Net Weight : 350g
Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango. The typically sun-drying process last for few days during the hot humid summer season before the advent of the cyclonic monsoons in July. A single sun-drying batch lasts for 3-4 days by which matured mango gratings transform into the lustrous glossy bright golden chhundo. Cumin seeds and red chilli powder are essential embellishments to the product with superior flavour and profile only few home made recipes can match. Although, Chhundo, literally translated in Gujarati means crushed; the careful handling protocols ensure that each delicate strand of the mango grating remains intact in the final product to serve its masters with crispiness of the original green mango.