Kache Aam ki Chatni Recipe | How to make Mango Chutney at Home | Aam Ki Chutney Recipe – Step By Step with Images and Video.
Craving something tangy, sweet, and totally unforgettable? Say hello to this Sweet, Sour & Spicy Raw Mango Chutney—a bold, flavor-packed spread that’s about to replace all your store-bought sauces and dips! 🥭🔥
Made with fresh green mangoes, a secret homemade masala, and cooling sugar candy (mishri), this chutney is a perfect balance of spice, sweetness, and zing. It’s like mango pickle, launji, and jam had a delicious little party—and your taste buds are invited!
Whether you serve it with parathas, snacks, or even nachos, this chutney is a total game-changer. Best part? It’s preservative-free, super easy to make, and stays good for up to a year. Let’s dive into this must-try recipe that’s sure to become a family favorite in no time!
Ingredients of Kache Aam ki Chatni Recipe
Kache Aam ki Chatni Recipe Video
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Kache Aam ki Chatni Recipe – Step By Step
1: Start by soaking four medium-sized raw green mangoes (about 500 grams) in water for 2 to 3 hours. This helps reduce their internal heat. After soaking, wash them thoroughly, dry them, peel off the skin, and cut them into small pieces.
2: Transfer the chopped mangoes into a pressure cooker and add ¾ cup of water. This small amount of water ensures the mangoes cook well without making the chutney watery.
3: Close the lid and pressure cook the mangoes on medium flame for two whistles. After that, let the pressure release naturally before opening the cooker.
4: While the mangoes are cooking, prepare the special masala. In a small pan, dry roast 1 teaspoon cumin seeds, ¼ teaspoon carom seeds (ajwain), 1 tablespoon fennel seeds, 5 to 6 fenugreek seeds, and 2 green cardamoms (lightly crushed). Roast on low flame just for about 30 seconds until aromatic.
5: Once roasted, let the spices cool slightly and coarsely crush them using a rolling pin, mortar-pestle, or grinder. This special spice mix will add a unique flavor to the chutney.
6: Open the cooker and check the mangoes. They should be soft and mushy. Place a sieve over a bowl and pass the cooked mango through it to remove any fibers, resulting in a smooth mango pulp.
7: Measure the pulp. You should have approximately 2 cups. Now, take the same quantity (2 cups) of sugar candy (mishri). Crush it into a fine powder using a mixer or grinder so it mixes easily into the chutney.
8: In a large kadhai or pan, add the mango pulp and the powdered mishri. Mix well to combine everything smoothly.
9: Turn on the gas and cook the mixture on low flame only. Stir continuously as the sugar candy starts to melt and blend with the mango pulp.
10: Add ½ teaspoon turmeric powder, 2 teaspoons Kashmiri red chilli powder (for color, not heat), ½ teaspoon regular salt, and ¼ teaspoon black salt. Mix everything thoroughly and continue cooking on low flame.
11: Cook until the chutney thickens slightly and starts to coat the back of a spoon. Do not overcook, as it will thicken more upon cooling due to the mishri.
12: Once the chutney reaches the desired consistency, turn off the flame and immediately add the prepared coarsely ground spice mix. Mix it well and allow the chutney to cool completely at room temperature.
13: After it cools down, store the chutney in a clean, dry, airtight glass jar. Keep it refrigerated and always use a dry spoon when serving. If stored properly, this sweet, sour, and spicy raw mango chutney will last for up to a year.
