Instant Aam chunda

Name: Instant Aam chunda
Total time: 1800 s
Cuisine: Indian
Ingredients: 1/2 kg Sour firm" Raw mango (peeled and grated); 1/2 kg Powdered sugar; 1/2 tsp Black salt; 1/2 tsp Salt; 1 tbsp Kashmiri Lal mirch powder; 1 tsp Roasted cumin powder; 1/2 tsp Haldi powder

Sangita Kalra @sanria_savoury

"Mango take king of all fruits ,is a fruit too fit for a veggie mix,
In a feast's menu mango sour gets fix.
Add sugar ,salt in boiled mangoes,saliva secretion of tongue flows thrice"

This poem I read ,is so Apt for my "aam ka chunda".I have been making this for years now and in bulk for family. They just love this !! Best part is it can be stored for whole year, if kept in dry clean airtight jar.This goes well with theplas, patathas, and pooris. You can see in the pic my last year jar is there too.!! #mania #mangomania #stayhome #staysafe #sangitakalra

"Mango take king of all fruits ,is a fruit too fit for a veggie mix,
In a feast's menu mango sour gets fix.
Add sugar ,salt in boiled mangoes,saliva secretion of tongue flows thrice"

Sangita Kalra @sanria_savoury

"Mango take king of all fruits ,is a fruit too fit for a veggie mix,
In a feast's menu mango sour gets fix.
Add sugar ,salt in boiled mangoes,saliva secretion of tongue flows thrice"

Saved

Ingredients

30 mins

1/2 kgSour firm" Raw mango (peeled and grated)
1/2 kgPowdered sugar
1/2 tspBlack salt
1/2 tspSalt
1 tbspKashmiri Lal mirch powder
1 tspRoasted cumin powder
1/2 tspHaldi powder

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Steps

30 mins

1

In a heavy bottom pan add grated mangoes,haldi and both salt mix together till they release some juicy water. Do not throw it add sugar and mix till you see it is watery.
2

Now at this stage put it on flame keep stirring on regular intervals till you get a one string consistency. At this stage remove it from flame,cool it a bit add roasted cumin powder and Kashmiri Lal mirch powder. You will see a glossy chunda ready. Put this in clean dry jar store it in the fridge.. enjoy having it with your meals.
3

Notes
1) Apart from using clean dry jars always use a clean dry spoon to take it out.
2) As I have not used any preservatives,I prefer keeping my jars in the fridge & take out some quantity in small jars. Like this your picklle & chunda shelf life increases.
3) This is made in sun too,but that is a longer procedure and it will take few days to get ready so I make this way. This can be used instantly!!