Wash and wipe dry raw mangoes and peel off their skin.

Grate them using thick hole side of a grater or shred them. Discard seeds. You can shred mangoes using a food processor as well. If you are using a food processor, after peeling cut it into pieces after discarding stone seed of the mango.

In a pan add grated or shredded mangoes along with sugar and start cooking on slow heat. Cook this mixture for a few minutes.

When the sugar starts to become watery add red chilli powder, cumin powder, black salt, turmeric powder, ginger powder and black pepper powder.

Mix them well and when sugar starts to bubble keep it stirring and cooking.

Add carrom seeds or ajwain at this stage and cook for 4-5 minutes after it started to bubble.

It will be slightly liquidy and syrupy at this stage. Do not worry it will thicken once it cools down.

After cooling store it in clean glass jars or bottles.

The shelf life of chunda in Fridge is up to 12 weeks and outside at room temperature is 1-2 weeks.