Raw Mango Chunda | How to make Raw Mango Chunda

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BySimran Chhabra
Created on 12th May 2017
  • Raw Mango Chunda, How to make Raw Mango Chunda
Raw Mango Chundaby Simran Chhabra
  • Raw Mango Chunda | How to make Raw Mango Chunda (2 likes)

  • 0 reviews
    Rate It!
  • By Simran Chhabra
    Created on 12th May 2017

About Raw Mango Chunda

Chunda is a delicious, sweet and slightly sour pickle made in summer.

Raw Mango Chunda is a delicious and yummilicious dish which is one of the popular dish of Gujarat. Raw Mango Chunda is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Raw Mango Chunda is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 10 minute and it takes 20 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Raw Mango Chunda. It is an amazing dish which is perfectly appropriate for any occasion. Raw Mango Chunda is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Raw Mango Chunda is an art and while preparing this dish you can feel the aroma of this delicious Raw Mango Chunda. Surprise your family and friends by preparing this hotel style Raw Mango Chunda at your home.

  • Prep Time10mins
  • Cook Time20mins
  • Serves6People
Raw Mango Chunda

Ingredients to make Raw Mango Chunda

  • 2 - Large Raw Mangoes, Grated
  • 1/2 teaspoon - Red Chilli Powder
  • 1/2 teaspoon - Roasted Cumin Powder
  • 1/2 teaspoon - Kalonji
  • 1/2 teaspoon - Moti Saunf
  • Salt - 1/4 teaspoon

How to make Raw Mango Chunda

  1. Rinse and wipe dry the mangoes then peel and grate them. Add the grated mangoes in a pan with sugar and 1/4 tsp of salt. Amount of sugar depends upon the tartness of the mangoes. I added 1/2 cup sugar and 1 cup powdered jaggery.
  2. Turn on the gas and stir the mangoes, sugar, jaggery so that it all mixes well.
  3. Initially the sugar and jaggery will melt and consistency will be watery, stir often so that the sugar does not crystallize and keep on simmering the mixture.
  4. The mixture will begin to thicken in sometime. When the mixture reaches a 2 thread consistency switch off the flame. It should be jam like.
  5. Once cooled spoon mango chunda in a clean sterilized glass jar or bottle

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