Mango Chutney is made using raw mangoes. Summers are the best time to get raw mango or ambi or kacche aam. These green beauties are super tangy and nutritious. Rich in Vitamin A and E, it prevents dehydration and is light on stomach, hence helps fight constipation, bloating and diarrhea. The best raw mango are obtained in summers and they can be used to make chutneys, aam ki launji or aam ka panna. I have made Dhaniya pudina chutney by adding raw mango and it tastes really great. I shall be posting that recipe soon.
Mango chutney with raw mangoes is made using chopped mango and spices like red chilly, saunf powder (fennel seeds coarse grounded), haldi and garm masala. I add sugar to overcome the sour taste of raw mango. One may use jaggery as well. Since I like it very sweet and very spicy, I have added lot of sugar and red chilly. You may reduce their quantity if you dont prefer very sweet. This is my mom’s recipe and hence our traditional and no summer had gone without this incredible Aam ki launji or as we call it Gadamba. Thats the family name of our raw mango chutney and not often heard by most of the people I have met. Since I wish to share the recipe, I thought to share its name as well. After all, years later new generations would know about it else it would fade away.
The recipe is simple and quick. All we have to do is wash the raw mango. Keep it in sun for few hours. Peel them off, chop in uneven chunks. Take mustard oil and add chopped raw mango along with salt and spices. Let it cook for few minutes. It takes around 5 min.Make the flame simmer throughout as we cant rush through it. Once the mangoes become tender and can be chopped off with spoon, add sugar. Sugar would dissolve and change the colour and texture of the chutney. Once sugar fully dissolves, the mixture would start creating bubbles and would thickened up. Thats the time its done. Cover it and let it cool. It would get slightly more thick later on. So you shall ensure to switch off gas once sugar dissolves fully else it might become very thick and sticky.
We enjoy the mango chutney almost with everything whether its chapati, rice or parantha. I had it today with dal ka parantha.
Enjoy!! Happy Cooking!!
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|Prep Time||5 min|
|Cook Time||15 min|
- 2 large Raw Mangoes (Ambi) around 500 gm
- 200 gm sugar You can add more for sweetness
- 1 tsp Jeera
- 1 tsp Sabut Saunf
- 2.5 tsp red chilli powder Reduce it for less spicy
- 1 tsp garm masala
- 1.5 tsp Saunf Powder(Fennel Seeds Powder)
- 1 tsp Haldi powder (Turmeric)
- 1 tsp Black Mustard Seeds(Rai)
- 1 tsp Black Salt
- 3/4 tsp salt
- 1 tablespoon mustard oil
- a pinch Hing (Asafoetida)
- Take raw mangoes. wash them under tap. dry them in sun for few hours. I have taken two large Raw mangoes (Ambi) . They would be around 500 gm.
- Peel them.
- Chop them in uneven chunks.
- Take mustard oil in heavy bottomed kadai. Add heeng, jeera, mustard seeds, saunf sabut.
- Add all spices when oil is warm (and not hot or else masala will get burnt)
- Masalas added to warm oil.
- Immediately add chopped raw mangoes
- Add all of the cut raw magoes. add kala namak.
- Mix well. Cook it with cover lid for about 5 min. The mangoes would become tender and would be cut by spoon or kadchi. Thos who like crunchy chunks of mangoes may cook for lesser time.
- Now you may add Sugar.
- Mix well and cover with lid.
- Sugar would get dissolved and will leave water. It changes the color and texture of the chutney. Color would darken up slowly and texture would thicken up.
- Aam ki Launji is ready!! Have it with parantha!
|Serving size: 1 bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1.6g||8%|
|Total Carbohydrate 254.6g||93%|
|Dietary Fiber 8.4g||30%|
|Total Sugars 200g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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