Sweet Sour Mango Chutney – prepared with raw mangoes, jaggery and few indian spices. My mom used to make this every year during summer, as raw mangoes will be available in plenty. Though we have mango trees, we never get a chance to taste the ripe mangoes, thanks to monkeys coming home and making tantrums. Finally, we end up plucking all the raw ones. And what we make with these big batch of raw mangoes are Raw Mango Chutney, Aam Ka Panna and this Sweet Sour Mango Chutney. And yes!, Mango pickles which she makes very rarely.
Sweet Mango Chutney makes a great side dish for parathas. As a child, I have tasted this sweet chutney at my aunt’s place, which I love but was prepared with sugar. My mom makes it with jaggery, as…. do I need to tell you which one is better? :). In this recipe, I have used 50-50 and prepared in a traditional way. You can prepare on stove for instant result, but will require a bit of labour stirring continuously till the jaggery melts and later to get a thick consistency. So, here it goes.
How To Make Sweet Sour Mango Chutney With Step by Step Photos:
- Keep ready one glass jar, washed and sterilized. We don’t want any moisture in the jar or on mangoes.
- Wash raw mangoes and wipe with kitchen towel.
- Peel the skin and grated till you reach the seed cot. Throw or plant the seeds.
4. Ensure your glass jar is moisture free. Add grated mangoes then jaggery balls alternatively till it reaches the brim. Close with lid.
5. Cover the cap of the jar with coconut shell, to avoid damage to the plastic lid.
6. Let it sundry for 2-3 days. Jaggeries would have melted completely. You can keep it for another few days till the jaggery syrup is evaporated or alternatively you can cook on stove top.
7. Add sugar, cardamon, cinnamon, cloves and jeera to mixie jar and powder it
8. Transfer it to a pan in which you are going to cook and add sugar masala powder.
9. Cook till the mixture thickens. Keep stirring often.
10. Let it cool down. Store in the same jar and refrigerate.It will stay fresh for an year.Serve with parathas and pooris.
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