Difference between revisions of "Chhundo"
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{{recipesummary|Indian Pickle|1 Kilo|approx 5 days|3}} | {{recipesummary|Indian Pickle|1 Kilo|approx 5 days|3}} | ||
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'''[[w:Chhundo|Chhundo]]''' is a sweet and spicy condiment or pickle eaten in the western state of India called [[w:Gujarat|Gujarat]] with [[w:roti|roti]] and [[w:Sabzi|Sabzi]]. | '''[[w:Chhundo|Chhundo]]''' is a sweet and spicy condiment or pickle eaten in the western state of India called [[w:Gujarat|Gujarat]] with [[w:roti|roti]] and [[w:Sabzi|Sabzi]]. | ||
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*It can be preserved in glass bottles at room temperature. | *It can be preserved in glass bottles at room temperature. | ||
| − | [[Category:Indian Pickle|{{PAGENAME}}]] | + | [[Category:Indian cuisine]] |
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| + | [[Category:Cheap Recipes]] | ||
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[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 17:34, 9 May 2012
| Chhundo | |
|---|---|
| Category: | Indian Pickle |
| Servings: | 1 Kilo |
| Time: | approx 5 days |
| Difficulty: |  |
| Pickle
Chhundo is a sweet and spicy condiment or pickle eaten in the western state of India called Gujarat with roti and Sabzi.
Ingredients
- 2 tsp red chilli powder
- 2 tsp cumin powder
- 25 gms salt
- 1 kg mangoes (raw and deseeded)
- 2 tsp turmeric powder
- 600 gms sugar
Procedure
- Peel and grate the mangoes into fine juliennes.
- Combine the grated mangos with rest of the ingredients evenly.
- Spread the mixture in a shallow wide mouthed jar and cover with a thin cloth.
- Keep the mixture in the sun for 5 days till the syrup attains a single thread consistency, stirring thrice daily.
Notes and variations
- 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.
