Ingredients
- 1 kg raw mangoes
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 4 cups (1kg) sugar
- 2 tablespoons Kashmiri red chilli powder
- 1 tablespoon roasted cumin powder
- 1/4 teaspoon garam masala
Note– Please read the recipe notes at the end.
Main Equipment Used
- Stainless Steel Kadhai: https://amzn.to/3xgis1a
- Grater: https://amzn.to/3KCR7cq
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
- Wash the raw mangoes and make sure they are completely dried.
- Now grate them with the help of a grater. Make sure the grater is not very fine.
- Transfer the grated mangoes to a large bowl and then add turmeric powder and salt to it and mix until well combined. Let it rest for 10 minutes so the mangoes turn a little soft.
- Further, add sugar and mix for a minute. The sugar will dissolve and the mixture will become liquidy. Let it rest for another 10 minutes.
- Now transfer the mango mixture to a steel kadai and let it cook on low to medium heat for 15-20 minutes or until the sugar syrup gets a one-string consistency. Keep stirring occasionally. Do not overcook the chunda.
- Keep removing the white froth that forms on top of the chunda while cooking. ( This step is optional)
- Let the chunda cool down completely. (do not cover it with a lid while it cools down)
- Once done, add kashmiri red chilli powder, roasted cumin powder and garam masala. Do not add the masalas while cooking the chunda else the chunda will turn dark in colour.
- Store in a clean, dry airtight glass bottle for up to 1 year. Keep it at room temperature, do not refrigerate.
Recipe Notes
- While making the chunda make sure your hands and all the utensils are clean and dried.
- Never cook the chunda in an aluminium or iron vessel.
- Do not add water while cooking, or else it might reduce the shelf life of the chunda.
