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Hot Mango Pickle
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                                               Quick Mango Chunda
                                             

 
 
 

Storage time upto 1 year(If cooked) : In a cool dry place.

Uncooked raw chunda up to 3-4 weeks in a refrigerator
Cooking Time : 5 mins.
Preparation Time : 1-15 mins.

Servings: 1 1/4 cups.
Ingredients:
1 cup (140 grams) raw mangoes, grated
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
1½ (300 grams) cups sugar
1 tablespoon chilli powder
1 teaspoon roasted cumin seeds (jeera), crushed

 

Raw Mango Chunda

 

Cooked Mango Chunda

 

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Direction:
Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
Remove from the flame and let the mixture cool completely.
Add chilli powder and cumin seeds and store in a sterilised glass jar.
Store upto 1 year in cool dry place.

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