This is one thing I look forward to in the mango season. Easy to prepare, goes well with chapatis and steamed rice. And it can stay for a few months when refrigerated.
Ingredients
2 kgs raw mangoes
1 kg sugar or jaggery
1 Bay leaf
1 cinnamon stick
10 pepper corns
½ tsp turmeric powder (optional)
½ tsp red chilli powder (optional)
A pinch of salt (optional)
Instruction
- Clean and wash the mangoes, then peel and grate them
- Put the grated mangoes, sugar, bay leaf, cinnamon stick and pepper corns in a kadai and keep on medium flame
- When it starts bubbling, reduce the flame and let it cook, stir in between. If you are adding turmeric powder, red chilli powder and salt, add at this stage.
- When it thickens and the sugar syrup forms, remove from the fire.
- Cool and bottle.
And here I made with jaggery:
7 March 2023- Raw mango nuggets
Got the first raw mango of the season,going on vacation tomorrow. So while making chunda, I kept it on low flame for longer time, till one thread developed. The slightly cooled it and made them into small balls. We ate them during the travel and my daughter said that she liked it better than chunda.
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