In a heavy bottom pan add sugar water on low flame let the sugar dissolve
Now add cinnamon stick cardamom and grated mangoes there is water in mangoes too let it cook along with sugar stir it in between cook it on low flame
When mixture thickens up to 11/2 strings add salt red chilli powder and vinegar stir all together cook for 2/3 minutes more and switch off the flame let it cool
Store it in air tight container or glass jar yummy chunda is ready enjoy with paratha khichri bread spread or else you want
In Gujarat normally people don't cook it on flame they make the mixture in steel vessel and tie the top with muslin cloth by covering the top and let it mature under the sun heat with in week or so it becomes ready to eat daily in the evening they take it inside the room and mix it before putting it back under the sun
I have make it on gas flame
