Instant Raw Mango Chunda

Steps

1. 1
   Select fresh raw mangoes, preferably Rajapuri variety (Totapuri also works). Peel thoroughly with a vegetable peeler and trim the tops.
2. 2
   Roughly cut around the seed, then grate the mango using the coarse (thick-hole) side of a grater to get long, thick shreds rather than fine pieces. Grate all the way to the seed. You should have approximately 750-800 grams after peeling and de-seeding.
3. 3
   Transfer the grated mango to a clean, heavy-bottomed pan. Add salt and turmeric powder, mix well.
4. 4
   Add powdered sugar in 3–4 batches, mixing well after each addition. Once all sugar is incorporated, cover and let rest for 5–10 minutes.
5. 5
   Uncover and cook on medium heat, stirring continuously for about 25–30 minutes. The mixture will gradually thicken as it cooks.
6. 6
   To test doneness: drop a small amount of the syrup onto a cool plate, let it cool completely, then press it between your fingers. When it forms a single string that breaks immediately, the one-thread consistency is achieved—this indicates the chunda is ready.
7. 7
   Turn off the heat and allow the chunda to cool completely to room temperature. It will continue to thicken as it cools.
8. 8
   Once cooled, add Kashmiri red chilli powder, cumin powder, cinnamon, and cloves. Mix thoroughly. The colour will deepen beautifully. Taste and adjust spices if needed.
9. 9
   Transfer into clean, airtight glass containers and label with the date. Store at room temperature for up to a year without refrigeration.
10. 10
    Serve with thepla, paratha, or alongside any meal as a condiment to enhance flavour.