Aam Ki Chutney is sweet mango chutney, prepared from firm half ripe mangoes, cooked in sugar and vinegar. It is tangy, sweet, and savory, chutney, and a delicious accompaniment to vegetarian meals.
You can enjoy this sweet mango chutney during the summer months when fresh mangos are easily available in market, mango chutney standard fare at breakfast, lunch and supper. It also makes a great dip.
Makes 1 Cup
- 1 large Firm, Half Ripe Mango -peeled, pitted and cubed
- 1/3 cup Sugar (Chini)
- ½ teaspoon Salt (Namak)
- 1 teaspoon Ginger Powder (Pisa Adrak)
- 3 tablespoons Vinegar (Sirka)
Prep Time: 15 minutes Cooking Time: 45 minutes Inactive Time: 1 hour
How to make sweet mango chutney
Combine sugar, salt, ginger, vinegar, and mango, in a small saucepan, then mix well. Turn on the heat to medium, and allow mango mix to come to a boil, for about 5 minutes. Reduce the heat to low, then cover and cook, for 40 minutes, until the mango is tender–the moisture reduces by one third, and the chutney thickens. With a fork, mash the mango cubes into smaller chunks.
Turn off the heat and set aside to cool completely, then transfer into a sterilized airtight jar and refrigerate for 1 hour before serving.
Use a clean spoon each time, and close it tightly after every use, then refrigerate. Use as chutney with meals or as chunky jam on bread.
- Make a Green Mango Chutney–Aam Ki Launji: Substitute yellow mango with green unripe mango, and add 2 tablespoons more sugar. Follow the remaining steps as in recipe for mango chutney.
- Puree mango chutney to a smooth sauce. Combine 2 tablespoons olive oil with 1 tablespoon sauce, and use as vinaigrette. Adjust proportions of oil and chutney according to your liking.
- Use the smooth sauce in marinades for steak, and barbequed chicken wings to add extra flavor.
I am sure, you will be fall in love with this sweet mango chutney recipe.