A tangy and spicy flavour Kaccha Aam chutney recipe made with raw mango, which is typically eaten as a side dish in every Indian household. This spicy dip is popularly prepared during the summer season. It also has a very good shelf life, so you can enjoy the flavour throughout the season. Here’s the authentic raw mango (kaccha aan) chutney recipe, you must try at home.
How to prepare raw mango chutney?
Below are the ways you can prepare a raw mango chutney:
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Wash, peel, and cut the raw mangoes into small pieces, discarding the stone.
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In a blender, add the chopped raw mangoes, coriander leaves, mint leaves, green chillies, garlic, roasted cumin powder, and salt.
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Blend into a smooth paste. Add a few tablespoons of water only if necessary to get the blender moving.
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Taste and add sugar/jaggery if the mango is too sour. Serve immediately.
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Enjoy kaccha aam chutney with your meal.
What are the Ingredients used in Raw Mango (Kaccha Aam) Chutney
Here are the key ingredients to use in the kaccha aam chutney:
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2 large raw mangoes (peeled and diced)
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1 cup fresh coriander leaves
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1/2 cup fresh mint leaves (optional, for extra freshness)
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3 to 4 green chillies (adjust to heat preference)
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3 to 4 cloves of garlic
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1 tsp roasted cumin powder
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Salt to taste (use black salt for better flavour)
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1 tsp sugar or jaggery (optional, to balance sourness)
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1-2 tbsp water (if needed for blending)
Can you make mango chutney with unripe mango?
Yes, you can make mango chutney with unripe mango. If ripe mangoes are used, the chutney may turn sweet and spoil the taste.
Tips for a good Raw Mango (Kaccha Aam) Chutney
Here are the tips for you to make your kaccha aam chutney recipe a success:
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Store in an airtight container in the refrigerator for up to a week.
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Add more green chillies or a teaspoon of red chilli powder for a spicier, more pungent chutney.
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You can keep the texture slightly coarse rather than a fine puree for better mouthfeel.
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For a smoky flavour, roast the raw mangoes and green chillies on a direct flame until charred before blending.
How long does raw mango chutney last?
The chutney will keep for up to two years unopened in a dark and cool place. Once opened, keep chilled and use within two months.
How to make the best mango chutney?
For the best mango chutney, use ripe mangoes with apple cider vinegar, brown sugar, ginger, garlic, and spices (cumin, chilli flakes), and simmer for 20 minutes until jam-like. For the best results, use firm mangoes and let the finished chutney rest for a few days to develop flavour.
