Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati. 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. Mango chunda or aam chunda is a traditional sweet, mild spicy and sour pickle recipe from Gujarat.. This Indian Mango Jam can be preserved for an year in.
Rinse and wipe dry the mangoes.
If you cook more, then chunda will become dense and hard.
Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, raw mango marmalade/jam, indian name "chunda" in gujarati. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati is one of the most well liked of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati is something which I have loved my entire life.
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. Mango chunda or aam chunda is a traditional sweet, mild spicy and sour pickle recipe from Gujarat.. This Indian Mango Jam can be preserved for an year in.
To begin with this particular recipe, we have to prepare a few components. You can have raw mango marmalade/jam, indian name "chunda" in gujarati using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
- {Prepare 1 kg of Raw Mango Rajapuri or Ladoo(name of type of mango).
- {Take 1 and half kg of Sugar.
- {Prepare 1 tea spon of Cumin seed.
- {Prepare 3 to 4 pieces of Cloves.
- {Make ready 1/2 tea spoon of Turmeric powder.
- {Take 1and half tea spoon of Red kashmiri mirch powder.
- {Prepare 1/2 tea spoon of Salt.
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. Raw mango Chunda is a delicious, sweet and slightly sour pickle made in summer. this is a gujarathi recipe. Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle by Tarla Dalal.
Instructions 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.
Aam chunda recipe - Gujarati raw mango sweet pickle recipe with video and stepwise pictures. The Chunda Recipe is a classic Gujarati sweet & sour mango pickle made with raw mangoes. 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. Mango rasam, indian soup with raw mango
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