How to use chhundo beyond a spoon on the side: thepla, khakhra, puri, sandwiches, chaat and lunch boxes, with portion and pairing tips.
In this guide
- Quick answer
- Why chhundo is so easy to use
- The classic pairings: thepla, khakhra and puri
- Chhundo on an everyday Gujarati thali
- Sandwiches, wraps and toasties
- Chaat, bhel and snack plates
- For children, elders and mild palates
- Pairing chhundo with a sharper pickle
- Chhundo in the lunch box and on trips
- Mistakes to avoid
- Keeping chhundo at its best
- Jars to consider
- FAQs
Quick answer
The simplest answer to how to use chhundo is as a sweet-sour relish beside thepla, khakhra, puri or rotli, about a teaspoon per piece. Beyond that, it works as a thin spread in sandwiches and wraps, a stand-in for sweet chutney in chaat, a mild pickle stirred into children's khichdi, and a sweet contrast next to a spicy keri achar.
Why chhundo is so easy to use
Chhundo is grated raw mango cooked slowly with sugar until the shreds turn translucent and the syrup thickens, then finished in many homes with red chilli and roasted cumin. The result is closer to a thick, spoonable relish than a chunky pickle. There are no hard pieces to bite around, and a traditional chhundo is not built on a layer of oil the way keri achar is.
That texture is the key to knowing how to use chhundo. Treat it as a sweet-sour condiment with gentle warmth, the way you would use a chutney or a fruit preserve, and you will find a place for it at breakfast, tea time, lunch and dinner.
The classic pairings: thepla, khakhra and puri
- Methi thepla — the best-known pairing. The sweetness of chhundo softens the slight bitterness of fenugreek, and both are traditional travel foods.
- Khakhra — spread a thin layer over a crisp khakhra and eat it straight away, before the syrup softens it.
- Puri — on festival mornings and travel days, chhundo with puri and a dry potato shaak is a familiar Gujarati plate.
- Rotli and bhakhri — tear and scoop, or roll a warm rotli around a spoon of chhundo for a quick snack.
- Paratha — plain or methi parathas take chhundo well; for rich stuffed parathas, keep a spicy pickle beside it.
Chhundo on an everyday Gujarati thali
On a full thali of dal, bhaat, shaak and rotli, chhundo plays the sweet corner. Gujarati cooking balances sweet, sour, salty and hot on one plate, and a little chhundo between bites of a spicy shaak such as sev tameta, ringan nu shaak or a dry potato sabzi keeps the palate fresh.
Place a teaspoon at the edge of the plate rather than in the centre, so the syrup does not run into the dal. If the dal is already sweetened in the Gujarati style, a sharper pickle may suit the rice course better, and chhundo can wait for the rotli.
Sandwiches, wraps and toasties
Chhundo is one of the easiest pickles to use in everyday modern food because it spreads like jam. A thin layer on buttered bread with grated cheese, sliced cucumber or boiled potato makes a sweet-sour sandwich that children usually enjoy.
For wraps and frankies, spread chhundo on the rotli or tortilla before adding paneer, potato or vegetables, and add a spicy green chutney so the roll does not taste one-note. Use less than you think: a thin layer is enough, and too much syrup makes bread soggy.
Chaat, bhel and snack plates
Many chaat recipes rely on a sweet tamarind or date chutney. Chhundo can step into that role when you have none ready. Loosen a spoon with a little warm water, stir until it pours, and drizzle it over bhel, sev puri, ragda or a bowl of boiled chana with onion and green chilli.
For children, elders and mild palates
Because it is sweet and only gently spiced, chhundo is often the first pickle Gujarati children are given. A little stirred into plain khichdi, dal-bhaat or curd rice adds flavour without much heat. Elders who find chunky pickles hard to chew often prefer it for the same reason: the shreds are soft and need no effort.
Taste the jar before serving young children, since the chilli level differs between recipes. If it is warmer than expected, mix it with a spoon of plain curd to soften it.
Pairing chhundo with a sharper pickle
Chhundo is at its best next to a sharper jar. Most Gujarati households keep at least one sweet and one spicy pickle open, and the two are often eaten in the same bite: a few shreds of chhundo and a piece of sour mango rolled into one rotli.
Our Chhundo, a sweet shredded mango achar, pairs naturally with our Katka Keri, the homemade Gujarati mango achar in pieces: chhundo brings the sweetness, Katka Keri the bite and tang. If you want sweetness with mango pieces instead of shreds, our Gor Keri, a jaggery mango achar, is the other sweet jar to try.
Chhundo in the lunch box and on trips
Chhundo is a favourite travel pickle because a thick, syrupy relish is less likely to leak than an oil pickle. Pack it in a small, tightly closed steel or glass container rather than spreading it on thepla in the morning; by lunchtime the syrup soaks in and the thepla turns sticky.
For a train journey, the classic Gujarati travel kit is thepla, chhundo, a spicy pickle and a dry snack such as khakhra or sev. Wipe the rim before closing, because sugar syrup on the lid attracts ants.
Mistakes to avoid
- Dipping a spoon that has touched curd, dal or water back into the jar.
- Spreading chhundo on khakhra too early, which turns it soft.
- Using it as the only pickle on a rich, fried plate; add a sharp jar for balance.
- Leaving the jar open on the table, where sugar attracts ants.
- Warming the whole jar to loosen it; warm only the small portion you need.
Keeping chhundo at its best
Sugar-based pickles can thicken or crystallise in cool weather, and you may notice grainy specks in the syrup. That is natural. Stir with a dry spoon, let the jar sit at room temperature, or loosen only the portion you are using with a few drops of warm water.
Keep the lid tightly closed and store the jar in a cool, dry cupboard away from the stove and sunlight. Follow the storage and best-before guidance on the label, and discard it if you ever see mould, fizzing or an off, alcoholic smell.
Shop related collections
These collection hubs match this guide’s intent — use them to compare jars before you buy:
Jars to consider from this guide
Chhundo | Sweet Shredded Mango Achar
Handmade Kathiawadi pickle — ships across India.
View Chhundo | Sweet Shredded Mango Achar →
Katka Keri Pickle | Homemade Gujarati Mango Achar
Handmade Kathiawadi pickle — ships across India.
View Katka Keri Pickle | Homemade Gujarati Mango Achar →
Gor Keri | Jaggery Mango Achar
Handmade Kathiawadi pickle — ships across India.
View Gor Keri | Jaggery Mango Achar →Frequently asked questions
How do you eat chhundo?
Most people eat chhundo with thepla, khakhra, puri or rotli, about a teaspoon at a time. It also works as a sweet spread in sandwiches and a quick sweet chutney for chaat.
Can chhundo be used like jam?
In texture it is similar, and it works well on buttered bread or toast. It has a little chilli and spice, so it suits savoury fillings such as cheese, potato or paneer best.
Which pickle goes with chhundo on the same plate?
A sharp mango pickle such as Katka Keri balances it well. Many families keep one sweet and one spicy jar open together.
Is chhundo good for children?
It is often the first pickle Gujarati children enjoy because it is sweet and mild. Taste it first and serve a small amount with rice, curd or thepla.
Can I cook with chhundo?
Yes, in small amounts. Thinned chhundo makes a quick chaat chutney, and a spoon brushed over paneer or vegetables near the end of grilling adds a sweet-sour glaze.
Why has my chhundo become thick or grainy?
Sugar syrup can thicken or crystallise in cool weather. Stir with a dry spoon and let it come to room temperature; on its own this is not a sign of spoilage.
Does The Pickle Affair use synthetic colours?
No. Colour comes from the spices, turmeric, chilli, and mango themselves.
Who makes The Pickle Affair pickles?
The Pickle Affair is a brand of Arham Foods, packed in Maharashtra under FSSAI licence 21521053000490.
Conclusion
Knowing how to use chhundo comes down to treating it as a sweet-sour relish: a teaspoon with thepla or khakhra, a thin layer in a sandwich, or a loosened drizzle over chaat. Keep a sharper jar beside it, always use a dry spoon, and it will earn a place at almost every meal.
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