Chhundo

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Chhundo
Chhundo.jpg
Chhundo
Alternative names
Chundo
Type Side dish
Place of origin
India
Region or state
Gujarat
Serving temperature
At room temperature
Main ingredients
Mango and sugar syrup
Variations Served spiced with red chilies
Cookbook:Chhundo  Chhundo

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.[1] 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.

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.[2]

Etymology[edit]

Chhundo, literally translated in Gujarati means crushed.[3] 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.[4]

History[edit]

Chhundo is believed to have originated in the Kathiawar region of Gujarat.[5]

Preparation and variations[edit]

As mentioned earlier, although the most popular variety of Chhundo is the one prepared with grated mangoes, other variations such as pineapple Chhundo,

Nutrition[edit]

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.[6]

See also[edit]

References[edit]

External links[edit]