Mango chhunda

 Mango Chhunda

2 kg raw mango (Rajapuri or Totapuri mango)

2 kg sugar or Jaggery or in equal quantities of both.

1 tsp turmeric

2 tsp Kashmiri red chilli pdr

1 tsp roasted jeera pdr

1 tsp salt

1 tsp haldi powder

Peel skin of mango and grate it. Add salt, haldi and sugar/jaggery and keep aside in room temperature for an hour or so. Now transfer it to a kadai and heat it on medium heat. Keep stirring for 10-15 minutes. Check the consistency of the sugar. It should have a one-string consistency.  Switch off flame and add red chilly pdr and jeera pdr. Serve as side dish to Methi Thepla, Puri or Chappati.

If it becomes too thick, prepare sugar syrup separately and add to the chunda or add a cup of hot water and cook again for few minutes.  Traditional way of making it is by mixing all ingredients together and keeping in hot sun for 8-9 days.