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–+ servings
Instant Kairi Gur Chunda in 3 glass jars. There is a raw mango seen on the side.

Instant Kairi Gur Chunda

Instant Kairi Gur Chunda, Aam ka Chunda, or kairi murabba is a sweet and sour pickle or preserve made using fresh raw grated mango and a few spices.
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 2 hours
Servings: 3 500 ml Bottles

Ingredients

  • 1.5 Kg - 3 Big Raw Mangoes Including the seed weight
  • 900 grams - Jaggery
  • 80 grams - Salt
  • 1 teaspoon Turmeric powder

Optional Ingredients (This is used for flavoring, one can skip, choose one or all)

  • 1 teaspoon Red chili powder
  • 5-6 Cloves
  • 8-10 Black peppercorns
  • ½ teaspoon Cinnamon powder

Instructions

  • Rinse the raw mangoes well.
    1.5 Kg - 3 Big Raw Mangoes
    Raw Mango, Raja Puri Kairi
  • Wipe them with a clean kitchen towel.
  • Let the mangoes dry completely before using.
  • If you are removing the skin peel the mangoes, skip this step.
  • Grate the mangoes using a grater.
    Grated Raw Mango.
  • Discard the seed.
  • Grate or powder the jaggery roughly.
    900 grams - Jaggery
  • In a clean heavy bottom pot, add the grated mangoes, salt, jaggery, and turmeric powder.
    80 grams - Salt, 1 teaspoon Turmeric powder
    Salt and Turmeric are added to chunda.
  • Mix everything well. Keep it aside for 1-2 hours. This will help the mangoes release water due to the addition of salt and jaggery.
    Jaggery added and mixed along with mango and salt
  • After 2 hours, cook this mixture on low heat, stirring in between.
    Chunda is being cooked.
  • The mixture will start thickening slowly.
  • Cook this until you reach 1-strand consistency.
  • Switch off and add the optional ingredients if using. Mix everything thoroughly.
    1 teaspoon Red chili powder, 5-6 Cloves, 8-10 Black peppercorns, ½ teaspoon Cinnamon powder
    Spices for Instant Mango Preserve
  • Spices added to the cooked Chunda
  • The mangoes would be cooked but should have a bit of bite in them.
  • It would have a jam-like consistency. It will thicken once it has cooled down.
  • Once cooled completely, fill it in an air-tight container.
  • One can consume this immediately, but keeping it for 4-5 days to infuse flavors and then consuming with tastes better.
  • Do not overcook the chunda or else it will become stiff.
  • Chili powder and cinnamon powder can be adjusted as per your taste.
  • If you have good sunlight, you can make this using the sun-dry method. Put all the ingredients in a big pot. Cover and secure the top with a muslin cloth. Keep the pot/jar in sunlight for a few days and stir every day with a clean dry spoon.
  • One can use sugar instead of jaggery.

Notes

  • Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml