- 1 kg raw mangoes
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 2 cups sugar
- 1 1/2.cup jaggery
- 2 tablespoons kashmiri red chilli powder
- 1 tablespoon roasted cumin powder
- 1/4 teaspoon garam masala
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Wash and clean the raw mangoes and make sure they are completely dried before using them.
- Now grate them with the help of a grater. Make sure the grater is not very fine.
- Transfer the grated mangoes in a steel kadai. Now add turmeric and salt to it and mix until well combined. Let it rest for 10 minutes so the mangoes turn little soft.
- Further add sugar and jaggery and mix for 3-4 minutes. The sugar will dissolve and the mixture will become liquidy.
- Now place the kadai on the gas stove 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 over cook the chunda.
- 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 might get dark brown or black colour.
- Store in a clean, dry airtight glass bottle for upto 1 year. Keep it at room temperature, do not refrigerate.
- While making the chunda make sure your hands and all the utensils are clean and dried.
- Never cook the chunda in an aluminum or iron vessel.
- Do not add water while cooking, else it might reduce the shelf life of the chunda.