Namaskar! Welcome to nishamadhulika.com
Today we will make spicy Raw Mango Chunda,
which is relished with poori and paratha.
It is a favorite among kids.
Let's start with making Mango Chunda.
We have taken 3 mangoes for making the chunda,
firstly we will peel the mangoes.
We have peeled the mangoes,
likewise peel the rest of the mangoes as well.
Now we will grate them.
We have grated the mangoes.
Almost 200 gms of waste is here,
the seed and the mango skin.
When measured by cup, it will be 2 cups full of pulp.
Now we cook the chunda.
We are making instant chunda,
traditionally chunda is made by adding sugar, spices to the grated mango,
or jaggery, filled in a glass container and placed in sunlight,
and within 8 to 10 days sugar, jaggery and spices will mix well.
Stir it once everyday and the chunda is ready.
Bur we are making Instant Chunda.
we cook it over the flame.
Put the grated mangoes into the wok.
add 1 cup sugar to it,
1 cup finely crumbled jaggery too  ,
You can add both jaggery and sugar to the chunda
You can make it with only sugar or only jaggery.
Here we are adding both the things.
Turn on the flame and keep it medium.
Mix all of it on low flame.
Sugar and jaggery will melt slowly.
Add salt to it, 1 tsp black salt,
and 1/2 tsp salt, 1/2 tsp turmeric powder.
Mix all the ingredients well.
Jaggery and sugar has started melting,
and a bit of juicy part can be seen in the wok.
Cook it while stirring it at regular intervals.
We have cooked the chunda on low flame for 3 to 4 minutes.
Sugar and jaggery have dissolved.
Chunda is quite juicy,
Increase the flame now, a bit medium
and cook the chunda until dense.
Chunda is a bit dense now. We can check it.
Pour a little syrup into the bowl
Stick it on your fingers and check it like this.
There are thread forming, we need a single thread syrup for chunda.
There is a proper thread and the chunda is ready.
Turn off the flame and add spices to the chunda.
Add 1 tsp roasted cumin powder to it,
1 tsp garam masala and 1 tsp red chilli powder,
If you wan't to make the chunda more spicy,
then add a little more of red chilli powder.
Mix well until all ingredients mix.
Chunda might seem a bit thin, but we checked, the syrup is dense.
After sometime chunda will cool down and become dense.
Take it out in a plate.
Spicy and tempting Mango Chunda is ready.
It is really delicious.
You can pack it with poori or paratha for tiffin it tastes yummy.
Making chunda is very easy,
but when the chunda is slightly cooked and becomes dense,
make sure you stir it, stir it continuously, and check the chunda,
when the threads form in the chunda, it is ready.
Cool it and place it in a glass container,
You can store it for 1 yr or 2 yrs and eat it.
Try making this recipe at your home and
share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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