Combine the mangoes, sugar, haldi powder and salt in pan mix well and rest for 6-8 hours.
Then transfer the mixture in a glass jar and close the lid.
Keep chunda in sun for 6-8 days keep shaking a jar twice daily.
And bring inside jar in the evening and keep back in the sun in the morning.
When the chunda is ready add the cloves, cinneman stick, chilli powder and cumin powder and mix well.
Store in an airtight container and store in a dry cool place for 1 year.
Chunda is a side condiment with a gujarati meal.
And also serve with methi thepla, pooris, dhebra or rotis.
Method 2:- Rinse and wipe dry the mangoes then peel them.
Grate the mangoes and in a pan take mangoes along with sugar/powdered jaggery salt and haldi powder and mix well.
And cook on a slow flame for 2 minutes while stirring occasionaly.
Till the sugar melts completely and once the mixture starts bubbling mix it well.
Cook on a slow flame for 7-8 minutes while stirring continuously.
Till 1 string consistency switch off the flame.
Transfer it to a deep bowl and allow it to cool completely.
Once coolex add the cloves, cinneman stick, chilli powder and cumin seeds powder and mix well.
Store in an airtighr container for 1 year.