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Khatti-Meethi Chutney

4 from 1 vote

This is my Nani's recipe that She and my mum would make every summer when our mango tree would be laden with unripe mangoes ready to be plucked for making pickles and chutneys. I have fond memories of the two of them at work, on hot summer afternoons , making huge batches to last the coming year.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch
Servings 6


  • 1 kilo Roomali unripened Mango
  • 500 gm sugar
  • Water as per requirement
  • 1 pinch Salt
  • 2-3 peppercorns
  • 1-2 bay leaves
  • 1/2 tsp red chilli powder
  • 1 small elaichi
  • 1/2 tsp whole jeera
  • 1-2 stick of cinnamon


  • Wash and peel the unripened mangoes (Full grown Kairi). Slice it into thin long slices. In a thick bottom pan, take the sugar, Kairi pieces, add all Ingredients. Put water one inch above the sugar level.
  • Can be adjusted according to the liquid consistency we want. Cook uncovered on slow flame till the sugar syrup is one thread consistency. Till this time the kairi slices are also cooked and do not have the raw taste.
  • This takes about 40-50 minutes depending on the size of the pieces. Let it cool down completely and store in fridge. Take out as much is needed at a time. Avoid putting wet spoon in the stored chutney. 11. The sugar and spices quantity can be adjuste


My Tip:
The quantity of sugar depends on sourness of the Kairi and thus can be decreased or increased accordingly.

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4 from 1 vote

Anju Bhagnari
Anju Bhagnari

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