In a pan, take the grated or shredded mangoes, sugar and salt. Note that the addition of sugar depends upon the sourness of the mangoes and your taste preferences. I have added 1.5 cups raw sugar. You can use white sugar or can add powdered jaggery instead of sugar.
Switch on the heat. Stir and mix the mangoes and sugar to an even mixture.
On low heat, cook this mixture. At first the sugar will start to melt and consistency will be liquid and watery. Stir often so that the sugar does not crystallize while cooking the mixture.
When the sugar syrup starts to cook, you will see a lot of bubbling in the mixture.
Keep on stirring and cooking.
The mixture will begin to thicken gradually.
When the sugar in the mixture reaches a 1 to 2 thread consistency, switch off the heat. Note that if you cook more, then the chunda gets a thick, sticky and hard consistency. The consistency should be more like a jam and look translucent. There should also be some crunch in the mangoes.
Lastly, add red chili powder and roasted cumin powder. You can also add more red chili powder for a spicier chunda.
Mix very well. Cool the mixture completely.
Once cooled, spoon Aam Chunda in a clean sterilized glass jar or bottle.
Serve Aam Chunda as a side condiment with a North Indian meal or you can also have it with chapati or roti or paratha.
The approximate nutrition info is for 1 tablespoon of Aam Chunda made from this recipe.