ACHAARI/PICKLE FLAVOURED RAW MANGO CHUTNEY

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ACHAARI /PICKLE FLAVOURED RAW MANGO CHUTNEY

It sounds unusual to hear but truly this mango chutney tastes like sweet-sour mango pickle.  The sweet-sour achaari chutney is one of those I make with raw mangoes by adding particulars flavors that define our so loved pickles . In this way I love to do experimenting and playing with the ingredients. 

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The achaari or pickle flavours in this mango chutney come with the specific spices we use to make our pickles in India. Most of the pickle spices are very common almost throughout the country. These spices are onion seeds, fennel seeds, mustard seeds, fenugreek seeds etc. Our taste buds are used to enjoy these flavours in our pickles, chutneys and several other condiments. No Indian thali or meal is completed without these tounge tickling accompaniments. Let’s make the tasty mango chutney with an easy recipe that doesn’t take more than 25 minutes to cook

Prep Time  – 10 minutes
Cook Time  – 15 minutes
Type – Side dish/ Chutney/condiment
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Raw mangoes/kachhe aam(grated) – 500 grams
• Mustard oil/Sarso tel  – 2 tbsp
• Sugar -150 g /1 cup
• Cumin/ Jeera – 1 tsp
• Mustard seeds/rai – 1 tsp
• Onion seeds /kalonji – 1 tsp
• Methi dana/fenugreek seeds – 1 tsp
• Ajwain/carom seeds – 1/2 tsp
• Salt – 1 tsp/to taste
• Red chilly powder  – 1 tsp
• Turmeric powder/haldi – 1/2 tsp
• Muskmelon /kharbuja seeds – 1 tbsp

• Whole red chilly – 1-2 nos

METHOD

1 – Heat mustard oil in a kadahi at the high flame to the smoking point. Now reduce the flame so that the temperature of oil gets down

2 – Add cumin seeds and mustard seeds at first, followed by onion seeds, fenugreek seeds, and carrom seeds. Allow the seeds to crackle (be sure that spices do not burn). Add whole red chilly at this stage

3 – Next, add grated mangoes and salt and roast them for a few minutes (salt will help to soften the mangoes)

4 – When mangoes are cooked for a while, add sugar, turmeric powder and red chilly powder

5 – Very soon, sugar will disolve and bring a syrup like consistency. The spices will get infused into this syrupy mangoes

6 – Allow to boil the mango mix and the sugar syrup will reduce within 7-8 minutes at medium flame

7 – Finally, add Muskmelon seeds for the crunch and mix.

8 – Switch off the flame and allow the mango  chutney to cool down completely

9 – Store the achaari flavoured raw mango chutney  in a glass bottle or a jar. Keep the mango chutney in the refrigerator for long shelf life

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