Mango Chunda Recipe

Cooking Directions

• STEP 1.Peel and grate the raw mangoes.
• STEP 2.In a pan, heat oil and add mustard seeds, asafoetida, and turmeric powder.
• STEP 3.Add the grated mangoes, sugar, chili powder, and salt. Mix well and cook until the mangoes become soft and the mixture thickens.
• STEP 4.Allow the chunda to cool completely before transferring it to an airtight container for storage.
• STEP 5.Serve mango chunda as a condiment with Indian breads or as a side dish with rice and dal.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of sugar and chili powder according to your taste preference.
• Stir the chunda frequently while cooking to prevent it from sticking to the bottom of the pan.

Storage and Serving

• Store mango chunda in an airtight container in the refrigerator for up to 4-6 weeks.
• Serve it chilled or at room temperature as a condiment or side dish.
• It pairs well with Indian breads like paratha, puri, or thepla.