By Devi Poojari
Made with green unripe mangoes, sugar and spices, this sweet mango preserve is one of the crowning jewels of Gujrati cuisine; while also being an excellent way to enjoy the mango season all year round.
2 cups grated raw mango 1.5 cups raw sugar 1 teaspoon red chilli powder 1 teaspoon cumin powder 2 cloves 1 cinnamon stick 1 pinch salt
Combine all the ingredients in a large mixing bowl and fill into a sterelised glass jar.
Seal the mouth of the jar with a clean muslin cloth and place it in the sun for 10-12 hours.
Remove the cloth the next day and stir everything together to let the sugar spread evenly.
Tie the cloth again and let it stay in the sun for 10-12 hours again.
Repeat the process of stirring and resting for 7-12 days, until the sugar is fully melted and syrupy.
As the sugar melts, the chunda will turn into a mellow shade of orange.
Seal the jar with an air-tight lid and store in a cool, dry place. Enjoy with roti, thepla, puri and paratha.
Image Credit: delish.com