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Friday, July 05, 2024

Sweet & Sour Mango Chutney (Khatti Meeti Aam ki Chutney) ~ No Sugar, No Jaggery

Do you love the mango season ? I love a lot and so does everyone in the family too. In India, we get to taste so many varieties of mangoes and mango season is the perfect time to try out so many recipes too. I did post a few new in the blog too using the ripe mangoes and tried out many of the forgotten recipes already posted. Mango salsa was one among them, a perfect dip (no cooking recipe) for any small kitty parties for kids and all will love it too. 

Today's post is a Khatti meeti aam ki Chutney (sweet and sour mango chutney).This is a quick recipe that can be prepared in a jiffy. The typical north Indian style chutney with whole spices and powdered spices and sugar or jaggery is added to balance the flavours. I have already posted a chunda (sweet and sour aam pickle) in the similar fashion using sugar, check that out if interested. However, in this chutney, I have used a ripe and raw mango to remove to cut off the sugar and kept it natural in the best possible way. This way, the chutney is balanced with sour and sweet flavours and can be enjoyed by all age groups. Do give this chutney a try and enjoy !!!




Preparation time ~ 5 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Serves ~ a small bowl 
Ingredients
raw mango 1
ripe mango 1
fennel seeds (perinjeerakam) 1/2 tsp
cumin seeds (jeerakam) 1/2 tsp
kalonji (onion seeds / karinjeerakam) 1/2 tsp
dry ginger powder (chukku podi) 1/4 tsp
turmeric powder 1/4 tsp
chilly powder 1/2 tsp
raisins 1 tsp
water 1/4 cup
salt 1/2 tsp
oil (any neutral) 1 tbsp

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Method
  • Wash, peel and cut the mango in pieces, both raw and ripe. (Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours. Also, try and select ripe mangoes that can be easily mashed.)
  • Heat oil in a pan and add oil. When it's hot, add cumin seeds, fennel seeds, kalonji seeds. Sauté lightly. Add in the cut mangoes and give a quick mix.
  • Add in the dry ginger powder, turmeric powder, chilly powder and salt. Add 1/4 cup water, cover and cook for 3–5 minutes on medium flame.
  • By now, the ripe mangoes are cooked well and mashed. The raw mangoes are cooked and turns soft but is not mashed. At this stage, continue to cook for another minute or so to get a desired consistency. Switch off the flame and leave to cool. (The chutney thickens slightly on cooling).
  • Enjoy or store in airtight glass bottles in fridge for 10 days after cooling.

NOTES
* Try selecting the ripe mango bigger than the raw one so that the sugar in the ripe mangoes balances the flavours.
* Also, try and select ripe mangoes that can be easily mashed o cooking without many fibres too.
* You can make this chutney without adding ripe mangoes, but in that case you will have to add sugar or jaggery to balance the flavours.
* Adding dry ginger powder is optional, but fruits like mango tends to upset the tummy, so I added 1/4 tsp of dry ginger powder. You can omit if you don't wish to.

RELATED RECIPES (Ripe Mango)