Kairicha chunda recipe / kairicha Muramba recipe / sweet mango chunda

Kairicha chunda recipe is a delicious sweet and sour recipe made from raw mango(kairi). Kairicha chunda or kairicha Muramba is made by using two methods. First is traditional method and second is instant chunda making method.

In first method chunda is made by putting the jar of mixture of kairi and sugar under sunlight. This method of making chunda takes few days.

In second method mixture of grated kairi and sugar put on direct heat of gas. It takes less time than first method. In this post I used second method to make kairi chunda recipe. Kids enjoy this sweet chunda very much, they eat chunda with roti, chapatti or bread.

Cuisine – Indian

Course – jams and pickles

Prep time – 25 minutes , cooking time – 15 minutes

Total time – 40 minutes

Lets see how to make sweet mango chunda and what are the ingredients for making of chunda.

Ingredients - 

·         2 mangoes – about 4 cup grated mango

·         Sugar – 3 cup

·         Jiggery (gudh) – 1 cup

·         Cardamom (elaichi) – 5 to 6 (make powder)

How to make kairicha chunda / kairicha Muramba recipe –

Method -

1)      Wash mangoes and peel them using peeler.

2)      Grate these mangoes.

3)      Cut jaggery, make powder of cardamom (elaichi).

4)      Heat non-stick or any pan and add grated mango, sugar and jiggery. Mix it well and stir continuously till sugar and jiggery melts comepletely.

5)      Once the mixture starts bubbling mix it well and cook on low flame till 1string consistency.

6)      Add cardamom powder and mix well.

7)      Switch off the flame, transfer the mixture to big bowl and allow it to cool.

8)      Store in an air-tight container and store in refrigerator or cool, dry place.

Our kairi chunda recipe is ready.

Serve it with roti, chapatti, bread.

Method - WITH STEP BY STEP PHOTOS

1)      Wash mangoes and peel them using peeler.

2)      Grate these mangoes.

3)      Cut jaggery, make powder of cardamom (elaichi).

4)      Heat non-stick or any pan and add grated mango, sugar and jiggery. Mix it well and stir continuously till sugar and jiggery melts comepletely.

5)      Once the mixture starts bubbling mix it well and cook on low flame till 1string consistency.

6)      Add cardamom powder and mix well.

7)      Switch off the flame, transfer the mixture to big bowl and allow it to cool.

8)      Store in an air-tight container and store in refrigerator or cool, dry place.

Our kairi chunda recipe is ready.

Serve it with roti, chapatti, bread.