Chhundo (Indian Mango, Chilli Powder, and Cumin Condiment)
Photo: Noopur28, CC BY-SA 3.0
Chhundo is a sweet and spicy grated mango condiment from Gujarat, served alongside roti and sabzi. It needs no stove at all. The sugar draws juice from the fruit, and five days of sun turn it into a thick, glossy syrup, tested by the single thread consistency. Turmeric gives the colour, cumin adds earthiness, and chilli cuts through the sweetness. It keeps in glass bottles at room temperature, so one batch lasts.
Instructions
Peel the mangoes and grate them finely, discarding the seeds.
Put the grated mango in a large bowl with the chile powder, cumin, salt, turmeric and sugar. Mix until the spices and sugar are spread evenly through the fruit.
Transfer the mixture to a shallow, wide-mouthed jar and cover the top with a thin cloth so air can pass through.
Set the jar in the sun for 5 days, stirring three times each day. It is ready when the syrup is thick enough to form a single thread when pulled between two fingers.
For a spicier version, add more red chilli powder along with the other ingredients when you mix them. Store the finished chhundo in glass bottles at room temperature.
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