Chhunda

Serves 4

25 mins

69 Kcal

The chhunda is a pickle prepared from raw mangoes, sugar, and spices known for their sweet, tangy, and spicy taste. This delightful condiment is an excellent accompaniment to the Indian meal. It is especially appreciated during summer when raw mangoes are in season. The chhunda recipe is straightforward yet incredibly flavourful, making it an essential dish in many a Gujarati household. Raw mangoes must be grated or finely chopped and mixed with sugar to make the chhunda. After that, the mixture will be cooked until the sugar dissolves and the mangoes soften. Additional flavour, depth, and heat in the chhunda include mustard seeds, cumin, turmeric, and red chilli powder. Some recipes add a pinch of hing or black salt to give extra taste. It is boiled till it becomes thick, like jam. Chhunda. It is much more versatile and goes great with roti, paratha, and even rice. People enjoy eating it as a spread in sandwiches or as an accompaniment with snacks, samosas, and pakoras. What is lovely about the chhunda recipe is that it can tease out the liveliness of the raw mango, sugar, and spices simultaneously, with perfect sweetness and heat levels. Whether served as a side dish or topping, chhunda brings bursts to any meal, and this condiment has carved out a unique niche within Indian cuisine.

Ingredients required for Chhunda

2 mango
1.5 cups raw sugar
1/2 tsp red chilli powder
Powdered spices-cumin powder cumin powder1/2 tsp
1/4 tsp salt

Cooking steps for Chhunda

1
Chhunda is a quintessential Indian mango relish, let's explore the recipe of Chhunda.
2
Begin with two large, green mangoes/kairi, roughly 400 grams.
3
Wash and peel the mangoes properly before grating them into coarse, stringy shreds.
4
Fresh, firm, and sour raw mangoes are critical, as they provide the perfect tart base for this delightful preparation: Chhunda.
5
Transfer the grated mango to a clean bowl and add 1.5 cups of sugar (around 300 grams).
6
Adjust the sugar according to your taste preference, keeping in mind that it mellows the sharp tanginess of the mangoes and creates the syrupy texture that defines Chhunda.
7
For a touch of spice, mix in 1/2 teaspoon of red chili powder for mild heat and 1/2 teaspoon of roasted cumin powder for earthy warmth.
8
Add ¼ teaspoon of salt to enhance and balance the flavours.
9
Mix everything well until the mango shreds are evenly coated with sugar and spices.
10
Cover the bowl and let it rest for 12 to 24 hours at room temperature.
11
This resting period allows the sugar to draw out the mango's natural moisture, forming a syrupy base.
12
Once rested, you'll notice the mixture has thickened slightly.
13
If desired, cook the mixture on low heat for 10-15 minutes, stirring occasionally, to deepen the flavour and achieve a thicker consistency.
14
Let it cool completely before transferring it to a clean, airtight jar.
15
Store the Chhunda in the refrigerator, where it will keep for weeks.

Shop Ingredients

Mango (2)

Salt (1/4 Tsp)

113

105

107

125

Red Chilli Powder (1/2 Tsp)

540

290

Raw Sugar (1.5 cups)

FAQs

What's so delicious about Chhunda?

It's so mouthwatering that you get entirely smitten with this sweet, sour, and tangy mango pickle for its incredible synergy of flavours. Thinly grated raw mangoes mixed with sugar and spices such as red chilli powder and cumin keep the proper check of sweetness, spiciness, and tartness. Sugar dissolves in the mango, coating each strand with lacy syrup. The freshness of the mango and aromatic spices elevate the taste, so Chhunda is a favourite along with any variety of Indian breads and snacks.

How to serve Chhunda?

Chhunda is very versatile and can be served in multiple ways. Traditionally, it is used with thepla, paratha, or puri, thus adding a flavour burst to these humble flatbreads. Chhunda may be used as a side dish in a regular Indian meal or as a spread for bread and sandwiches. For a fusion twist, try using Chhunda as a dip for snacks like samosas or pakoras. Its sweet and tangy taste complements any savoury or spicy fare, making it a great addition to a lunchbox or picnic meal.

How to store Chhunda?

Transfer Chhunda to a clean, dry, airtight jar after preparation to store it properly. The jar should be devoid of moisture so as not to let the chhunda spoil. Chhunda is preserved and hence can be stored for an extended period, even at room temperature, for several months. It can be stored in the refrigerator for a much longer time. To avoid contamination, Chhunda must always be taken with a clean, dry spoon.