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Aam Ki Achari Chutney (Raw Mango Chutney Pickle) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Aam ki achari chutney

Aam ki achari chutney

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

numerous servings

Ingredients

  • 1/2 kg kache aam (raw mango)
  • 3/4 cup sarson ka tel (mustard oil)
  • 1/4 tsp asafoetida (heeng powder)
  • 2 tbsp rai (mustard powder)
  • 2 tbsp coarsely ground saunf (fennel seeds)
  • 1 tsp coarsely ground methi dana (fenugreek seeds)
  • 2 tsp deghi red chilli powder
  • 1 tsp roasted jeera (cumin seed powder)
  • 1 tsp turmeric powder
  • 2 1/2 tbsp salt
  • 2 1/2 tbsp safed sirka (white vinegar)
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Instructions

  1. Wash and peel the mangoes; then chop them in small pieces. Set aside.
  2. Keep a pan on medium heat. Put in 1 to 2 tbsp oil and let it heat up and smoke for a few seconds to remove its biting aroma.
  3. Add the mango to the pan and mix well. Cook until the fruit becomes soft mashing them as well. When done, transfer the mango to a bowl and allow it to cool down completely. Then blend to a fine puree without adding any water.
  4. In the same pan, heat the remaining oil until it smokes as done earlier.
  5. Reduce the heat to low and put in the heeng, mustard powder, ground fennel seeds, fenugreek seeds, deghi red chilli powder, roasted jeera, turmeric powder and 1 tbsp salt. Mix well and stir-roast the spices for 2-3 minutes.
  6. Add in the mango puree and stir until it combines well with the masala (spices). Taste the mixture and add oil and other spices if/as needed. Cook for 1 minute.
  7. Remove from the heat and add the vinegar. Mix well and then transfer to a bowl.
  8. Mango chutney pickle is ready. Let it cool down completely before transferring it to an airtight container. Store it in the fridge.

© 2022 Rajan Singh Jolly

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