How to Prepare Delicious Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati

Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati. Check Out Mango Jam on eBay. Fill Your Cart With Color today! In lunch and dinne. more Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati.

Mango Chunda recipe with step by step photos. In lunch and dinner bread is accompanied by vegetables🤗🤗 but in breakfast it's 😣😣😣 as he is like, "Mamma give me Jam. 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 ". You can have 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. You need 1 kg of Raw Mango Rajapuri or Ladoo(name of type of mango).
2. It's 1 and half kg of Sugar.
3. Prepare 1 tea spon of Cumin seed.
4. You need 3 to 4 pieces of Cloves.
5. Prepare 1/2 tea spoon of Turmeric powder.
6. It's 1and half tea spoon of Red kashmiri mirch powder.
7. It's 1/2 tea spoon of Salt.

Its sweet,sour and slightly spicy in taste. Aam ki launji / Raw mango chutney prepared in the northern regions is its close cousin. It is a pickle from the state of Gujarat of India. Grated raw mangoes are used and sugar is added to balance out the tanginess of raw mangoes.

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

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 (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..
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 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..
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.

Chunda has the oomph of raw mangoes and sweetness of sugar. Take grated mangoes in a kadai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes. Add in sugar and mix till the sugar is mixed and melted.