A marmalade prepared from raw mangoes using the sunlight. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Raw mangoes, Roasted cumin powder
Cuisine Gujarati
Course Pickles, Jams and Chutneys
Prep Time 3-Above
Cook time 0-5 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Chhundo

  • 1 kilogram Raw mangoes peeled and grated
  • 2 tablespoons Roasted cumin powder
  • 1 kilogram Sugar
  • to taste Salt
  • 2 tablespoons Kashmiri red chilli powder


  1. Place the grated mangoes in a wide mouthed dekchi. Add salt and mix well. Let it stand for two hours. Add sugar and mix well.
  2. Cover the dekchi with a muslin cloth and tie it below the rim. Stir it thrice daily, cover with the cloth again and keep it in the sunlight for five to six days, or until the sugar melts and forms a syrup of one string consistency.
  3. Add roasted cumin powder and red chilli powder and mix well. Keep it in the sunlight for another one or two days. Store it in airtight sterilized glass bottles.

Nutrition Info

Calories 4341
Carbohydrates 1058.3
Protein 14.7
Fat 5