Aamras

Aamras is another raw mango chutney. Made with raw mango pulp, sugar, salt, spices and water. A delicious year round pickle to lift up your meals.

As promised last month, I am back with another raw mango recipe which we made while at mom’s house. The recipe is very simple and requires minimal cooking. The only tough step is the cleaning and slicing of mangoes.

The recipe of this aamras is similar and interchangeable with raw mango chutney I shared last month. The taste is more simple than chutney but if you are a lover of more spicy and rich version, you can easily swap it.

This was my first attempt with helping mom out with making chutney or aamras and I loved the experience, bonus was that I get to learn from a great cook herself. Her experiences are unparalleled and the way she cooks always make me learn something new. This one is for you mom. I love you!!

Print Recipe

Aamras

Aamras is another raw mango chutney. Made with raw mango pulp, sugar, salt, spices and water. A delicious year round pickle to lift up your meals.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Pickle

Cuisine: Indian, Vegetarian

Keyword: Vegetable

Servings: 1 kg

Ingredients

• 1 kg raw mango pulp sliced into long chunks
• 80 gram jaggery gud
• ½ tbsp vegetable oil
• ¼ tsp cumin seeds jeera
• ¼ tsp turmeric powder haldi optional
• 1 tsp red chili powder
• 1 tsp coriander powder dhania powder
• a pinch asafetida hing
• to taste salt

Instructions

• In a large bowl, add sliced mango pulp, salt and crushed jaggery. Keep aside for 2-3 hours to marinate.
• Heat oil in a wok. Add all the spices and gently roast them. Add the marinated mango pulp and cook covered till tender and all spices are evenly distributed. Cool down completely and store in an air-tight container in refrigerator. It stores well for few weeks.

Notes

1. I have not added any preservative and simply refrigerated. But if you intend to make a bigger batch and use over a longer period of time, then I suggest adding soda benzoate to preserve.
2. It is best to let the mango pulp marinate for 2-3 hours with salt and jaggery, it lends an amazing flavor and shorten the work further of cooking. If you do not get a chance to marinate then also it is OK to add salt, jagerry and all other spices together at the time of cooking. You may need to add little water to the pulp while cooking if the pulp is not marinated.
3. You may need to adjust jaggery as per the sweetness required.
4. You can add more flavor my adding dried mint leaves in the pulp while cooking.
5. Recipe of this aamras is similar and interchangeable with raw mango chutney I shared last month.