Today i have for you all a classic Gujarati sweet and sour pickle that’s popularly known as ” Chundo / Chunda / Aam ka Murabba / Raw mango Jam ” . Its sweet,sour and slightly spicy in taste. Aam ki launji / Raw mango chutney prepared in the northern regions is its close cousin . Next time i will prepare that and share with you all but for today it is Gujarati Chundo — my all time favorite jam since childhood. It’s addictive , lip smacking , easy to make and super versatile .
Growing up , my mom used to prepare this every year in the mango season and it would be over in no time. A spoonful of it would be licked clean in no time after lunch and satisfy my sweet craving. This sweet sour relish is highly irresistible . The best part of this jam is this homemade jam has no preservatives yet stays good for a long time .Do try this mouthwatering simple pickle this season and relish it with anything and everything . Tastes awesome with bread , thepla , chapathi etc . Here you go….
RAW MANGO JAM
Wash ,pat dry,peel and grate raw mangoes.
Slightly crush cinnamon - cloves .
In a kadai / thick pan take the grated mango . Add sugar , salt and a pinch of turmeric to it and place it on flame .
Mix everything together with a ladle.Cook in a medium flame till the sugar turns syrupy .The sugar will melt and the mix will start to bubble.
Over medium heat, continue to cook the mix till it becomes thick.
Add chilli powder and crushed cinnamon - cloves powder.Mix everything well
Keep stirring till the mixture thickens like a jam/marmalade. The whole process takes around 15-20 minutes.
Remove from flame. That's it Raw mango jam is ready .Allow it to cool.
Store in a airtight clean sterilised glass jar. Serve with bread , roti , thepla , etc . Stays good for a year without refrigeration or in fridge .
- Choose less sour firm mangoes . I use totapuri / rajapuri variety mangoes .
- Don't overcook the jam . It will harden .
- For flavoring i have added cinnamon and cloves. You can use something else too or omit.Instead you can use cardamom or roasted cumin powder .
- If made well,stored well and used with clean hands , this homemade jam remains fresh for many months even at room temperature.
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