Kacche aam ki meethi chutney.... This is our current obsession. This chtney made with raw mangoes, cooked in jaggery to caramalise perfectly with a slight dash of red chillies for the perfect balance. This chetney tastes best with roti, bread, etc. Try this chutney recipe and let us know how it turned out.
INGREDIENTS:
*Raw Mango- 3 nos (large)
You can use any variety of raw mango, but this chutney tastes best in Totapuri Mango.
*Jaggery- 3/4 kg
*Cooking oil- 1 tbsp
*Dalchini- 2 1" sticks
*Cloves- 3-4 nos
*Tej patta- 2 nos
*Dry Red chillies- 3-4 nos (de seeded and chopped finely)
PROCEDURE:
*Peel the mangoes and grate them.
*Take care that they don't turn mushy.
*Refrigerate until use.
*Take the jaggery and pound it into small pieces. This step is necessary because if the jaggery pieces are big, mango turns mushy by the time it melts.
*Heat oil in a kadhai, add the whole spices and allow to splutter for a min.
*Now add the grated raw mango and keep stirring continuously.
*Keep stirred for 2-3 mins.
*Now add the jaggery and mix well.
*Keep stirring or else it'll stick to the bottom.
*Cook continuously on a medium flame until the jaggery melts.
*Keep checking for consistency, cook until you get 1-string consistency.
*Now add red chillies and switch off the flame.
*Let it cool.
*Store in sterilized, air-tight container.
*This chutney stays fresh for 3 days in room temperature, and upto 1 month in the refrigerator section.
*Enjoy!!!
