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Tangy and tasty mango chunda is everyone’s current season favorite. So let’s see how can you make this delicious recipe at your home in just few steps.
• 1 1/4 cups Grated kairi / Raw mango
• 1 cup Gudh / Jaggery
• 1/2 tsp Cardamom powder
• A pinch of Salt
• 1 tsp Red chili powder
• Heat up a pan on medium heat.
• Add grated kairi and jiggery. Jaggery will melt in about 4-5
• Cook the kairi and jiggery for 7-8 minutes more on medium heat.
• After cooking for 7-8 minutes, add cardamom powder, a pinch of
salt and mix well.
• Add red chili powder and mix well. Cover and cook on medium
heat for 5 more minutes.
• Turn off the gas and gulamba is already.
• You can store gulamba when it cools down completely in air tight
bottle at room temperature for about 2-3 months.
• You can store this in freeze for about 6 months to 1 year.
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