Ingredients: துருவிய மாங்காய் / Grated Raw mango- 1-1/2cups சர்க்கரை/ Sugar - 1-3/4 cups கிராம்பு / Cloves - 4 to 5 பட்டை / Cinnamon- 1 or 2 சீரகம் / Jeera - 1 tsp crushed காஷ்மீர் மிளகாய் பொடி/ Kashmiri chili powder- 3 tsp உப்பு / Salt - 1/2 tsp Method: Peel & grate raw mangoes. Measure it. For 1-1/2 cups of grated mango add 1-3/4 cups of sugar. ( whatever measure of grated mango add little more of sugar) Take the sugar in a bowl. Mix grated raw mango & mix thoroughly. Keep it covered & tie with thin cotton cloth and keep it inside the house for 24 hrs. Next day again mix it and keep it in hot sun with the cloth. Like this it should be done for 3 days in hot sun. 4 th day sugar & mango becomes a very thick consistency. Then add cinnamon, cloves, salt, Kashmiri chilli powder & jeera powder & mix nicely. Again keep it in hot sun for 3 hrs. Then our Raw Mango Chunda will be ready to eat with Roti, Paratha & Puri. We can keep it in a dry container bottles and store for a year.Instead of jam we can use this. Enjoy Ranjis flavours! Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Sunday, June 9, 2019
#RawMangoChunda #MangoChundaReceipe Raw mango Chunda/ Raw mango Chunda in Tamil/ Traditional Gujarati Raw mango sweet pickle
Ingredients: துருவிய மாங்காய் / Grated Raw mango- 1-1/2cups சர்க்கரை/ Sugar - 1-3/4 cups கிராம்பு / Cloves - 4 to 5 பட்டை / Cinnamon- 1 or 2 சீரகம் / Jeera - 1 tsp crushed காஷ்மீர் மிளகாய் பொடி/ Kashmiri chili powder- 3 tsp உப்பு / Salt - 1/2 tsp Method: Peel & grate raw mangoes. Measure it. For 1-1/2 cups of grated mango add 1-3/4 cups of sugar. ( whatever measure of grated mango add little more of sugar) Take the sugar in a bowl. Mix grated raw mango & mix thoroughly. Keep it covered & tie with thin cotton cloth and keep it inside the house for 24 hrs. Next day again mix it and keep it in hot sun with the cloth. Like this it should be done for 3 days in hot sun. 4 th day sugar & mango becomes a very thick consistency. Then add cinnamon, cloves, salt, Kashmiri chilli powder & jeera powder & mix nicely. Again keep it in hot sun for 3 hrs. Then our Raw Mango Chunda will be ready to eat with Roti, Paratha & Puri. We can keep it in a dry container bottles and store for a year.Instead of jam we can use this. Enjoy Ranjis flavours! Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
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