I love gujarati food and always enjoy the thali served in the restaurants. There is a lot of similarity in taste with maharashtrian cuisine, mainly the sweetish taste . Pickles again are my favorites. Mango chunda is one of them .
After last years unsuccessful attempt at making chunda, I was on the look out for a good recipe.
Then I bumped into Tarla Dalal’s microwave recipe. I tried it, it was a success. So convenient yet tasty . Just the right taste. Making it in the microwave hardly took time. I want to share this recipe with you all .
1 cup raw mangoes grated (140gms)
1 teaspoon salt
1/4 teaspoon turmeric powder ( haldi)
1 and 1/2 cup sugar
1 Table spoon Chili powder
1 teaspoon roasted jeera crushed
1 Tbsp water
In a large microwave safe bowl combine grated mangoes, salt and haldi. Leave aside for 5 min.
Add the sugar and 1 Tablespoon water to the mango mixture and mix well. Keep aside for 5 min.
Microwave on HIGH for 3 minutes .Remove and allow it to cool completely. The COOLED SYRUP should be of ONE THREAD consistency.
The mixture looks like a thin syrup when it is hot, but on cooling gets thicker.
Add the chili powder and cumin seeds and store in a sterilized glass jar.
You can make Chunda by cooking method too. The recipe is by Sanjeev Kapoor is here.
I also dried fresh mint leaves.
Washed mint ,
dried on a kitchen napkin. After microwave.
First wash the leaves drain the water and spread them on a kitchen napkin, so that the leaves do not have droplets of water on them.
Microwave a handful for 3 minutes on HIGH. Crush them and store them in bottle for later use.
I did not spare the poor rose and curry leaves too 🙂