Here's an interesting way to preserve mangoes. You can share your recipes too!
Summer is here and so are mangoes.
Rediff reader Coomi Selod shares a quick recipe for chhundo, a traditional sweet mango preserve, from her mother's book of recipes.
- 3 1/2 kg raw green rajapuri or malgoba mangoes (hard ones)
- 2 1/2 kg sugar
- 250 gm sea salt
- 30 gm jeera powder
- 20 gm red chilli powder
- 1 tsp turmeric powder
- Wash and dry the mangoes.
- Peel the skin off, grate or shred the mangoes thickly, discard the seed.
- Mix in all the spices salt and sugar. Place in a large deep thali or tray.
- Cover with a muslin cloth and place in the sun to cook for 4-5 days.
- Stir the mixture 2-3 times every day with a dry, clean wooden spoon.
- Bring it in overnight and place in sun next day.
- After five days it should be ready.
- Test by taking a pinch of it. It has to be sticky and of single thread consistency.
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