Non-Spicy Raw Mango Sweet Chutney | Kairi ki Meethi Chutney

Non-Spicy Raw Mango Sweet Chutney | Kairi ki Meethi Chutney

Author: Rumki Paul
Course: Side dish
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: 4-5 Persons

Non-Spicy Raw Mango Sweet Chutney is a pure Indian delicacy. It is a very delicious, non-spicy, sweet and tangy Chutney where Kachha aam or Kairi (Green raw Mangoes) are cooked in Sugar with a pinch of Mustard seeds and dry whole Red Chilli. It is normally served between Main Course and Dessert.

In this preparation, first I have peeled and cut the raw Mangoes in thick slices. Kairi ki Chutney can be prepared in many ways in Indian cuisine. For Chutney preparations, Bengalis would prefer to use Panch Phoran, which is a mixture of five whole spices which constitutes of equal proportions of Fenugreek seeds (Methi), Cumin seeds (Jeera), Nigella seeds (Kalonji), Fennel seeds (Saunf) and Radhuni (Trachyspermum Roxburghianum). Normally, in regions outside of West Bengal, Radhuni is replaced by Black Mustard seeds (Sorshe).

But this Chutney is completely different from those preparations. In this chutney, I have not used any ground spice other than Turmeric powder. Raw mangoes have its unique flavour and this Chutney celebrates that divine smell of Kachha Aam (Raw mango). In fact, in this preparation, you should also not use Jaggery instead of Sugar, just to avoid the distraction of flavour.

I have learnt this recipe from my Mom. She used to prepare this non-spicy chutney during summers when Raw Mangoes are easily available in Market. I just love the preparation and this Chutney is such a refreshment in summer. You must try it once to believe me.

Non-Spicy Raw Mango Sweet Chutney is a very easy and simple recipe. To prepare this Chutney, you need very limited and common ingredients. The best part of the recipe is that the difficulty level of cooking is very low and this mouth-watering Chutney gets prepared within twenty minutes.

Indian cuisine is very popular for different varieties of Chutneys. Every region has its own different style, texture, flavour and taste of Chutneys. There are more than hundreds of Chutney recipes in Indian cuisine. Indian Chutneys vary over all different tastes like sweet, salty, sour and chilli hot etc.

I always prepare this Non-Spicy Raw Mango Sweet Chutney with thin consistency. Normally, this non-spicy chutney is always prepared in thin consistency. I have only used yellow Mustard seeds and whole Dry Red Chilli for tempering. It gives a nice flavour to the Chutney. Then I have cooked the raw Mangoes with Turmeric powder and Salt. When the Mangoes are done, I have added Sugar.

Sweet-tangy chutneys are very famous in Bengali cuisine. It is normally served between Main Course and Dessert. In any Bong celebration, people consider it incomplete without Chutneys. In fact, any reputed Bengali restaurants would always add one sweet-tangy Chutney in their Thali meals. Sweet-tangy chutneys are mostly prepared with raw Mangoes, Pineapples, Tomatoes, Papayas, Jujube fruit, Dates and many more.

Ingredients:

• 2 Green Mangoes (Kachha Aam), peeled and cut into chunks
• 1 teaspoon Yellow mustard seeds
• 1 Dry whole red chilli
• ½ teaspoon Turmeric powder
• ½ teaspoon Salt
• 1 cup Sugar
• 2 cups of Water (App. 300 ml)

1. Put Oil into the pan and wait until the Oil is hot.
2. Add yellow Mustard seeds, whole red dry Chilli and let them crackle.
   

3. Add the green Mango slices (Kachha Aam) and stir it properly.
   

4. Add Salt, Turmeric powder and give a nice mix.
   

5. Cover the pan and cook them in low flame for 5 minutes. Stir occasionally.
6. Cook them until the Mangoes become tender.
7. Add Sugar and give a nice mix.
   

8. Add water a put the flame on high until the water starts boiling.
   

9. Cover the pan and cook them in lowest flame for another 5 minutes.
10. Give a nice mix and switch off the flame.