Name: Gujarati Chunda recipe by Kamal Thakkar at BetterButter
Prep time: 8400 min
Total time: 8400 min
Yield: 10
Ingredients: Raw mangoes - 1 kg; Sugar- 1.5 kg; Turmeric - 1 tsp; Salt - 2 tsp; Cumin powder - 2 tsp; Kashmiri Red chilli powder - 1 tbsp; Clove powder - 1 tsp; Cinnamon Powder - 1 tsp

Ingredients Serving: 10

Raw mangoes - 1 kg
Sugar- 1.5 kg
Turmeric - 1 tsp
Salt - 2 tsp
Cumin powder - 2 tsp
Kashmiri Red chilli powder - 1 tbsp
Clove powder - 1 tsp
Cinnamon Powder - 1 tsp

Instructions

Wash and peel the mangoes. Grate them and put in a broad bowl. Add salt and turmeric and keep for 2 hours.
After 2 hours some water will release from the mangoes. Add sugar gradually and keep mixing. Mix properly after adding all the sugar.
Tie a thin cloth on the rim of vessel tightly with a string. Now keep in the sun for 5 to 6 days. Every morning stir before keeping in sun and again in the evening stir properly. At the end of 6 days you will see that chunda has thickened and one string sugar syrup consistency is formed.
Now add spices : chilli powder, cumin powder, clove and cinnamon powder. Stir and mix properly. Again keep in sun for 3 to 4 hours. Bring it in to cool then fill in sterilized glass jar. Enjoy throughout the year with thepla, paratha, roti.

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