CHUNDA
This is a kind of sweet pickle and goes well with rotis/parathas, etc. Basically, it is a gujarati preparation.The preparation is similar for chunda and murabba(see recipe, murabba) , but chunda is little spicy that goes well with roti/paratha, while murabba is used as a jam which can be consumed by itself and can be taken with bread, roti etc.
Ingredients:
raw mangoes-2(large and fleshy ones),
sugar-500 gms,
salt-2 tsps,
chilly powder-1 tsp,
turmeric powder-1 tsp,
cloves(lavang)-6,
ghee-2 tsps.
Method:
Wash and de-skin mangoes with the help of a peeler.
Grate them.
Heat a heavy bottom pan.
Add mango gratings and a cup of water.
When mango is well cooked, add the sugar, chilly powder, salt and turmeric powder and cook till the contents comes to a jam consistency.
Remove from flame. Add the ghee.
Powder the cloves, add to it and mix well.
Chunda is ready.
Store it in a clean and sterilised bottle and keep it in the fridge for a better shelf-life. It can last 5 to 6 months.
This is a kind of sweet pickle and goes well with rotis/parathas, etc. Basically, it is a gujarati preparation.The preparation is similar for chunda and murabba(see recipe, murabba) , but chunda is little spicy that goes well with roti/paratha, while murabba is used as a jam which can be consumed by itself and can be taken with bread, roti etc.
Ingredients:
raw mangoes-2(large and fleshy ones),
sugar-500 gms,
salt-2 tsps,
chilly powder-1 tsp,
turmeric powder-1 tsp,
cloves(lavang)-6,
ghee-2 tsps.
Method:
Wash and de-skin mangoes with the help of a peeler.
Grate them.
Heat a heavy bottom pan.
Add mango gratings and a cup of water.
When mango is well cooked, add the sugar, chilly powder, salt and turmeric powder and cook till the contents comes to a jam consistency.
Remove from flame. Add the ghee.
Powder the cloves, add to it and mix well.
Chunda is ready.
Store it in a clean and sterilised bottle and keep it in the fridge for a better shelf-life. It can last 5 to 6 months.
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