Name: Khatti Meethi Spicy Mango Chutney recipe by Tikuli Dogra at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Raw mangoes - 1/2 kg; Jaggery or sugar - According to the taste and required sweetness; Red Onions - 3 large; Whole Black Peppercorns - 8-10; Freshly crushed black peppercorns - 4-6; Red chili powder - 1 teaspoon; Asafoetida – a Pinch; Cummin seeds - 1 teaspoon; Oil - 3 tablespoon; Salt - to taste

ABOUT Khatti Meethi Spicy Mango Chutney RECIPE

This chutney, which is more like a sabzi, was made every summer at my in-law's house and loved by all. It has a unique flavor of onions, raw mango and jaggery. A delightful condiment with parathas, rotis and pooris.

Ingredients Serving: 6

Raw mangoes - 1/2 kg
Jaggery or sugar - According to the taste and required sweetness
Red Onions - 3 large
Whole Black Peppercorns - 8-10
Freshly crushed black peppercorns - 4-6
Red chili powder - 1 teaspoon
Asafoetida – a Pinch
Cummin seeds - 1 teaspoon
Oil - 3 tablespoon
Salt - to taste

Instructions

Wash, peel and cut raw mangoes into thin wedges.
Peel and slice onions in half then cut into thin slices.
Grate the jaggery or use granules (shakkar).
Put a heavy bottom pan on medium flame and add the oil.
Once the oil is hot, add asafoetida and cumin seeds. Let the seeds crackle.
Add black peppercorns and onion slices. Keep the flame medium - low.
Fry them till the onions turn golden brown then, add the raw mango slices. Stir the mix properly.
Now, stir in salt and red chili powder.
Cook the mixture till the mangoes soften a little but they should not become mushy.
At this point, add grated jaggery or shakkar and sprinkle the crushed pepper corns. Mix well. Keep the flame low or the mixture will stick to the bottom and burn.
Let it cook for 5-10 minutes or till the mixture blends perfectly. One should be able to see pieces of mango in it so don't turn it into a paste.
Taste at this stage and adjust the spices, salt and sweetness according to taste. It must have a tangy sweet taste in that order.
Turn off the stove and remove the pan on the kitchen counter. Let me cool completely.
Now spoon it in an airtight jar and close the lid. You can keep it in the fridge for more than a month and in open for a week at least.

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