INSTANT Raw Mango Chunda Recipe | Aam Ka Chunda | इंस्टेंट कच्चे आम का चुंडा | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Peel the Rajapuri raw mangoes (Totapuri works too), then cut off the tops.
2. Cut roughly around the seed and grate the flesh on the thick holes of a grater, right up to the seed, to get long, thick shreds.
3. Add the grated mango to a clean kadhai with the salt and turmeric powder and mix well.
4. Add the powdered sugar in 3–4 batches, mixing well after each. Cover and rest for 5–10 minutes.
5. Uncover and cook on medium heat, stirring constantly, for about 25–30 minutes until it thickens.
6. Test by letting a little syrup cool completely on a plate, then pressing it between your fingers: it should form a single string that breaks immediately.
7. Turn off the heat and let the chunda cool completely to room temperature.
8. Once cool, stir in the Kashmiri red chilli powder, cumin powder, cinnamon and cloves, then taste and adjust the spices.
9. Pack into clean, airtight glass jars and label with the date.

Summarized from Your Food Lab's video. Watch it for the details.

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