Cumin_Condiment_%28Chhundo%29)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AIndian%20Mango%2C%20Chilli%20Powder%2C%20and%20Cumin%20Condiment%20%28Chhundo%29&oldid=4518905

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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.