Green Mango Chutney (Aam ki Khatti Meethi Chutney)

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Leena Kohli (@leenakohli)

Green Mango Chutney, also known as Aam ki Khatti Meethi Chutney or Raw Mango Chutney, is a popular Indian and Pakistani condiment made with unripe mangoes. Bursting with tangy, sweet, and mildly spicy flavours, this chutney is a delightful way to enhance your meals. Unlike ripe mangoes, which are sweet...

Prep Time
15min
Cook Time
25min
Total Time
40min
Green Mango Chutney (Aam ki Khatti Meethi Chutney) recipe

Ingredients

15 Servings
(1 serving = 60 gm approx)
  • 1kg
    unripe raw green mangoes
  • 2cups
    sugar
  • 2tbsp
    oil
  • 1tbsp
    cumin seeds
  • 1piece
    black cardamom
  • 4clove
    cloves
  • 1tsp
    black peppercorns
  • 1tsp
    salt
  • 1tbsp
    Kashmiri red chilli powder
  • 1/2tbsp
    roasted cumin (coarsely ground)

How to make Green Mango Chutney (Aam ki Khatti Meethi Chutney)

Prepare the Mangoes

  1. Wash and peel the green mangoes.

  2. Roughly slice, cube, or grate the mango flesh, discarding the seed. Set aside.

Cook the Mangoes

  1. Heat oil in a heavy-bottomed wok or pot over medium heat.

  2. Add cumin, black cardamom, cloves, and peppercorns. Let them splutter and release their aroma.

  3. Add the mangoes and stir for 4-5 minutes until they slightly change colour.

  4. Add the sugar, salt, Kashmiri red chilli powder, and roasted cumin. Mix well and cook until sugar dissolves.

    Step 2.1: Add the sugar, salt, Kashmiri red chilli powder, and roasted cumin
  5. Simmer for 12-15 minutes, stirring occasionally, until the mangoes soften further and the sugar syrup thickens.

    Step 2.1: Simmer for 12-15 minutes, stirring occasionally, until the mangoes soften further and the sugar syrup thickens
    Step 2.2: Simmer for 12-15 minutes, stirring occasionally, until the mangoes soften further and the sugar syrup thickens
  6. Taste the chutney and adjust sweetness by adding more sugar if needed. Adjust the seasoning as well.

  7. Once the chutney has reached the desired consistency, remove it from heat and let it cool completely.

  8. Transfer the mango chutney to an airtight container and refrigerate.

Tips & Tricks

  1. Cooking time varies with the ripeness of green mangoes—unripe mangoes take longer, while riper ones cook faster.

  2. If the mangoes are very tart, you may need to increase the sugar quantity.

  3. Adjust sugar and spice levels to suit your taste.

  4. Brown sugar, cane sugar, or jaggery can be used as alternatives to white sugar.

  5. Always use a clean, dry spoon when scooping out the chutney to maintain freshness.

  6. For longer shelf life, add 1 tablespoon of vinegar at the end and cook for another minute.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨