In a pan add 1 cup grated mango. Usually, we add an equal amount of sugar.

But I have added ¾ cup of sugar

Add ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp salt, ½ tsp pepper powder and a pinch of asafoetida.

Mix everything well and cover it and keep it aside for an hour.

After an hour, switch on the pan and start cooking this. The mixture must have oozed out water, as we have mixed it with sugar.

Keep stirring it in a low flame.

Add 1 tsp roasted cumin powder and mix well.

Keep checking for one string consistency.

Once you get the one string consistency, switch off the flame.

Do not cook much after that, as it will make the aam chunda harder.

Once it is cool, store it in a clean dry airtight container.

Keep it inside the refrigerator. This stays good for more than 3 months.