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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the raw mangoes thoroughly and wipe them completely dry with a clean towel. Peel them and grate using a medium-to-thick grater, discarding the inner seed.
Transfer the grated mangoes directly into a heavy-bottomed pan or kadhai. Add the jaggery, salt, turmeric, and cloves. Mix well until everything is evenly coated. Cover and let it rest for 5 minutes; the jaggery will dissolve and release moisture from the mangoes.
Place the pan over medium heat. Cook the mixture, stirring frequently, until the mangoes turn translucent and soft, and the syrup thickens to a one-thread consistency.
Cool a drop of syrup, then press it between your thumb and forefinger—it should form a single, unbroken thread when pulled apart. Alternatively, it should thickly coat the back of your spoon without running off quickly.
Turn off the heat. Add the Kashmiri chilli powder, roasted cumin powder, and black salt. Stir well until the spices are fully incorporated.
Allow the chunda to cool down completely to room temperature. Transfer it into a clean, sterilised, and completely dry airtight glass jar.
Serve with parathas, theplas, puris, roti, or enjoy as a sweet and tangy accompaniment to your everyday meals.
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Adjust the amount of jaggery based on the tartness of the mangoes.
Always add the spices after cooking to preserve their vibrant colour and fresh flavour.
Use a clean, dry spoon to scoop the chutney out of the jar.
The chutney will thicken further as it cools.
Can I use white sugar instead of jaggery?
Yes, you can substitute white sugar for jaggery, but it will alter the flavour.
How long can I store the chunda?
The chunda can be stored in an airtight jar for up to 6 months in a cool, dry place or refrigerated for a longer shelf life.
Why should I add spices after cooking?
Adding spices after cooking helps preserve their vibrant color and fresh flavor.
How do I know when the syrup is ready?
The syrup is ready when it forms a single, unbroken thread when cooled and pressed between your thumb and forefinger.
