Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, raw mango marmalade/jam, indian name "chunda" in gujarati. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati is something that I have loved my whole life.
Wash Raw mango, dry it, peel it and grate it. Homemade marmalede is very tasty & easy to make recipe,with the sourness from the raw mango, sweetness from the sugar, flavour with cardamom.must try it. Rinse and wipe dry the mangoes.
To get started with this particular recipe, we must prepare a few ingredients. You can have raw mango marmalade/jam, indian name "chunda" in gujarati using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
- Make ready 1 kg Raw Mango Rajapuri or Ladoo(name of type of mango)
- Make ready 1 and half kg Sugar
- Take 1 tea spon Cumin seed
- Prepare 3 to 4 pieces Cloves
- Take 1/2 tea spoon Turmeric powder
- Make ready 1and half tea spoon Red kashmiri mirch powder
- Prepare 1/2 tea spoon Salt
Raw mangoes are grated & combined with sugar syrup Store the Mango Chunda Pickle in sterilized glass jars and it will last for about one year without refrigeration. Serve Aam Ka Chunda Recipe with. 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 after the single string is formed but don't be tempted to overcook, it will thicken after cooling down.
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
Mango chunda recipe is a made in Gujarat with the sourness from the raw mango, sweetness from sugar, flavour with cardamom and spiciness from chili powder. Aam chunda recipe - Gujarati raw mango sweet pickle recipe with video and stepwise pictures. Raw Mango Chunda is a hot sweet & sour tasting mango pickle. Popular with combination of Methi Thepla (Fenugreek Flat-bread) this pickle is known for its long persevering properties, store in air-tight container & you can enjoy this pickle year long. Broadly Chunda can be either sweet or savory but for.
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