Raw Mango Chunda | How to make Raw Mango Chunda

By Simran Chhabra  |  12th May 2017  |  
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  • Raw Mango Chunda, How to make Raw Mango Chunda
Raw Mango Chundaby Simran Chhabra
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

5

0





About Raw Mango Chunda

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

Raw Mango Chunda is an authentic dish which is perfect to serve on all occasions. The Raw Mango Chunda is delicious and has an amazing aroma. Raw Mango Chunda by Simran Chhabra will help you to prepare the perfect Raw Mango Chunda in your kitchen at home. Raw Mango Chunda needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Raw Mango Chunda. This makes it easy to learn how to make the delicious Raw Mango Chunda. In case you have any questions on how to make the Raw Mango Chunda you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Simran Chhabra. Raw Mango Chunda will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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