AAM OR KHAJUR KI CHUTNEY/RAW MANGO-DATES AND NUTS CHUTNEY
Summers in India means mangoes whether matured or raw. This is the perfect time to make pickles and chutneys with this wonderful fruit. Almost each and every region of India has its own ways to make these condiments. No Indian thali is completed without mango pickles and chutneys. This is so exciting that specific vegetation is related to the different seasons in India.
Mango chutneys are prepared with a number of procedures in India. Each state has its own particular flavours to add while making mango chutneys. A good thing is that raw mangoes completely absorb all the flavours (spices and aromatics)that are used to make pickles or chutneys.
In this mango chutney, a number of spices, nuts, and dates have been used to adorn it. Dates or khajur give it a unique caramelized flavour. A few whole and powdered spices have lifted the flavours of this sweet-sour mango chutney.
Prep Time – 10 minutes
Cook time – 15 minutes
Type – Side dish, chutney, condiments
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Raw mango/ kachhe aam – 250 gms (5 nos) Chopped finely
• Sugar – 1/2 cup (100 gms)
• Mustard oil /sarso tel – 1 tbsp
• Dates/khajur – 7-8 nos
• Broken cashews – 5-6
• Chopped almonds – 5-6
• Salt – 1 tsp
• Red chilly powder – 1 tsp
• Turmeric powder/haldi – 1/4 tsp
• Whole red chilly – 1 no
• Cumin/jeera – 1 tsp
• Fennel seeds/saunf – 1 tsp
METHOD
1 – Heat mustard oil in a pan or kadahi up to the smoking point and reduce the flame
2 – When the temperature of the oil gets down, add cumin and fennel seeds. Allow the seeds to crackle
3 – Next, add whole red chilly and stir. Add red chilly powder and Turmeric powder. Mix well and roast for a few seconds at low flame
4 – Now add powdered spices like turmeric powdered and red chilly powder. Stir the spices to roast for a minute. Make sure not to burn them
5 – Now add diced mangoes and the salt. combine well
6 – Cover the kadahi with the lid so that mangoes become softer
7 – Next, add dates and all the chopped dry fruits and mix well
8 – Finally, add sugar and combine well. The sugar will melt and mangoes will cook in the sugar syrup, salt, and spices. Allow cooking at low flame for 7-10 minutes
9 – Within 10 minutes the mangoes will soften and come to a chutney consistency
10 – Switch off the flame and allow the chutney to cool down. Finally, store the chutney in a glass jar and refrigerate
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