Instant Aam Ka Chunda


  • 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

Steps In Making

  1. Wash the raw mangoes and make sure they are completely dried.
  2. Now grate them with the help of a grater. Make sure the grater is not very fine.
  3. 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.
  4. 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.
  5. 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.
  6. Keep removing the white froth that forms on top of the chunda while cooking. ( This step is optional)
  7. Let the chunda cool down completely. (do not cover it with a lid while it cools down)
  8. 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.
  9. 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.
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