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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, raw mango marmalade/jam, indian name "chunda" in gujarati. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook raw mango marmalade/jam, indian name "chunda" in gujarati using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
  1. Make ready 1 kg Raw Mango Rajapuri or Ladoo(name of type of mango)
  2. Prepare 1 and half kg Sugar
  3. Make ready 1 tea spon Cumin seed
  4. Prepare 3 to 4 pieces Cloves
  5. Make ready 1/2 tea spoon Turmeric powder
  6. Get 1and half tea spoon Red kashmiri mirch powder
  7. Make ready 1/2 tea spoon Salt
Steps to make Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
  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

So that is going to wrap this up with this exceptional food raw mango marmalade/jam, indian name "chunda" in gujarati recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!