Raw Mango Chutney or Kairi ki Khatti Meethi Chutney is a sweet and sour pickle or accompaniment which is made with fresh raw mangoes of the season. It comes together in under 30 minutes. It tastes great when spread on mathris, namakpaare or on paranthas.
You can make more pickles like red chili pickle, okra pickle, lemon red chili pickle here.
Visiting mom’s place means making recipes and clicking photos and creating a bank of posts to share with you guys as soon as I come back.
This year other than the recipes which I had planned, due to perfectly timed (by God, not me) rains and wind, we had about 50 kgs of raw ‘desi’ variety of raw mangoes to use up in 2 days before they start rotting, and that’s what we did. We ended up making loads of aam panna, aamras, mango preserve, mango pickle and this mango chutney.
The recipe is very simple and requires little work except grating the mangoes which also can be achieved very quickly in a food processor. It is best to let the mango pulp marinate for 2-3 hours with salt and sugar, it lends an amazing flavour and shorten the work further of cooking. If you do not get a chance to marinate then also it is OK to add salt, sugar and all other spices together at the time of cooking.
As a kid I loved adding this chutney to all my food, from dals, veggies, khichdi to enjoying it with mathri, book and a cuppa.
Kairi ki Khatti Meethi Chutney
- 2½ kg raw mango pulp kairi grated
- 1750 gram sugar
- 35 gram salt
- 35 gram all spice powder garam masala
- 25 gram cumin seeds jeera
- 35 gram coriander powder dhania powder
- 1 tsp asafetida hing
- 25 gram red chili powder
- 75 gram dried dates chuara, optional
- 25 gram raisin kismis, optional
- 30 gram muskmelon seeds giri, optional
- In a large wok or a suitable pan, add grated mango pulp, salt and sugar. Keep aside for 2-3 hours to marinate.
- After the marination is done, keep the wok on high flame.
- Add remaining spices and cook till the mango is tender and starts sticking.
- You may need to continuously stir it to avoid burning.
- If you are using dried fruits and nuts, then add them now to the tender mango pulp.
- When all the ingredients combine together to form an uniform homogenous mix, turn off the burner.
- Cool down the aam chutney completely and store in an air-tight container in refrigerator.
- It stores well for 4-5 weeks.
- 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 sugar, it lends an amazing flavour and shorten the cooking time. Even if you do not get a chance to marinate, then also it is OK to add salt, sugar and all other spices together at the time of cooking.
- Since it is home made and fresh, it has shorter shelf life and need to be refrigerated. It has benefits of mango without the harmful side effects of preservatives.
- Tastes great as a spread on whole grain breads, rotis and paranthas or evergreen companion of the humble dal rice.
- It can be used as a dip for crackers and mathris.
- Addition dried fruits is optional as per taste and availability but it adds to taste and nutrition.
- The quality of ingredients and the process followed is important if the food item has to be stored for a longer period of time.