By Akshara
July 5, 2026
Master the gorgeous art of traditional Gujarati Chhundo with this streamlined, sweet-and-sour raw mango preserve that skips weeks of sun-drying for an efficient stovetop finish. By combining shredded tart green mangoes with pure sugar and warm spices, you create a beautiful, amber-hued sticky syrup that thickens to a glossy perfection. It delivers an incredible multidimensional flavour profile that cuts through rich dishes flawlessly, functioning as a nostalgic, year-round staple alongside warm parathas, crisp mathris, or fresh theplas.
2 cups raw green mango (Rajapuri or similar firm variety), peeled and grated coarsely  2 cups granulated white sugar (or grated jaggery)  1/2 tsp turmeric powder  1 tsp roasted cumin seeds (jeera), coarsely powdered  1 tsp Kashmiri red chilli powder (for a brilliant ruby hue)  1/2 tsp black salt (kala namak) and regular salt to taste
Combine the grated raw mango, turmeric powder, and regular salt in a heavy-bottomed stainless steel pan, mixing thoroughly and letting it rest for 10 minutes until the fruit softens and releases its natural juices.
Stir the granulated sugar directly into the juicy mango mixture, place the pan over low heat, and stir continuously until the sugar crystals dissolve completely into a clear fluid.
Simmer the mixture gently on a low-medium flame for about 8 to 10 minutes, stirring occasionally, until the syrup achieves a beautiful, thick, glossy consistency that registers a single-string texture.
Remove the pan entirely from the heat source, let the preserve cool down completely, then fold in the red chilli powder, roasted cumin powder, and black salt before transferring to a clean glass jar.