Instant Mango Murabba (Kachi Keri Chundo): A Quick & Easy Recipe
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About Instant Mango Murabba (Kachi Keri Chundo): A Quick & Easy Recipe
Mango Murabba, or Kachi Keri Chundo, is a beloved Gujarati preserve, a staple in many households. My mom made it every summer, and the combination of Theplas and mango chundo remains a cherished snack. This recipe offers a faster, easier approach to this traditional delight, perfect for busy modern kitchens.Unlike the traditional sun-drying method, this instant version utilizes a gentle simmer to create a luscious, translucent preserve. The key is gradual sugar addition and continuous stirring to ensure the sugar dissolves completely into the grated mango's natural juices.This simple recipe allows you to capture the vibrant taste of summer mangoes year-round, creating a delicious and convenient condiment for countless dishes. Stock up your pantry with this quick and flavorful Instant Mango Murabba!
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Recipe Time & More
Prep50 minutes
Cook10 minutes
Total1 hour
Ingredients
Mangoes & Sugar
Spices
- 1 tbsp Cumin Seeds roasted
- 2 tsp Kashmiri Chili Powder
- 4 Cinnamon Sticks about 1-inch long, small pieces
- 4 Cloves
- 1/2 tsp Cardamom ground
- 1 tsp Salt
Optional additions
- 1/4 tsp Turmeric Powder for color (optional)
Instructions
Prepare the Mangoes
- Mix the grated mangoes with 1 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture.
Dissolve the Sugar
- Gradually add sugar (2 tablespoons at a time) to the mango mixture, stirring continuously with a spoon or whisk until the sugar is nearly dissolved. This will take approximately 30-35 minutes. The mixture will start to thicken.
Simmer the Murabba
- Transfer the mango mixture to a heavy-bottomed pan. Cook over low heat, stirring frequently, until the sugar is completely dissolved and the syrup reaches a two-string consistency (when you lift a spoon coated with the mixture, a thin thread of syrup will form).
Add Spices and Finish
- Remove from heat. Stir in the roasted cumin powder, Kashmiri chili powder, cinnamon, cloves, and cardamom powder. Mix thoroughly.
Cool and Store
- Allow the Murabba to cool completely. Pour into sterilized jars and store in the refrigerator for up to 12 months.
Recipe Notes
Expert Tips for the Best Instant Mango Murabba
- Choose the Right Mangoes: Use raw, unripe mangoes (kachi keri) for the best flavor and texture. Slightly tart mangoes will result in a more balanced sweetness.
- Gradual Sugar Addition is Key: Adding sugar gradually prevents crystallization and ensures a smooth, consistent texture. Stirring constantly is essential.
- Adjust Sweetness to Taste: The amount of sugar needed will vary depending on the tartness of your mangoes. Taste and adjust accordingly.
- Sterilize Your Jars: To ensure a long shelf life, sterilize your jars and lids before storing the Murabba. This prevents spoilage and maintains quality.
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Recipe Nutrition
Calories: 364kcalCarbohydrates: 93gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 484mgPotassium: 172mgFiber: 3gSugar: 89gVitamin A: 976IUVitamin C: 24mgCalcium: 56mgIron: 1mg
Rinku Patel
Articles: 5
8 Comments
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This looks so good! Can’t wait to cook it.
What a delicious idea! Thanks for sharing.
Tasty…combination of mango and sugar is delicious. Every children’s favourite option to eat when don’t like vegetable…
I like the combination of sugar nd mango with cardamom. Love it
It will be delicious.
It’s just instant…murbba is something.. if we get that instant.. Nothing like it..
Awesome.. Love chunda
Looks so wonderful! Thanks for posting.