Mango Chunda

This has been a favourite of mine.  A grand uncle married a nice Gujarati lady who introduced Chunda to my family.  When I was expecting my elder one, a bottle of Chunda that was specially sent for me, slipped out of the packet and broke at the doorstep.  I burst into tears.  Everyone thought I was highly emotional because of my 'condition', but I secretly know that even now, 30 years later I would probably react the same way if home made Chunda was denied to me.  I was therefore very happy when I stumbled onto this site ( which sadly is not being updated) and found a microwave variation of the Chunda.  I made it right away.

Traditionally, all the ingredients are mixed, put in a glass jar with a well fitting lid and kept in the sun till the sugar melts and with the natural heat it turns syrupy.  The taste is slightly different, since the ingredients blend and soaks in the syrup slowly.  V said the 'flavour' of the sun was missing.  But it did not matter to me.  I had my Chunda!

Ingredients:
Raw mango - 1 cup - washed, peeled and grated fine
Salt - 1/2 tsp
Turmeric - 1/4 tsp
Sugar - 1 1/2 cup
Red chilie powder - 1 tbsp
Roasted cumin - 1 tsp - crush after roasting
Water - 1 tbsp

Mix the grated mango, salt and turmeric in a microwave safe bowl.  Keep for 5 mins
Add sugar, water - mix well -
Microwave on high heat for 3 minutes ( I kept it for 30 secs more)
The sugar should form a one thread syrup consistency
Remove and cool.
Add the chilie powder and the crushed roasted jeera.  Mix.

And presto!  Mango Chunda is ready.
The Chunda may seem slightly thin when hot, but will thicken as it cools