It is a sweet, slightly spicy, and tangy condiment prepared from raw or unripe mango and regular spices. It is a taste enhancer that can be used for different types of meals including breakfast, lunch, and dinner with rice and chapati. I share 2 types of raw mango chutneys which are meethi keri ni chutney and keri lasan ni chutney. Both chutneys are easy to make and you can store them in the refrigerator for months. Do try this!
For meethi keri ni chutney
the green and slightly sour mangoes like totapuri are highly recommended and preferred ones for chutney.
secondly, depending upon the quantity of mango pulp and sour taste level, you may either increase or decrease the quantity of mishri (sugar) chilli and salt. I take an equal amount of mango pulp and mishri (sugar).
lastly, you can store the chutney in airtight container and in the refrigerator for longer shelf life.
For keri lasan ni chutney
The texture of this chutney is slightly coarse, so I make it into mortal pestal but you can make it in a mixture jar by pulse grinding.
the chutney tastes great based on the combination of spicy, salty, and sour tastes it has to offer. hence increasing or decreasing the amount of garlic and spice level based on the sourness of the mango.
Store chutney in an air-tight jar also uses a dry spoon while handling and avoid any moisture for better shelf life.
Recipe video
mango chutney recipe 2 ways| meethi keri ni chutney | keri lasan ni chutney | aam ki chutney
Ingredients
For meethi keri ni chutney
- 500 grm raw mango
- 1 cup water
- 2 cup mishri - sugar
- ½ tsp turmeric powder
- 1 tbsp kashmiri red chilli powder
- Pinch of salt
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp ajwain
- 4-5 methi dana
- 2 green cardamom seeds
For keri lasan ni chutney
- 300 grm raw mango
- Salt to taste
- 18-20 garlic cloves
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 tbsp kashmiri red chilli powder
- ¼ cup jaggery
- ¼ cup oil
- Pinch of hing
Instructions
Making meethi keri ni chutney
- Peel and cut the mango into small size pieces.
- Then in a pressure cooker, add mango pieces and 1 cup of water. Cover the lid and pressure cook it on a medium flame for 2 whistles.
- Meanwhile in a pan, add cumin seeds, fennel seeds, ajwain, methi dana, and cardamom seeds. Sauté for 2 min and then crush it into powder with a rolling pin.
- Then the pressure cooker releases its pressure naturally, then takes out mango pulp from it and sieves it.
- Now mango pulp is 2 cups then takes equal grind equal amount or 2 cups mishri (sugar) into a mixer jar and grinds it into fine powder.
- Then in a pan, add mango pulp and sugar. Mix well.
- Now place pan on gas and cook it on low flame.
- Then add turmeric powder, red chili powder, and salt. Mix well and cook the mixture till it slightly thickens. Do not overcook it.
- Remove pan from gas and add prepared crushed masala in it. mix well.
- When the chutney mixture cools down then store it in an airtight container and the refrigerator for longer shelf life.
Making keri lasan ni chutney
- Peel and cut the mango into small size pieces.
- In a mortal pestal, add mango pieces and salt. crush it.
- Then add garlic cloves, turmeric powder, cumin seeds, kashmiri red chili powder, and jaggery. Crush it.
- In a pan, add oil and hing. Then add the crushed paste and sauté till oil separates from its sides.
- Switch off the gas and cool down the chutney completely.
- then store it in an airtight container and the refrigerator for longer shelf life.
Notes
- do not add more water while pressure cook mango pieces.
- sieve mango pulp for its smooth texture.
- quantity of mango pulp and sugar should be equal.
- cook chutney mixture on low flame. Do not cook the mixture on high flame.
- do not overcook the mixture otherwise when the mixture cools down sugar crystals will form.
- store chutney in air tight glass jar.
- coarsely crush mango pieces. Do not crush into a fine paste.
- addition of jaggery balances the flavor of chutney.