2large raw mangoesor 400 grams mangoes or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes
½teaspoonred chili powderor add as per taste
½teaspoonroasted cumin powder
¼teaspoonsaltor add as required
preparation to make mango chunda
Rinse and wipe dry the mangoes. Then peel them.
Grate or shred the mangoes.
making mango chunda
In a pan take the grated or shredded mangoes along with sugar and 1/4 tsp salt. Addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups sugar. You can also add powdered jaggery instead of sugar. I used organic unrefined cane sugar.
Switch on the flame. Stir this sugar+mango mixture very well.
On a low flame or sim, cook this mixture. Initially the sugar will melt and consistency will be watery. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
When the sugar syrup will start to cook, you will see the mixture bubbling .
Keep on stirring and cooking.
The mixture will begin to thicken.
When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then the chunda gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
Lastly add 1/2 tsp red chili powder and 1/2 tsp roasted cumin powder. You can also more red chili powder if you want.
Mix very well. Cool aam ka chunda completely.
Once cooled, spoon mango chunda in a clean sterilized glass jar or bottle.
Serve mango chunda as a side condiment with a north indian meal or you can also have it with chapatis or rotis.