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!!
You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.
Tips for Perfect Aamras
You know how some recipes just feel right when the balance hits perfectly? This homemade aamras (raw mango chutney) is exactly that kind. I’ve had days when it turned out too tangy, and honestly, one tiny tweak made all the difference. Over time, I realized it’s less about strict measurements and more about tasting, adjusting, and trusting your instincts – like we always do in our kitchens.
- Always use fresh ingredients for the most authentic raw mango chutney taste
- Always taste your raw mango first – every aamras recipe depends on its sourness
- Balance tanginess with jaggery or sugar for that perfect sweet-sour flavor
- Don’t overcook the mango, or you’ll lose its fresh, sharp taste
Variations of Raw Mango Chutney / Aamras
Honestly, one thing I absolutely love about this raw mango chutney (aamras) is how every home has its own little twist to it. Like, the same kaccha aam can turn into something completely different depending on who’s making it – and that’s the beauty of it. Some like it sweet, some keep it fiery, and some add their own secret ingredients that instantly remind you of home. It’s not just a recipe, it’s a reflection of taste, mood, and memories.
- No-sugar version: keep it completely tangy for an authentic kaccha aam taste
- Gujarati-style aamras: slightly sweet with jaggery for a balanced sweet-tangy flavor
- Spicy North Indian version: loaded with green chilies for a bold, chatpata kick
- Mint aamras: add pudina for a fresh, cooling summer chutney
- Garlic tadka version: a quick tempering adds depth and strong flavor
- Mustard-flavored chutney: crushed rai gives a sharp, traditional touch
- Coconut twist: add grated coconut for a mild, creamy variation
- Smoky aamras: roast the mango for a subtle smoky aroma
How to Store Aamras?
Now this is something I learned over time – aamras (especially this raw mango chutney version) tastes even better after it sits for a bit, but only if you store it right. I usually make a small batch, thinking it’ll last a couple of days… but somehow, it keeps disappearing from the fridge. Still, if you do want to store your homemade aamras, a few simple habits can keep it fresh, flavorful, and just as delicious the next day.
- You can freeze small portions if needed, but fresh aamras tastes best
- Always store aamras in a clean, airtight container
- Keep it refrigerated to maintain freshness and flavor
- Best consumed within 2–3 days for optimal taste
- Use a dry, clean spoon every time to avoid spoilage
- If it thickens, add a little water before serving to adjust consistency
- Stir well before serving to redistribute flavors evenly
- Avoid leaving it at room temperature for too long, especially in summer heat
Easy Aamras (Raw Mango Chutney) Recipe
Aamras
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
- 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.
- 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.
- You may need to adjust jaggery as per the sweetness required.
- You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.
- You can add more flavor my adding dried mint leaves in the pulp while cooking.
- Recipe of this aamras is similar and interchangeable with raw mango chutney I shared last month.
FAQs:
Traditional aamras is made with ripe mango pulp, while raw mango aamras is a tangy, spicy chutney-style version made using kaccha aam, spices, and sometimes jaggery.
To make a homemade aamras recipe (raw mango chutney), boil or roast raw mango, peel it, and blend with spices, salt, and jaggery for a perfect balance of tangy and sweet flavors.
Yes, you can store raw mango chutney (aamras) in an airtight container in the refrigerator for 2–3 days. Always use a clean spoon to maintain freshness.
Wow is the word.. :)
Thanks UK