Dry Raw mango ki khatti meethi chutney
SWATI BARWAL
. 1 min read
Dry Raw Mango Ki Khatti Meethi Chutney Recipe
If you're looking for a tangy and sweet chutney that perfectly complements your meals, this Dry Raw Mango Ki Khatti Meethi Chutney is an excellent choice. Made with dried raw mango chunks, jaggery, and a blend of aromatic spices, this chutney is a delicious alternative to the traditional tamarind-based version. Best of all, it's quick and easy to prepare, making it a must-try for chutney lovers.
Dry Raw mango ki khatti meethi chutney
Description: Learn how to make Dry Raw Mango Ki Khatti Meethi Chutney, a tangy and sweet recipe made with dried raw mango chunks, jaggery, and spices. A perfect condiment for snacks and meals!
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Yield: 5
Cuisine: Indian
Category: Side
Rating: 5 stars from 25 reviews
Ingredients:
- 1 cup dry kaccha mango chunks
- 1 cup jaggery
- 1 tsp ginger powder
- 1 tsp roasted cumin and black pepper powder
- 1 tsp red chili powder
- Salt to taste
Instructions:
Soak the Mango Chunks: Begin by soaking the dry kaccha mango chunks in warm water for about 20-30 minutes. This will soften the mango pieces and make them easier to cook.
Cook the Mango: In a saucepan, add the soaked mango chunks along with the water they were soaked in. Bring it to a boil over medium heat.
Add Jaggery: Once the mango chunks are tender, add the jaggery to the saucepan. Stir well until the jaggery dissolves completely. Adjust the quantity of jaggery based on your desired level of sweetness.
Incorporate Spices: Lower the heat and add ginger powder, roasted cumin and black pepper powder, red chili powder, and salt. Mix everything thoroughly to combine the flavors.
Simmer the Chutney: Allow the chutney to simmer for 10-15 minutes, stirring occasionally. The mixture should thicken to a chutney-like consistency. If it becomes too thick, you can add a little water to adjust the texture.
Cool and Store: Once the chutney has cooled, transfer it to a clean, airtight container. It can be stored in the refrigerator for up to two weeks.
Serving Suggestions:
This khatti meethi chutney pairs wonderfully with parathas, puris, samosas, or as a dip for snacks. It can also be served alongside rice dishes or dal for an extra burst of flavor.
Tips:
If you prefer a smoother chutney, you can blend the mixture after it cools.
Adjust the red chili powder according to your spice tolerance.
Ensure the mango chunks are fully softened before adding the jaggery to enhance the texture of the chutney.
Enjoy this delectable chutney that brings together the tanginess of raw mango and the sweetness of jaggery, all enriched with aromatic spices. It's a delightful addition to any meal!
