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We hope you got benefit from reading it, now let’s go back to raw mango marmalade/jam, indian name "chunda" in gujarati recipe. You can cook raw mango marmalade/jam, indian name "chunda" in gujarati using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
- Use Raw Mango Rajapuri or Ladoo(name of type of mango)
- Get Sugar
- Take Cumin seed
- Prepare Cloves
- Prepare Turmeric powder
- You need Red kashmiri mirch powder
- Get Salt
Steps to make Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
- Wash Raw mango, dry it, peel it and grate it. In a big broad bowl (vessel should be double the size of mixture) Add salt and turmeric powder mix well. Add sugar to it, mix well till the sugar gets dilute completly(it takes almost an hour to dilute). Rest it over night again mix the mixture well in morning. Till sugar is completely diluted.
- Once sugar is diluted completely (it's very important). Cover the vessel with thin cotton cloth and keep in solar heat to cook (Prefer terrace not in window). From morning 9 to evening till sunset expose it to sunrays. Next morning again mix the mixture and keep in solar heat. Contine the process for 10 to 12 days. On 6th day add cumin seed and cloves to the mixture. After 7 or 8th day sugar syrup start getting ready. The syrup gets thick dont over thicked it.
- The way to taste ur marmalade is ready:: place a drop of sugar syrup on tip of your thumb press finger on it and try to open it, it will be sticky and will form one string again press and lift again will form half string by syrup and break. It said to be it sugar syrup should be thicken until it's form be one and half string. Once sugar syrup is ready almost on 11th day. At night when the mixture get completely cool down add chilli powder and mix well.
- Next day mid onion 12.00 pm mix the chunda well, tie the cloth and explore to heat for 2 hrs. Once cool down fill the yummy, tasty, mouth watering mango marmalade in a glass jar and enjoy eating ur mango marmalade uff chunda for a year or two. - Note::: Raw Mango chunda can be preserve for a year or two. Dont add water to it. No need to refrigerate. For kids one can avoid putting chilli powder. One can also make on gas put above method makes it more tastier
Usually the small raw mango variety is used for chunda but I didnt get it so used kili mooku maanga which is in season right now. It will look goey even How to make raw mango chunda recipe: Do not switch on flame : To a kadai add grated raw mango, sugar, turmeric powder and salt to taste. Mango rasam, indian soup with raw mango True to its name, this one of its kind accompaniment, Raw Mango Kadhi Recipe is essentially a delight for all the mango fans out there! Raw mango Chunda is a delicious, sweet and slightly sour pickle made in summer. this is a gujarathi recipe.
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