Скачать или смотреть Cranberry and Raw Mango Chunda

U.S. Cranberries aren’t just a treat—they’re a tangy-sweet superfruit packed with antioxidants and natural goodness. Their bold flavor, vibrant color, and versatility make them the perfect partner for both heritage recipes and contemporary creations.

A classic with a cranberry twist! Our Cranberry & Raw Mango Chunda blends the sweet-tart punch of U.S. cranberries with the zesty charm of raw mango, slow-cooked to perfection with traditional spices. A shelf-stable delight that pairs beautifully with everything—from parathas to cheese platters.

This recipe makes 1kg Cranberry and Raw Mango Chunda

Ingredients -
420g Grated Raw Mango
500g Jaggery
125g Dried Cranberries
8.5g Salt
3.5g Cumin Powder
10g Spicy Red Chilli Powder
0.8g Hing

Method -
1. Wash, peel and grate raw mangoes. Weigh after grating.
2. Coarsely chop dried cranberries.
3. In a cooking kettle, add grated mango, jaggery, cranberries and cook on medium flame until jaggery melts and mixture becomes thick. Check for 1 thread consistency of the jaggery.
4. Add salt, cumin powder, hing, red chilli powder and mix well. Cook for another 1-2 minutes.
5. Turn off the flame and let the mixture cool down.
6. Then, transfer it into a sterilized airtight glass jar.