Mango Ginger & Date Chhundo

Recipe PREP 15 min COOK 15 min

Mango Ginger & Date Chhundo

PREP 15 min COOK 15 min

Description

This sweet and spicy pickle combines dates and amba haldi (mango ginger) pickled in a spiced jaggery syrup for a surprising and addictively piquant relish. Mango ginger is packed with fiber, antioxidants, and digestive enzymes like enterokinase, which help break down proteins. Dates and jaggery provide a nutrient-dense alternative to refined sugar. The combination boosts digestion and satiety.

Note: Anti-caking additives in table salt can discolor jams and pickles over time. Use any unrefined sea salt instead. Depending on the type of salt you use — Indian black salt, sel de mer, Maldon — adjust the quantity to taste.

Ingredients

2 cups (400 g) MAKES

2 cups (400 g) amba haldi (mango ginger), peeled and grated
1 cup (200 g) seedless dates, quartered lengthwise
1 cup (200 g) crushed jaggery
½ cup (175 ml) water
1 tsp Kashmiri chili powder
1 tsp cumin powder
½ tsp turmeric powder
1½ tsp coarse, unrefined sea salt

Directions

Step 1

Combine the mango ginger, dates, and jaggery in a large, deep saucepan. Cover with water, mix, and let it sit for 10 to 15 minutes until the jaggery melts.
Step 2

Cook the mixture on high heat, stirring continuously, until the ingredients soften and the liquid is reduced to half and coats your spatula, about 8 to 10 minutes.
Step 3

Lower the heat, add the chili, cumin, turmeric powders, and salt. Simmer for 6 to 8 minutes, stirring often, until you have a jammy chutney. Turn off the heat and allow the chhundo to cool down to room temperature. Transfer the pickle to an airtight glass jar. Refrigerate for up to 4 weeks. Use a clean, dry spoon to serve the chhundo. It pairs well with Indian meals, adds flavor to salad dressings, and works wonderfully in marinades or sandwiches.

Substitutions: Use a combination of cayenne pepper and smoked paprika instead of Kashmiri chili powder.

Try It With: Devilled eggs, raw papaya salad, multigrain beet rotis or methi thepla, a Gujarati flatbread where the dough is kneaded with methi greens.

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About the author

Sadaf Hussain

Sadaf Hussain is a food columnist, cookbook author, and chef who has been a MasterChef India finalist and a TedX speaker. As a travel enthusiast he loves to explore the intersection between cooking, culture, and food lore.

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