Take the grated mangoes, sugar, turmeric powder and salt in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring occasionally or till the sugar melts completely.

Once the mixture starts bubbling, mix it well and cook on slow flame for 6 minutes, while stirring continuously till sugar in it gets one string consistency

Switch off the flame, transfer it to a glass bowl and allow it to cool completely.

Once cooled, add the chilli powder and cumin seeds powder and mix well.

Store chunda in a clean bottle or in an air-tight container

It can stay good for 1 year if refrigerated