Mango chutney recipe
A delectable mango dip or mango chutney made with tangy raw mangoes, and mixed with Indian spices, to give this aam ki chutney a beautiful sweet tangy flavour.
Kacche aam ki chutney or raw mango chutney is one of my favourites in summer.
I am a chutney lover, and i love having chutneys, dips, pickles as an accompaniment to my meals, this raw mango chutney along with being really flavourful , brings back lots of my childhood memories.
The aroma of raw green mangoes, the essence and flavour of this take me back to my mums kitchen in summers , when I was little and watched her grate loads of yummy and tangy raw mangoes , simmer it slowly with spices and make this chutney .
I loved sneaking in a raw mango or two and relish it, just as is, or with a little salt and red chilli powder.
She still makes this every summer, and sends me a bottle or two , as I love this chutney with every meal, and now my husband and my daughter love it as much. For my daughter , this is a delicious mango dip, and she loves eating this with bread sticks, or poppadoms, or even on her toast.
I love the perfect texture of this chutney that is neither too liquid, nor too sticky and hard. It tastes amazing as it is sweet , tangy because of the acidity of raw mangoes and little spicy.
Besides the texture, kacche aam ki chutney tastes as delicious and fresh as could be.This chutney is a blissful combination of sweet, sour, tangy and spicy.
Where can you find raw mangoes (Kaccha aam ) ?
Raw green mangoes also known as kachi keri in hindi abundantly available in India in summers.
In UK and US it is easily available in Asian stores.These little raw mangoes, or kachi Keri make the best mango chutney.
If you have some spare raw mangoes and are wondering what recipe to make with these , try this green mango chutney.
Ingredients for Raw mango chutney (Kachi keri chutney)
This recipe is really very simple, quick and easy to make. Just needs a little concentration and attention , as you need to stand right beside the hob, to take it off heat, when it reaches the right consistency.
To make this mango chutney you need washed, peeled, grated raw green mangoes and sugar.
Perfect requirement would be hard raw mangoes, however it would do even if the mangoes have just started to ripen, as this chutney has to be a little sweet.
I used unrefined cane sugar, as it is better than the refined sugar we use.You can use the regular sugar as well.
Also you would need a few dry spices –powdered fennel seeds(you can use whole seeds or slightly crushed instead of powdered), salt, red chilli powder(degi mirchi powder or paprika can be used), turmeric powder, black cardamom, cloves, whole black peppers cinnamon stick, hing (asafoetida powder ).
My mums tip- Dry roast hing powder in a pan for a few seconds before adding it to the mango chutney. This really enhances the flavour of hing powder (asafoetida).
Instructions to make raw mango chutney
Take all the whole spices(black cardamom, cloves, whole black pepper NOT the cinnamon stick- this has to be used as whole), and whizz these in a mixer to make a rough crushed powder (you can grind it fine if you want).Keep aside.
In a big , heavy bottomed pan, add the peeled and grated raw mangoes, add sugar, put it on low heat and let it come to a boil.
Keep stirring, add the turmeric powder and cinnamon stick and let the chutney boil till it reaches a ‘one string consistency’- To check this, take a little chutney syrup in a spoon /ladle, and when cool, take it in between your thumb and index finger.
One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
Once done, add the roasted hing powder (asafoetida), fennel powder, the whole dry spices powder, a little salt, and degi mirchi powder (or a little paprika). Mix well.
Add it in clean and dry glass containers, and let it cool.
How to serve Kachche aam ki chutney ?
You can have it with your Indian meals, it really enhances the taste of any meal, with rice, paranthas, or even use it as a dip with snacks.
Also you can top your raita’s , or even plain yoghurt with mango chutney, and you get an amazing sweet sour mango flavour in every bite.
Kids love it on their toasts, mix it in yoghurt for them and they have a mango flavoured yoghurt.
Storing Mango chutney
You can make a big batch in summers and store it in fridge, or even outside if it is not too hot and humid. It will last for a very long time, even a year or more.
If you are looking for more recipes to make with raw mangoes (kachi keri), check out these delicious summer mango drinks on the blog
Mango chutney/ dip recipe
Ingredients
- 1 kgs raw green mangoes washed, dried, peeled and grated
- 800 gms sugar raw unrefined cane sugar, or regular sugar. You can adjust the qty as per the sweetness you want. increase or decrease the qty as per your taste.
- 50 gms salt
- 1 tsp degi mirchi powder can use paprika instead
- 1 tsp haldi (turmeric powder)
- 1 tsp fennel seeds powder or use 1 tsp whole fennel, or roughly crushed fennel seeds
- 1/8 tsp hing powder(asafoetida powder) slightly roasted on a pan-for a minute
- 1 whole cinnamon stick
whole spices (to be ground to fine powder)
- 4-5 whole black cardamoms
- 3-4 whole cloves
- 8-10 whole black peppers
Instructions
- Ground together all the whole spices- black cardamoms, cloves and black peppers into a Fine powder and keep aside.
- In a big , heavy bottomed pan, add the washed, peeled and grated raw mangoes.
- Add sugar, and let it heat, and come to a boil.
- Keep stirring, add the turmeric powder and whole cinnamon stick and let the chutney boil till it reaches a ‘one string consistency’- To check this, take a little chutney syrup in a spoon /ladle, and when cool, take it in between your thumb and index finger.One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
- Once done, add the roasted hing powder (asafoetida), fennel powder, the whole dry spices powder, salt, and degi mirchi powder (or a little paprika). Mix well.
- Pour it in clean and dry airtight glass containers.Let it cool.
Notes
- To make this chutney you would need washed, peeled, grated raw green mangoes and sugar. Perfect requirement would be hard raw mangoes, however it would do even if the mangoes have just started to ripen, as this chutney has to be a little sweet.
- You can make a big batch in summers and store it in a number of containers.Keep it in fridge, or even outside if it is not too hot and humid. It will last for a very long time, even a year or more.
- You can use whole fennel seeds if you want. I do not like the whole fennel seeds, so I used the fennel seed powder, as it gives a nice flavour to the chutney.
- TIP-You can use the hing (asafoetida powder ), as but roasting hing powder in a pan for a few second before adding it to the chutney, as it really enhances the flavour of hing powder.
- One string consistency’- To check this, take a little chutney syrup in a spoon /ladle, and when cool, take it in between your thumb and index finger.One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
One of my summer favourites too! Would love to try this out!
Thanks Shipra 🙂