How to make Chhundo -
A marmalade prepared from raw mangoes using the sunlight.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mangoes (कच्चे आम), Roasted cumin powder (भुने हुए जीरे का पावडर)
Cuisine : Gujarati
Course : Pickles, Jams and Chutneys
For more recipes related to Chhundo checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Mango Pesarel Lotus Stem Pickle Valentine Choco Dip Thai Green Curry Paste - SK Khazana
Chhundo Recipe Card
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.
Prep Time : 3-Above
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chhundo Recipe
Raw mangoes peeled and grated 1 kilogram
Roasted cumin powder 2 tablespoons
Sugar 1 kilogram
Salt to taste
Kashmiri red chilli powder 2 tablespoons
Method
Step 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.
Step 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.
Step 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.
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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.
