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Before you jump to Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.
Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some changes. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen area is a good starting point saving energy by going more green.
A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.
The kitchen alone offers you many small ways by which energy and money can be saved. Green living just isn’t that difficult. A lot of it really is merely utilizing common sense.
We hope you got benefit from reading it, now let’s go back to raw mango marmalade/jam, indian name "chunda" in gujarati recipe. To make raw mango marmalade/jam, indian name "chunda" in gujarati you need 7 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
- Get Raw Mango Rajapuri or Ladoo(name of type of mango)
- Use Sugar
- Provide Cumin seed
- Provide Cloves
- Provide Turmeric powder
- Take Red kashmiri mirch powder
- Use Salt
Steps to make Raw Mango Marmalade/Jam, Indian name "Chunda" in Gujarati:
- Wash Raw mango, dry it, peel it and grate it. In a big broad bowl (vessel should be double the size of mixture) Add salt and turmeric powder mix well. Add sugar to it, mix well till the sugar gets dilute completly(it takes almost an hour to dilute). Rest it over night again mix the mixture well in morning. Till sugar is completely diluted.
- Once sugar is diluted completely (it's very important). Cover the vessel with thin cotton cloth and keep in solar heat to cook (Prefer terrace not in window). From morning 9 to evening till sunset expose it to sunrays. Next morning again mix the mixture and keep in solar heat. Contine the process for 10 to 12 days. On 6th day add cumin seed and cloves to the mixture. After 7 or 8th day sugar syrup start getting ready. The syrup gets thick dont over thicked it.
- The way to taste ur marmalade is ready:: place a drop of sugar syrup on tip of your thumb press finger on it and try to open it, it will be sticky and will form one string again press and lift again will form half string by syrup and break. It said to be it sugar syrup should be thicken until it's form be one and half string. Once sugar syrup is ready almost on 11th day. At night when the mixture get completely cool down add chilli powder and mix well.
- Next day mid onion 12.00 pm mix the chunda well, tie the cloth and explore to heat for 2 hrs. Once cool down fill the yummy, tasty, mouth watering mango marmalade in a glass jar and enjoy eating ur mango marmalade uff chunda for a year or two. - Note::: Raw Mango chunda can be preserve for a year or two. Dont add water to it. No need to refrigerate. For kids one can avoid putting chilli powder. One can also make on gas put above method makes it more tastier
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