Wednesday, 11 May 2016

Chunda ~ Instant / Stove Top Method

Chunda is a type of hot and sweet pickle. This is is originally from Gujarat but love by all. Popular with a combination of Methi Thepla.
This is an instant method. Traditionary, it is a a very lengthy process. But this process takes few minutes only.
This is an original Chunda recipe 
(click here)

  • Raw mangoes (preferably Rajapuri), grated- 2 cups/4 med size/ 1 kg 
  • Sugar- approx 3 cups (may be needs less than or more than, depends upon sourness of mango) 
  • Cumin seeds, roasted and coarsely crushed - 2 tsp 
  • Red chilli powder- 6 to 8 tsp
  • Salt- 1 tbsp or to taste 

Method :
  • Remove skin of raw mangoes and grate them. Discard the seeds. 
  • Combine grated mango, sugar, cloves and salt in the heavy bottom pan. 
  • Mix well and keep it for 1 hour. Thus it discharges juice. 
  • Cook carefully this mixture on low-med heat till the sugar syrup is of two string consistency. Stir in between. 
  • Switch off gas and add crushed cumin and red chilli powder. Give a nice stir and cool completely. 
  • Shift this chumda in a sterilized and dry glass jar. 
  • It stay fresh and in good condition in refrigerator. You can even keep it even outside fridge for 2 months or more but depends upon climate. 
  • Enjoy this murabba with chapati, paratha or bread. 

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