Ingredients

Method

# Put a griddle or flat pan on medium heat. When hot, add the cumin seeds and roast, stirring often, till fragrant and slightly darker. Remove from heat and grind into a coarse powder. Keep aside for later use.

# Put the grated mango, salt and turmeric powder into a large plastic mixing bowl. Mix well and leave for 30 minutes. Folow it by putting the lot into a muslin cloth, tie and hang to allow all the liquid/ water to drain out. This water/ liquid is not required in the recipe so you can discard it.

# Once the water is drained, put the grated mango back into the mixing bowl and add the sugar to it. Use a wooden spoon to mix the two together till all the sugar is dissolved. This can take some time and effort.

# Once the sugar is dissolved, put the mango-sugar mixture into a large, heavy-bottomed pan and  cook on medium heat. Stir often till the sugar turns syrupy. It should get to a one-thread consistency. Add red chilli powder and cumin powder, stir well and remove the Chunda from fire immediately. This step is crucial as over-cooking will make the sugar crystalize later!

# Allow to cool and then put into a sterilized jar. Store for up to one month.  Chunda tastes great with plain rice or Chapatis

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