Aam-azing Chhundo: Your Tastebuds Will Thank You, Boss!
Namaste, Kem Chho, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to spice up your life with a recipe that’s tangy, sweet, and utterly addictive: Chhundo!
Chhundo is more than just a pickle; it’s a burst of sunshine in a jar. It reminds me of lazy summer afternoons spent at my Nani’s (grandmother’s) house, the aroma of spices filling the air as she stirred a huge pot of this golden goodness.
When Do We Chhundo?
This delightful condiment is a staple in many Gujarati and Rajasthani homes, especially during the summer months when mangoes are at their peak. Think of it as sunshine preserved! You’ll find it gracing tables during festivals like Uttarayan (Kite Flying Festival), Janmashtami, and even weddings, adding a sweet and spicy kick to every meal.
A Little Chhundo History
Legend has it that Chhundo originated as a way to preserve mangoes for longer periods. Smart folks realized that by combining the fruit with sugar and spices, they could enjoy the taste of summer all year round. It’s a testament to the ingenuity of our ancestors!
Let’s Get Cooking!
This recipe is easy enough for even a beginner cook. Don’t worry, I’ll guide you through every step.
Preparation Time: 20 minutes
Cooking Time: 45-60 minutes (depending on the method)
What You Need (Ingredients):
- 1 kg Raw Mangoes (Kairi) – peeled and grated
- 500 g Sugar (Cheeni) – granulated
- 2 tablespoons Red Chili Powder (Lal Mirch Powder) – adjust to your spice level
- 1 tablespoon Turmeric Powder (Haldi Powder)
- 1 tablespoon Cumin Powder (Jeera Powder)
- 1 teaspoon Asafoetida (Hing)
- 2 tablespoons Salt (Namak)
How to Make Magic (Instructions):
- Mango Mania: In a large, non-reactive bowl (glass or stainless steel is best), combine the grated raw mangoes and sugar. Mix well. This is your base for deliciousness!
- Marinate and Mellow: Cover the bowl and let it sit for at least 2-3 hours, or even overnight. The sugar will draw out the moisture from the mangoes, creating a syrupy mixture.
- Spice It Up: Now, add the red chili powder, turmeric powder, cumin powder, asafoetida, and salt to the mango mixture. Mix everything thoroughly. The vibrant colors are a feast for the eyes!
- Cooking Time! (Stovetop Method):
- Pour the mixture into a heavy-bottomed pan or kadhai (wok).
- Cook over medium heat, stirring constantly to prevent sticking.
- As the mixture heats up, the sugar will dissolve completely.
- Continue cooking, stirring occasionally, until the chhundo thickens to a jam-like consistency. This usually takes about 45-60 minutes. You’ll know it’s ready when a small drop placed on a plate doesn’t spread.
- Cool and Store: Let the chhundo cool completely before transferring it to sterilized glass jars. Store in a cool, dry place.
Chef Curry’s Tips for a Perfect Chhundo:
- Mango Matters: Use firm, sour raw mangoes for the best flavor and texture.
- Patience is Key: Don’t rush the cooking process. Slow and steady wins the Chhundo race!
- Sterilize Your Jars: This is crucial for preventing spoilage and ensuring a longer shelf life. Boil the jars and lids in water for 10 minutes, then let them air dry completely.
- Sun Power (Optional): For a more traditional method, you can cook the chhundo in the sun. Spread the mixture in a large tray and leave it in direct sunlight for several days, stirring occasionally. This method takes longer but gives the chhundo a unique flavor.
Chhundo Your Way: Cooking Method Variations
- Induction Stove: Follow the stovetop method, adjusting the heat as needed.
- Pressure Cooker: Not recommended, as it can make the Chhundo too mushy.
- Oven: Spread the mixture in a baking dish and bake at 300°F (150°C) for several hours, stirring occasionally.
- Microwave: Cook in short bursts, stirring frequently, until thickened. Be careful not to burn it!
- Slow Cooker/Crockpot: Cook on low for 6-8 hours, stirring occasionally.
- Air Fryer: Not recommended for this recipe.
Nutritional Information (Approximate, per serving):
Keep in mind that Chhundo is high in sugar.
- Calories: 50-70
- Carbohydrates: 12-18g
- Protein: Less than 1g
- Fat: Less than 1g
Serving Suggestions:
- Enjoy it with rotis, parathas, or theplas.
- Spread it on crackers or toast for a sweet and spicy snack.
- Use it as a side dish with your favorite Indian meals.
- Mix it with yogurt for a tangy and flavorful dip.
Go Forth and Chhundo!
Now that you have the recipe, it’s time to unleash your inner chef and create your own batch of delicious Chhundo. It’s a delightful taste of India that you can enjoy anytime, anywhere. Make a big batch and share it with your friends and family. They will be delighted by your culinary prowess.
Happy Cooking, my friends! And remember, keep experimenting and keep the flavours coming!