How to make Chhunda - Raw mango relish with Indian spice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw mangoes (कच्चे आम), Sugar (चीनी)

Cuisine : Gujarati

Course : Pickles, Jams and Chutneys

Chhunda

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Chhunda checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Green Salsa, Yellow Chilli Dip, Pudina Chutni, Salsa Fresca.

Chhunda Recipe Card

Chhunda
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chhunda Recipe

  • Raw mangoes 1 kilogram

  • Sugar

  • Salt 4 tablespoons

  • Sugar 1 1/2 kilograms

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2-3 tablespoons

  • Roasted cumin powder 2 tablespoons

Method

Step 1

Wash, wipe dry, peel and grate raw mangoes. Heat a deep pan, add mangoes, salt and sugar and mix.

Step 2

Cook, stirring continuously to avoid the mixture from scorching, till all the sugar melts.

Step 3

Lower the heat and continue to cook, stirring continuously till a syrup of one-string consistency is formed.

Step 4

Take it off the heat and set aside to cool.

Step 5

Add turmeric powder and red chilli powder and mix well. Add crushed roasted cumin seeds and mix. Cool completely and store in airtight, sterilised bottles. It keeps well for several months.

Step 6

You can serve this with roti, parantha, thepla or even bread.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.