Sweet and Sour Mango Chutney (Khatti-Meethi Chutney)
1 hour 20 minutes
826 reads
About Sweet and Sour Mango Chutney (Khatti-Meethi Chutney)
This Khatti-Meethi Chutney recipe is a cherished family heirloom, passed down through generations. My grandmother and mother would create large batches every summer, using mangoes from our very own tree. The sweet and tangy flavors evoke warm memories of sunny afternoons and the comforting aroma filling our home.This traditional Indian chutney perfectly balances sweet and sour notes, making it an ideal accompaniment to various dishes. The recipe uses unripe mangoes, resulting in a unique and complex flavor profile that's both refreshing and intensely flavorful.Try this recipe and savor the taste of family tradition. Perfect for everyday meals or special occasions, this chutney is a true culinary delight.
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Recipe Time & More
Prep30 minutes
Cook50 minutes
Total1 hour 20 minutes
Ingredients
Mangoes
- 1 kg Unripe Mangoes also known as kairi. roomali variety recommended but any firm, unripe mango will work.
Spices & Flavorings
- 500 gm Sugar
- 1/2 tsp Chili Powder red
- 1/2 tsp Cumin Seeds
- 1 tsp Salt
- 2-3 Peppercorns
- 1-2 Bay Leaves
- 1 Cardamom Pod small, green cardamom pod
- 1-2 sticks Cinnamon Sticks
Other
- 500-750 ml Water adjust as needed to achieve desired consistency
Instructions
Preparation
- Wash and peel the unripe mangoes. Slice them into thin, long pieces.
Cooking the Chutney
- In a heavy-bottomed pan, combine the sliced mangoes, sugar, red chili powder, cumin seeds, salt, peppercorns, bay leaves, cardamom pod, and cinnamon sticks. Add enough water (approximately 500-750ml) to come about one inch above the sugar level.
Simmering and Consistency
- Bring the mixture to a simmer over low heat, uncovered. Cook slowly, stirring occasionally, until the sugar syrup reaches a one-thread consistency (it should coat the back of a spoon). The mangoes should be tender and lose their raw taste. This will take approximately 40-50 minutes, depending on the mango size and heat.
Cooling and Storage
- Remove from heat and let the chutney cool completely. Once cool, transfer to an airtight container and refrigerate. Store in the refrigerator for up to 2 weeks.
Serving
- Serve the Khatti-Meethi Chutney as desired. Use a clean, dry spoon each time to prevent spoilage.
Recipe Notes
Expert Tips for the Best Khatti-Meethi Chutney:
- For a richer flavor, toast the spices (cumin, peppercorns, bay leaves, cinnamon) lightly in a dry pan before adding them to the chutney.
- Adjust the amount of sugar and chili powder according to your preference for sweetness and spiciness. You can even add a pinch of tamarind paste for extra tanginess.
- Using a heavy-bottomed pan helps to prevent burning and ensures even cooking of the chutney.
- If you prefer a smoother chutney, you can blend a portion of the cooked chutney in a food processor before storing.
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Recipe Nutrition
Calories: 325kcalCarbohydrates: 84gProtein: 0.1gFat: 0.4gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 10mgPotassium: 15mgFiber: 0.5gSugar: 83gVitamin A: 56IUVitamin C: 0.2mgCalcium: 10mgIron: 0.3mg
Anju Bhagnari
Articles: 140
3 Comments
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This looks so inviting! Thank you.
Thanks for the inspiration! Looks tasty.
Great recipe! I’m eager to try it.