. . "Chhundo"@en . . . . . . "Chhundo (guyarat\u00ED: \u0A9B\u0AC2\u0A82\u0AA6\u0ACB, hindi: \u091B\u0941\u0928\u094D\u0926\u094B) es un tipo de preparaci\u00F3n india de encurtidos, as\u00ED como un condimento hecho principalmente de mangos verdes rallados, utilizado en la cocina del subcontinente indio como acompa\u00F1amiento de la comida principal que consiste en Roti, Sabzi y otros alimentos.\u200B Sin embargo, es una forma gen\u00E9rica de preparaci\u00F3n que puede hacerse con diversas frutas y verduras. El chhundo es especialmente un plato de Kathiawadi, pero se consume en todo Guyarat."@es . . . "Served spiced with red chilies"@en . . . . . . . . . . . . . . "Chhundo (Gujarati: \u0A9B\u0AC2\u0A82\u0AA6\u0ACB, Hindi: \u091B\u0941\u0928\u094D\u0926\u094B) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated green mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. However, it is a generic form of preparation that can be made with various fruits and vegetables. Chhundo is particularly a Kathiawadi dish but is consumed across Gujarat."@en . . "Mango and sugar syrup"@en . . . . . . . "Chundo"@en . "Chhundo"@en . . . . . . . . . . . . . . "Chundo"@en . . . "34085463"^^ . . "Chhundo"@en . . . . "300"^^ . . . . "Side dish" . . . "Chhundo (guyarat\u00ED: \u0A9B\u0AC2\u0A82\u0AA6\u0ACB, hindi: \u091B\u0941\u0928\u094D\u0926\u094B) es un tipo de preparaci\u00F3n india de encurtidos, as\u00ED como un condimento hecho principalmente de mangos verdes rallados, utilizado en la cocina del subcontinente indio como acompa\u00F1amiento de la comida principal que consiste en Roti, Sabzi y otros alimentos.\u200B Sin embargo, es una forma gen\u00E9rica de preparaci\u00F3n que puede hacerse con diversas frutas y verduras. El chhundo es especialmente un plato de Kathiawadi, pero se consume en todo Guyarat. Como el mango es una fruta de temporada y s\u00F3lo est\u00E1 disponible en abundancia en verano en la India (abril-julio), la mayor\u00EDa de los encurtidos de mango se elaboran durante esta \u00E9poca con base de aceite o az\u00FAcar y luego se conservan en grandes recipientes de cristal. De este modo, el Chhundo y otros encurtidos est\u00E1n disponibles para su consumo durante todo el a\u00F1o.\u200B"@es . . . . . . . . "Chhundo (Gujarati: \u0A9B\u0AC2\u0A82\u0AA6\u0ACB, Hindi: \u091B\u0941\u0928\u094D\u0926\u094B) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated green mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. However, it is a generic form of preparation that can be made with various fruits and vegetables. Chhundo is particularly a Kathiawadi dish but is consumed across Gujarat. Since mango is a seasonal fruit and is available in abundance only in summer in India (April\u2013July), most mango pickles are made during this time with oil or sugar base and then preserved in large glass containers. This way Chhundo and other pickles are available for consumption throughout the year."@en . . . "4339"^^ . "At room temperature" . . . . . . . "Chhundo"@en . "964996197"^^ . . "At room temperature"@en . "Chhundo"@es . . . . . . "Mangoandsugarsyrup" . .