How to Cook Appetizing Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati

How to Cook Appetizing Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati Delicious, fresh and tasty.

Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati. 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. Today i have for you all a classic Gujarati sweet and sour pickle that's popularly known as " Chundo / Chunda / Aam ka Murabba / Raw mango Jam ".

Chunda is a Gujarati style raw mango pickle.

It is known as "Keri no Chundo" in Gujarati.

Traditionally, this relish is a no-cook dish made by the sun cooking method where shredded raw mango is mixed with sugar and some spices and kept in glass jars in the Sunlight until the sugar melts by the heat from the Sun and a thick sugar syrup coats the shredded mango.

You can cook Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati

1. It’s 1 kg of Raw Mango Rajapuri or Ladoo(name of type of mango).

2. You need 1 and half kg of Sugar.

3. It’s 1 tea spon of Cumin seed.

4. You need 3 to 4 pieces of Cloves.

5. It’s 1/2 tea spoon of Turmeric powder.

6. Prepare 1and half tea spoon of Red kashmiri mirch powder.

7. Prepare 1/2 tea spoon of Salt.

Mango Chunda Recipe / Gujarati Sweet Mango Pickle Recipe.

Punjabi Raw Mango Pickle Sweet Mango Pickle Andhra Mango Pickle Instant Mango Pickle.

This site uses Akismet to reduce spam.

Aam Chunda is a famous sweet and spicy Gujarati pickle/preserve/condiment made with green mangoes.

Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati instructions

1. 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..

2. Once sugar is diluted completely (its 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..

3. 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 its 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..

4. 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.

It is quite popular across the North, and it is served as a side along with roti, paratha, and theplas.

Aam ka Chunda, also known as Keri no chundo is a Gujarati sweet, tangy and spicy green mango chutney.

This mango relish is prepared using grated raw mangoes with sugar and a few spices.

A delicious relish that you can preserve and store for months and serve it in many ways.

A few days ago I posted the recipe for a sweet and sour mango jam called Kairi Murabba or Keri no Murabbo.