Alternative names Chundo Region or state Gujarat Main ingredients Mango and sugar syrup | Course Side dish Serving temperature At room temperature Place of origin India | |
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Variations Served spiced with red chilies Similar Chakkavaratti, Santula, Chadachadi, Dahi baigana, Lunumiris | ||
Chhundo (Gujarati: છૂંદો, Hindi: छुन्दो ) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes, used in South Asian cuisine as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. However, it is a generic form of preparation that can be made with various fruits and vegetables. Chhundo is particularly a Gujarati dish but is consumed across India.
Contents
Since mango is a seasonal fruit and is available in abundance only in summer in India (April–July), most mango pickles are made during this time with oil or sugar base and then preserved in large glass containers. This way Chhundo and other pickles are available for consumption throughout the year.
Etymology
Chhundo, literally translated in Gujarati means crushed. Although sources of its origin are unknown, along with other popular Indian pickles, Chhundo and Murabbo, two types of mango relishes are commonly consumed in daily Gujarati meals.
History
Chhundo is believed to have originated in the Kathiawar region of Gujarat.
Preparation and variations
As mentioned earlier, although the most popular variety of Chhundo is the one prepared with grated mangoes, other variations such as pineapple Chhundo.
Nutrition
A serving of 20 grams (0.71 oz) of Chhundo contains 61 calories, no fat or cholesterol, 124 milligrams (1.91 gr) of Sodium and 15 grams (0.53 oz) gms of carbohydrates. Since it is prepared and preserved in sugar syrup, its main energy component is sugar. It also provides Vitamin C and Vitamin A.