Kachche Aam Ki Khatti Meethi Chutney tastes much better than all other chutneys. The icing on the cake is that it is made with Gur (jaggery). So, just raw mangoes and jaggery seasoned with some spices. And the method too is extremely simple. You will love making it.
Make it when raw mangoes are in season and enjoy it throughout the year. And once you make it you will not like to go for your regular recipe of meethi chutney.
Be it chat or with fruits Meethi chutney adds a zing to your regular food.
Meethi chutney is a must in our refrigerator. It is not only a wonderful accompaniment to regular food but is also excellent for chat items. I normally make this chutney with Amchoor. And never even though of trying it with raw mangoes. Then how come this recipe?
Actually, the other day I was cooking raw mango puree with spices for making Aam Papad. When I tasted it to check the spices, I was just blown off! It tasted so good exactly like meethi chutney that I make with amchoor. After all, amchoor is dried raw mango only but this simple thing clicked me then only.
I just forgot making Aam Papad and used it as meethi chutney only.
What is Meethi Chutney Usually Made Of?
Normally, it is made of Imli (tamarind) or Amchoor (Dried mango powder).
Which one do you like? I prefer any, as long as it is spicy, sweet n tangy. Imli chutney is slightly tedious to make and takes time to prepare whereas Amchoor chutney gets ready within 10-15 mins. Please visit Amchoor Chutney recipe here.
How about making this chutney with raw mangoes? That too using jaggery. A healthy option with no fear of adulteration. Kachche Aam Ki Khatti meethi chutney is much better in taste, a lot healthier as is made with Gur (jaggery) and is an easy peasy recipe. You will love it.
What is Khatti Meethi Chutney?
Khatti Meethi Chutney (Saunth) is a sweet n tangy sauce for all chaat. It is something which is normally made in all households.
Raw Mango Benefits
- As raw mangoes have a low glycemic index, therefore, they are good for diabetics, provided no sugar is added to it.
- It is rich in vitamins A, B1, B2, B6, C, niacin, iron, and folates. One glass of aam Panna fulfils the daily need of iron in our bodies.
Various Recipes Using Raw Mangoes
Mangoes, the king of fruits, is also enjoyed in various forms when it is in the raw stage. I use raw mangoes in various forms.
Other than pickles, the other recipes I make using raw mangoes are:
Other than Chaat, like Allo tikki or Dahi bhalle, we love having this chutney with fruits too, like-
- Pomegranate Pearls
Just chop any of these fruits and mix with little khatti meethi chutney and your one dish is ready.
Ratio Of Kachcha Aam & Gur
The ratio is simple, use equal quantities of chopped raw mangoes and jaggery. 50:50 of Raw Mango & Gur (jaggery).
Note – Amchoor Chutney made with dried mango powder uses sugar almost 4 times but here equal quantity is perfect.
An Economical Recipe
Compare the prices of one kg amchoor with that of one kg raw mangoes and you will clearly understand what I am saying. There is a huge difference and making this chutney with raw mangoes is thus far more economical than making it with amchoor or with tamarind.
Long Shelf Life
Just like Amchoor chutney, even this chutney has a long shelf life and remains good easily for 6 to 8 months in the refrigerator. You can increase this shelf life by keeping it in the freezer. Just ensure that you cook it well till no extra moisture is left therein.
And then, you can always dilute it in batches by adding hot water.
When using amchoor powder there is always a fear of adulteration but with fresh raw mangoes, no such fear is there. You know what you are using. so, prefer using raw mangoes as far as possible.
Even in Dals and curries, you can use raw mango puree instead of amchoor powder.
Type Of Raw mangoes For This Recipe
There are many varieties of raw mangoes available but you can take any variety of raw mangoes for making this chutney. Just ensure that it is raw. Should not be soft or yellowish from inside. While choosing raw mangoes, hold it in your hand and go for hard and tight ones. Even if it is slightly loose then drop it.
Kachche Aam Ki Chutney vs Aam Ki Launji
If you are thinking that these two are same then let me clarify that kachche aam ki meethi chutney is actually like Saunth that is used in Chat items and is much different than Aam ki launji. Aam ki launji has a short shelf life, maximum 15 days but this meethi chutney has a long shelf lfe. Also, the tastes of two are miles apart. So, please do not compare the two.
Kachche Aam Ki Chutney With Jaggery
Another plus point of this chutney is that it is made using jaggery and it tastes excellent. Jaggery is not only healthy to use but also imparts a lovely colour to this chutney.
Brownie Points Of This Recipe
Easy to make
Quick to make
Made with jaggery
Very less jaggery is used as compared to Amchoor or tamarind chutney
Long shelf life
No fear o adulteration
How To Make
This is a very simple recipe where raw mangoes, after peeling and chopping, are pureed in a mixer and then cooked with spices and sweetener.
A Useful Tip:
Clean Tawa/ Kadhai: After peeling and chopping raw mangoes, do not throw away its seed. Yes, seed! Put it on your cast iron tawa or kadhai along with one-fourth cup water. Leave it overnight. In the morning, rub it slightly on the tawa/kadhai and you will have sparkling kadhai.
I hope you have liked this recipe of making Kachche Aam Ki Meethi Chutney.
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Kachche Aam Ki Khatti Meethi ChutneyKhatti Meethi chutney made with raw mangoes tastes much better and is healthy too as is made using Gur (jaggery).
- 250 g Kachche Aam Raw Mangoes (Peeled and Chopped)
- 250 g Gur Jaggery
- 1 teaspoon or as per Taste Salt
- 1 teaspoon or as per Taste Rock Salt Kala Namak
- 1 teaspoon Roasted Cumin Powder Bhuna Jeera
- 1/2 teaspoon Dried Ginger Powder Saunth
- 1/2 teaspoon or as per taste Red Chilli Powder
- Wash, peel and chop raw mangoes.
- Add little water and grind these into a smooth puree.
- In a wok, take raw mango puree.
- Add chopped jaggery and all the spices.
- Dilute it by adding water. You may keep its consistency as per your preference. So, add water accordingly. I added a little more than 1 cup.
- Cook it on high heat for 6 to 8 minutes till jaggery dissolves fully and the colour of chutney changes to dark brown.
- It thickens after cooling so do not make it very thick.
- When completely cool, store in an airtight container in the refrigerator.
- Use as required. Remains good for up to 2 to 3 months in the refrigerator.
- You may keep the consistency as per your liking.
- If it gets too thick after cooling then dilute it by adding hot water.
- You may pass it through a strainer if you prefer smooth chutney.