Raw Mango Chutney: Be it raw mango chutney or launji, these recipes taste amazing. But many times one starts getting bored with mango panna and its chutney. In such a situation, today we have brought another tasty recipe of raw mango for you. The special thing is that it is very easy to make. Raw mango chhunda recipe is made in Gujarat which people usually eat with puri and thepla. Let us tell you, Chhunda in Gujarati means crushed i.e. to grate. So let us know how to make this recipe?
Ingredients for making raw mango chhunda
1 kg mango, 1 tbsp salt, 1 tsp turmeric powder, 1 kg powdered sugar, 2 tbsp Kashmiri red chilli powder, 1 tbsp cumin powder, 1 inch cinnamon stick, cloves 2
How to make Raw Mango Chunda
First of all take raw mango. Peel it thoroughly with a peeler and then cut off the top part. Cut the kernels around into thick pieces and grate it using the coarse holes of the grater. You want long and thick sticks, so do not use fine holes and grate it till the kernels.
Put grated mango in a pan. Add salt and turmeric powder to it and mix well. Now add powdered sugar in 3-4 batches and mix well each time. When all the sugar is added and mixed well, cover it and leave it for 5-10 minutes. After keeping it for a while, remove the lid and start cooking on medium flame while stirring continuously. The mixture will be very thin at this point, but it will thicken as it cooks. Cook it while stirring for about 25-30 minutes.
To check whether it is ready or not, pour a little syrup on a plate, let it cool completely and press it between your fingers; This should form a wire that breaks immediately. When it is done, turn off the flame and let it cool completely at room temperature. It thickens very well when it cools.
When it comes to room temperature, add Kashmiri red chilli powder, cumin powder, cinnamon and cloves to it. Its color will become very nice. Taste and adjust the spices if necessary.
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