Name: Instant Mango Murabba (Kacchi Keri no Chhundo) recipe by Rinku Patel at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 cup raw grated Mangoes; 1 tsp Salt; 2 cup Sugar; 1 tbsp roasted Cumin seed pwoder; 2 tsp Kashmiri Chilli powder; 4 small pieces Cinnamon (dalchini); 1/2 tsp Cardamom (elaichi); 4 Cloves (laung / lavang)

ABOUT Instant Mango Murabba (Kacchi Keri no Chhundo) RECIPE

Mango chunda is a preserve that is common to all Gujarati households.very summer my mom make it this chundo. Theplas and mango chunda are great combination. This combination is a popular snack option for most Gujaratis even today. Chunda is a good combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.

Ingredients Serving: 2

2 cup raw grated Mangoes
1 tsp Salt
2 cup Sugar
1 tbsp roasted Cumin seed pwoder
2 tsp Kashmiri Chilli powder
4 small pieces Cinnamon (dalchini)
1/2 tsp Cardamom (elaichi)
4 Cloves (laung / lavang)

Instructions

Mix the mango, salt and sugar. Keep aside for 10 minutes.
In a pan, add mango mixture, cook till the sugar has dissolved, stir continuously and cook over a low flame till the syrup is of two string consistency.
Turn off the stove, add the cardamom seeds, red chilli, clove, cumin powder, cinnamon and mix well.
Cool completely.
Store in sterilized glass jar and can be kept refrigerated for up to 6 months.

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