Aam Ki Meethi Chutney: Tangy Raw Mango Sweet Sauce Recipe
4 hours
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About Aam Ki Meethi Chutney: Tangy Raw Mango Sweet Sauce Recipe
This cherished Aam Ki Meethi Chutney recipe, passed down from my mother's kitchen, captures the vibrant essence of raw mangoes in a sweet and tangy sauce. A delightful balance of sweet, sour, and spicy notes makes this a truly unique and irresistible condiment.Unlike other mango preparations, this chutney uses the tartness of raw mangoes to its advantage, complemented by warming spices like nigella seeds and red chilies. The result is a complex flavor profile that elevates any meal.Serve this traditional Indian chutney with parathas, rice, or your favorite snacks for a burst of summer flavor. Its long shelf life ensures you can enjoy this deliciousness throughout the year.
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Recipe Time & More
Prep1 hour
Cook3 hours
Total4 hours
Ingredients
Mangoes
- 1 kg Mangoes raw
Spices & Aromatics
- 2 tbsp Nigella Seeds also known as kalonji
- 5 Chilies adjust to your spice preference, red, whole
Sweeteners & Acids
Instructions
Preparation
- Peel and dice the raw mangoes into small, roughly uniform cubes.
Marinating
- In a large bowl, combine the diced mangoes, nigella seeds, red chilies, sugar, white vinegar, black vinegar (if using), salt, and 1 cup of water. Mix thoroughly and let it marinate for at least 2 hours, or preferably longer for enhanced flavor.
Cooking the Chutney
- Transfer the marinated mango mixture to a heavy-bottomed pot. Cook over medium-high heat, stirring frequently, until the sugar dissolves completely.
Thickening
- Reduce the heat to medium-low and continue to stir constantly. The chutney will begin to thicken as the water evaporates. Continue cooking until it reaches your desired consistency.
Cooling and Storage
- Remove the chutney from the heat and let it cool completely. Once cooled, transfer the Aam Ki Meethi Chutney to an airtight container. Store in the refrigerator for up to 5-6 months.
Recipe Notes
Expert Tips for the Best Aam Ki Meethi Chutney
- For a smoother chutney, blend a portion of the cooked chutney before adding it back to the pot.
- Adjust the amount of sugar and chilies according to your taste preferences.
- Using jaggery instead of some of the granulated sugar adds a lovely caramel-like depth to the flavor.
- Sterilize your storage container before storing the chutney to ensure a longer shelf life.
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Recipe Nutrition
Calories: 332kcalCarbohydrates: 86gSodium: 326mgSugar: 86g
Namrah Qureshi
Articles: 6
3 Comments
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What a delicious recipe! Thanks for posting.
Such a tempting dish! Thank you.
This is fantastic! Thank you for sharing.