Saturday, July 4, 2009

mango chhunda


this is the most uncomplicated recipe of a yummy preserve.......raw mango slivers preserved in sugar syrup.....small quantity can be made in a microwave within minutes, including chopping n cleaning.........yes it is so uncomplicated.

it has been almost 2 months since i made this and my mango loaf which i posted here tasted awesome with it...........i serve it with everything and anything, from parathas to matthis....or with multigrain breads or sandwiched between two digestive biscuits......you go by your imagination and you will never fail........to make it more versatile i keep the preserve plain , ie , without any flavoring of spice or red chillies..........spices like saffron and cardamom or crushed fennel seeds , or a mixture of fenugreek, fennel n red chillies can be added in the last stage of cooking when you want it flavored..........i flavor it when needed accordingly........just sprinkle a pinch of required spices with a dash of water and microwave the quantity you need to use immediately..........this way you can get any flavor accordingly or serve it plain with some strongly flavored dish....like you can top a dhaniye wali matthi with a tbsp of plain chhunda....

as i said, the preparation is simple.....just grate the raw mangoes in a box grater.........i chopped it in thin slivers as you see here...


i just wanted the slivers to be separate when cooked ....when you grate the mango the chhunda becomes like a jam when cooked, the choice is your's.........now throw in sugar into the chopped or grated mangoes , you need about 800 gm of sugar for a kilo of mangoes........


mix it well and wait for half an hour, till the mango slivers exude most of their water...like this..



now heat this mixture on low flame and keep stirring ....it takes about 40 minutes or more to get cooked ....to test you have to lift the spatula you are using for stirring ....when the sugar syrup falls in two thin streams, (a third stream is good to get if you want the preserve to be almost dry) it means your chhunda is ready.....this is essential for it's long term preservation ( this is called do taar or teen taar ki chashni in Hindi)..
when you are making a small quantity to be consumed within a few days or to be kept in the fridge , the sugar syrup should fall in a single thin stream..then your chhunda would be watery n thin......make it as you like it....

and i forgot to take a picture of the cooking chhunda.............but here is the ready chhunda....


and here it is with my mango loaf...


yummy treat........with just anything.....

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