INSTANT Raw Mango Chunda Recipe | Aam Ka Chunda | इंस्टेंट कच्चे आम का चुंडा | Chef Sanjyot Keer

Instant Raw Mango Chunda 🥭✨ A quick and easy recipe that turns out incredibly delicious and can be stored for up to a year. Sweet, tangy, and packed with flavour, it’s the perfect way to make the most of raw mango season. You can enjoy this chunda with thepla, paratha, or simply take a spoonful alongside any meal, it instantly elevates the flavour and overall experience of the food. I’ve shared all the tips and details so you can make it easily at home. The full written recipe is mentioned below in the description, Happy Cooking! ❤️ Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant. Add a touch of heritage to your cooking ❤️ 🛒 Available now: Amazon: https://links.yflhome.com/wooden-masala-dani-amazon Full written recipe - Instant Mango Chunda Prep Time: 10-15 minutes Cooking Time: 30–35 minutes Serving: Makes 1.5 KG (APPROXIMATELY) Ingredients: RAJAPURI RAW MANGO | राजापुरी कच्ची कैरी 1 KG SALT | नमक 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1 TSP POWDERED SUGAR | पिसी हुई चीनी 1 KG KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP CUMIN POWDER | जीरा पाउडर 1 TBSP CINNAMON | दालचीनी 1 INCH CLOVE | लौंग 2 NOS. Method: Start by taking Rajapuri raw mango. Using Rajapuri raw mango gives better results,if not available, Totapuri works well too. Peel it well with the help of a peeler, then cut off the tops. Roughly cut around the seed and grate everything using the thick holes of a grater, not the fine ones. You want long, thick shreds. Grate right up to the seed as well, it grates easily. Once all the mangoes are grated, you should have approximately 750-800 grams after peeling and de-seeding. Add the grated mango to a clean kadhai. Add salt and turmeric powder and mix well. Now add the powdered sugar in 3–4 batches, mixing well after each addition. Once all the sugar is added and well mixed, cover and let it rest for 5–10 minutes. After resting, uncover and start cooking on medium flame, stirring continuously. At this stage the consistency will be very thin, it will thicken as it cooks. Keep stirring and cooking for about 25–30 minutes. To check if it is ready, drop a little syrup onto a plate, let it cool completely, and press it between your fingers, it should form a single string that breaks immediately. That is the right consistency for chunda. Switch off the flame and let it cool completely to room temperature. You will see it thickens beautifully as it cools. Once at room temperature, add Kashmiri red chilli powder, cumin powder, cinnamon, and cloves. Mix well. The colour will deepen beautifully. Taste and adjust the spices if needed. Tip: Always add the spices after the chunda has cooled down completely, adding them while it is hot can make the spices taste bitter and sharp rather than well rounded. Transfer into clean, airtight glass containers and label with the date. Our delicious, tangy-sweet Instant Mango Chunda is ready. Serve this with thepla, paratha, or simply take a spoonful alongside any meal. #YFL #SanjyotKeer #aamkachunda #chundarecipe Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Raw Mango Prep 1:37 Mixing Mango & Sugar 3:52 Cooking Process 7:46 Difference between Instant & Sundrying Method 10:08 Final Steps 11:38 How to Store 13:00 Plating 14:50 Outro 15:45