Summer is synonymous to mango. While the heat might be a bother to all, devouring a mango, or sipping on a chilled aam ras is undoubtedly one of the highlights of this season. This is also the time when most of your favourite restaurants come up with a special mango or summer menu and desserts start featuring the King of the Fruits for the entire season. For the ones who use mango — be it raw or ripe — for other dishes such as aachar, aam panna and more, we have a very easy mango chutney recipe for you!
Think of this chutney as a Gujarati household’s chhundo with a twist. For the uninitiated, a chhundo is a sweet, spicy, and sour pickle made from unripe green mangoes. Chhundo is usually eaten alongside roti and sabji and just like other pickles, it can be stored for months.
Here’s an easy recipe for a mango chutney for the ones who want to preserve mangoes for months and enjoy it till the end of the year.
Prep time: 3-4 hours
Caters to: gobblers
Challenge Level: Beginner
From the pantry:
- 1 kilogram raw mango
- 750 gram sugar
- 1 teaspoon black salt
- ½ teaspoon red chilli powder
- A pinch of pepper
- ½ teaspoon powdered anise seed (saunf)
Mix Away:
- Peel the mangoes. Remove the seed and dice the fruit.
- Place the diced mango in a pressure cooker along with the sugar and leave the mixture for 2-3 hours till it leaves behind all the water.
- Seal the pressure cooker and bring it to high pressure. Take it off the stove after two whistles and let it cool without removing the pressure cooker seal.
- Mash the batter with a hand blender or ladle.
- Add black salt, red chilli powder, pepper, and powdered saunf (optional).
- Mix everything together and voila!
