In my kitchen, raw mangoes is generally used to make instant pickles or in any kuzhambu/kootan. Blogging introduced chunda and henceforth I make at least two batches during the season. This year two I made chunda. I just happened to find some raw mangoes in the market, even after the season has come to an end. I was searching for a raw mango jam recipe where in jaggery could be used in place of sugar. And I landed at Shubhada's place.
I decided to do it in microwave as is my practise whenever I make any jam. I find it easier than the stove top method. It took only 7 minutes in MW and got around 200 gm of murabba with the following measurement. It stays good with out refrigeration. Since the quantity was less, it got over in a week.
- Raw mango, grated - 1 cup
- Jaggery powdered - 2 cup
- Cardamom powder - 1/2 tspn
I am sending this to MEC:Favorites hosted by PJ, started by Srivalli. Also this joins the 365-days of microwave cooking project of Srivalli.