Скачать с ютуб Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle by Tarla Dalal в хорошем качестве

Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle by Tarla Dalal

Quick Mango Chunda, is very popular recipe that tastes superb and is surprisingly easy to prepare. Recipe Link : https://www.tarladalal.com/Quick-Mang... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle Mango chunda is a preserve that is common to all Gujarati households. 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. This is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. Preparation Time: 10 minutes. Cooking Time: 8 minutes. Makes 2 cups. 2 cups peeled and grated raw mangoes (Rajapuri) 1¾ cups sugar ¼ tsp turmeric powder (haldi) 1 tsp salt 1 tsp chilli powder ½ tsp roasted cumin seeds (jeera) powder 1. Combine the mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely. 2. Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously or till 1 string consistency. 3. Switch off the flame, transfer it to a deep bowl and allow it to cool completely. 4. Once cooled, add the chilli powder and cumin seeds powder and mix well. 5. Serve immediately or store in an air-tight container and store in a dry, cool place for 1 year.