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.
Ingredients
- Raw mango, grated - 1 cup
- Jaggery powdered - 2 cup
- Cardamom powder - 1/2 tspn
Method
Mix the grated mango and jaggery in a microwave safe bowl. Micro high for 7 minutes, giving a mix at intervals of two minutes. Give a standing time of a minute or two and it will set. Drop a spoonful and see if it falls in flakes and it is done.
Consistency is also important to determine the shelf life. While making in MW, you don't need to add extra water for cooking. This also helps in increasing the shelf life. It keeps good without refrigeration. I used mango:jaggery in the ratio of 1:2. Adjust the jaggery according to its sweetness and the sourness of the mango used. I wanted the tangy taste from mango also to be felt and not to be drowned in the sweetness of jaggery. I found using 2 cups was indeed very sweet.
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.
