ChundaThis is a featured page

Chef Sanjeev Kapoor's special recipe for pickles
Raw mangoes 2 kilograms
Salt 4 tablespoons
Turmeric powder ½ teaspoon
Sugar 2 kilograms
Red chilli powder 2-3 tablespoons
Cumin powder 2 teaspoons
1. Wash, dry, peel and grate the mangoes.
2. Add salt and turmeric powder to the grated mangoes. Mix well and keep aside in a stainless
steel or glass vessel for half an hour.
3. Add sugar and mix well.
4. Put the grated mango and sugar in a thick-bottomed vessel. Put the vessel on low heat and cook, stirring constantly.
5. Cook for about thirty to forty minutes or until the
water evaporates and one-string sugar syrup forms. Remove from heat and let it cool.
6. When cooled, add red chilli powder and cumin powder and mix well.
7. Store in a dry, clean, sterilized glass jar with a tight lid.
Chef’s tip: Instead of cooking it on direct heat, chunda can be cooked in the heat of sunlight. For that, mix sugar and cover the bowl with a thin cloth or a muslin cloth and leave it in the sun till sugar gets a one string syrup consistency. Then add red chilli powder and cumin powder and keep it again in the sun for a day or two.
Note: Remember to stir it everyday and bring it back into the house at sunset. This quantity of Chunda will last a family of four more than a year.

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