Instant Mango murabba (Kachi Keri no chhundo)

Mango chunda is a preserve that is common to all Gujarati households.In every 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. But I have created an instant version of this very special recipe that tastes superb and is easy to prepare. Sugar is added gradually so that it gets nearly dissolved in the juices of the grated mango. The entire process is slow and requires continuos stirring and a lot of patience. After which the prepared chunda is poured into a heated pan and cooked for a very short time till its syrup is clear. This simple recipe will help you store up to year's supply of mango chunda.

Preparation Time: 15 mins.   Cooking Time: 30 mins.    Makes 2 cups.

Ingredients

• 2 cup raw grated mangoes
• 2 cup sugar
• 1 tbsp roasted cumin seed pwoder
• 2 tsp kashmiri chilli powder
• 4 small pieces cinnamon (dalchini)
• 4 cloves (laung / lavang)
• 1/2 tsp cardamom (elaichi)
• 1 tsp salt

Method:

1. Mix the mango, salt and sugar well. Keep aside for 10 min.
2. In pan, add mango mixture,  cook till the sugar has dissolved, stir continually and cook over a slow flame till the syrup is of two string consistency.
3. All processed should be done in slow flame.
4. Turn off the stove, add the cardamom seeds, red chilli, clove, cumin powder, cinnamon and mix well.
5. Cool completely. 
6. Store in sterilized glass jar and can be refrigerated for up to 6 months.

Note:-

• In this recipes use same cup for mangoes & sugar for better measurements.
• Also you can add sugar as par mango's test.