Green Mango Chutney, also known as Aam ki Khatti Meethi Chutney or Raw Mango Chutney or Aam ki Launji, is a popular Indian and Pakistani condiment made with unripe mangoes. Bursting with tangy, sweet, and mildly spicy flavours, this chutney is a delightful way to enhance your meals. Unlike ripe mangoes, which are sweet and typically eaten raw, green unripe mangoes are hard and sour, making them ideal for cooking into chutneys.
This chutney pairs perfectly...
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Wash and peel the green mangoes.
Roughly slice, cube, or grate the mango flesh, discarding the seed. Set aside.
Heat oil in a heavy-bottomed wok or pot over medium heat.
Add cumin, black cardamom, cloves, and peppercorns. Let them splutter and release their aroma.
Add the mangoes and stir for 4-5 minutes until they slightly change colour.
Add the sugar, salt, Kashmiri red chilli powder, and roasted cumin. Mix well and cook until sugar dissolves.
Simmer for 12-15 minutes, stirring occasionally, until the mangoes soften further and the sugar syrup thickens.
Taste the chutney and adjust sweetness by adding more sugar if needed. Adjust the seasoning as well.
Once the chutney has reached the desired consistency, remove it from heat and let it cool completely.
Transfer the mango chutney to an airtight container and refrigerate.
Cooking time varies with the ripeness of green mangoes—unripe mangoes take longer, while riper ones cook faster.
If the mangoes are very tart, you may need to increase the sugar quantity.
Adjust sugar and spice levels to suit your taste.
Brown sugar, cane sugar, or jaggery can be used as alternatives to white sugar.
Always use a clean, dry spoon when scooping out the chutney to maintain freshness.
For longer shelf life, add 1 tablespoon of vinegar at the end and cook for another minute.
Can I use semi-ripe mangoes for making Green Mango Chutney?
Yes, semi-ripe mangoes can be used to make Green Mango Chutney. They are less tangy than unripe mangoes, so you may need to adjust the sugar and cooking time to achieve the right flavor balance.
How long can I store Green Mango Chutney in the refrigerator?
Green Mango Chutney can be stored in a clean, airtight container in the refrigerator for 2-3 weeks. To prevent spoilage, always use a dry spoon when serving.
What can I do to make Green Mango Chutney less spicy?
To make your Green Mango Chutney less spicy, simply reduce or omit the Kashmiri red chilli powder. This will help you achieve a milder flavor that suits your taste.
Is it possible to freeze Green Mango Chutney, and how should I do it?
Yes, Green Mango Chutney freezes well. You can divide it into small portions using freezer-safe containers or ice cube trays. Just thaw the portions as needed for future use.
What dishes pair well with Green Mango Chutney?
Green Mango Chutney pairs beautifully with a variety of dishes, including samosas, pakoras, parathas, crackers, sandwiches, rice, and grilled meats. It's a versatile condiment that enhances many meals!
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