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Green Apple Chhunda/ Chhundo

  • Author: Vasanti
  • Yield: 2 cups (350 g) 1x


  • 3 medium green apples, washed, cored and grated (see Variation)
  • 1/2 cup (80 g) jaggery powder or coconut sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp (4 g) ground cumin
  • 1 tsp red chili powder, or as needed
  • 1 tsp red pepper flakes, or as needed
  • 3/4 tsp salt, or as needed


  • In a sauce pan, toss the grated apples, jaggery and sugar over medium high heat.
  • Continue cooking uncovered over medium heat till the sugar and jaggery melt and apples sweat for about 5-7 minutes.
  • Stir in the spices and salt. Mix well and let the mixture come to a boil. Reduce heat to a medium low and continue cooking uncovered, for another 20 mins or so till most of the moisture is evaporated.
  • Turn the heat off and let it sit in the sauce pan for about 2 hours, until it cools completely. The relish thickens as it cools.
  • Transfer the relish to an airtight glass jar and store it in the refrigerator.
    Spoon into a serving bowl and serve chilled or at room temperature
    (See FAQs & Notes for shelf life and serving suggestions)

Keywords: Quick & Easy