Wash and wipe raw mangoes. Remove its peels. Grate it and keep it in big steel vessel.
Add salt and sugar in it.
Cover it with muslin cloth and tie it on vessel. Keep the vessel in sunlight.
Take it in room in the evening.
Next morning stir it with spoon and again keep it in sun light. Repeat this process for at least 10-15 days.
After 12-13 days add roasted cumin powder, red chilli powder, cardamom powder, crushed cloves. And keep it again in sun light at least for 2 days.
Now raw mango chhunda is ready to eat.
Serve with bread, puri , dal rice, parantha or gujarati dhebra, thepla etc.
We can store it for a year or two. It's self life is at least a year.