Raw Mango Chutney Recipe (Kacche Aam Ki Chutney)
40 minutes
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About Raw Mango Chutney Recipe (Kacche Aam Ki Chutney)
This vibrant Raw Mango Chutney (Kacche Aam Ki Khatti Meethi Chutney) recipe is a delightful explosion of sweet and tangy flavors. Perfect as an accompaniment to Indian flatbreads like roti, paratha, and puri, this chutney adds a burst of freshness to any meal.Made with fresh, raw mangoes, this chutney is easy to make and requires minimal ingredients. The perfect balance of sweetness from sugar and jaggery, combined with the spice of chilies and aromatic panch phoron, creates a truly unforgettable taste experience.Prepare to elevate your culinary game with this simple yet incredibly flavorful recipe that's sure to become a family favorite. Get ready to savor the authentic taste of India!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Mangoes & Sweeteners
Spices & Aromatics
- 2 Chilies adjust to your spice preference, dried, red
- 2 Bay Leaves
- 1 tsp Panch Phoron a blend of fenugreek, and fennel seeds, cumin, mustard, nigella
- 1 tbsp Cumin Seeds for roasting and grinding into powder
- 1 tbsp Coriander Seeds for roasting and grinding into powder
- 1/2 tsp Peppercorns black, for roasting and grinding into powder
Other Ingredients
- 2 tbsp Vegetable Oil
- 1/2 tsp Salt or to taste
Instructions
Prepare the Spice Blend
- Roast cumin seeds, coriander seeds, black peppercorns, and dried red chilies in a dry pan until fragrant. Let cool, then grind into a fine powder.
Sauté Aromatics
- Heat oil in a pan over medium heat. Add panch phoron, bay leaves, and dried red chilies (if not already included in the spice blend). Sauté for a few seconds until fragrant.
Cook the Mangoes
- Add the sliced raw mangoes and salt. Stir well to combine. Cover and cook over low heat for 20 minutes, stirring occasionally to prevent sticking.
Add Sweeteners
- Add sugar and jaggery. Stir well to combine. Cover and cook over low heat until the sugar and jaggery dissolve completely, stirring frequently.
Thicken the Chutney
- Remove the lid and continue to cook, stirring constantly, for 3-4 minutes until the chutney thickens to your desired consistency.
Finish and Serve
- Stir in the roasted spice powder. Remove from heat and let cool slightly before serving. Serve with roti, paratha, puri, or your favorite Indian flatbread. Store in an airtight container in the refrigerator for up to a week.
Recipe Notes
Expert Tips for the Best Raw Mango Chutney
- For a smoother chutney, blend a portion of the cooked mangoes before adding the spice powder.
- Adjust the amount of sugar and jaggery to your preference. You can also use only sugar or only jaggery.
- If you don't have panch phoron, you can substitute with a combination of cumin seeds, mustard seeds, and fennel seeds.
- For a spicier chutney, add more dried red chilies or a pinch of cayenne pepper.
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Recipe Nutrition
Calories: 284kcalCarbohydrates: 60gProtein: 1gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 196mgPotassium: 189mgFiber: 2gSugar: 59gVitamin A: 1047IUVitamin C: 52mgCalcium: 19mgIron: 1mg
Kabita Singh
Articles: 5
5 Comments
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This is amazing! Excited to make it.
This looks amazing! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
Looking glossy…
Awesome…now a days, mango are in so i would try this for sure.
