Quick and Easy Chunda

Ingredients –

• 2 medium-sized raw mangoes, peeled and grated
• 1 cup grated jaggery
• 1 teaspoon salt
• 1 teaspoon red chili powder (adjust according to taste)
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon asafoetida (hing)
• 1 tablespoon lemon juice
• 2-3 tablespoons water

Instructions:

1. Heat a pan on medium heat and add the grated mangoes to it. Cook for 2-3 minutes, stirring occasionally.
2. Add the grated jaggery to the pan and mix well with the mangoes. Let the jaggery melt and combine with the mangoes.
3. Once the jaggery has melted, add salt, red chili powder, roasted cumin powder, and asafoetida (hing) to the pan. Mix everything well.
4. Add water to the pan to help the mixture cook evenly and prevent it from sticking to the bottom of the pan. Stir well.
5. Cook the mixture on medium-low heat for about 10-12 minutes, stirring occasionally, until it thickens and attains a jam-like consistency.
6. Once the chunda reaches the desired consistency, turn off the heat and let it cool down for a few minutes.
7. Stir in the lemon juice to enhance the flavor of the chunda.
8. Transfer the cooked chunda to a clean, sterilized glass jar or container.
9. Allow the chunda to cool completely before sealing the jar tightly.
10. Store the chunda in the refrigerator. It can be consumed immediately but tastes better after a day or two as the flavors develop.