Sweet & Spicy Mango Chutney
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Sweet mango pickle recipe with step by step photos – raw mango pickle flavored with Nigella seeds (Kalonji /onion seeds,) fennel (sanuf) and some more spices.
Hurray! MANGO SEASON IS BACK! Summer in India for foodies is synonymous with the mango season. My summer season will be incomplete without making this Sweet mango pickle.
My today's recipe is a must try for mango lovers. This pickle is also known as Aam Ki Launji. This Sweet and Sour Raw Mango Chutney is very easy to cook, and gets cooked within 10-15 minutes. It is a perfect accompaniment for this summer season with Indian meals. You can serve it with roti or paratha or as a great spread on your toast or serve it with sandwiches ..
Sweet and Sour Raw Mango Pickle is a lip smacking, delicious, sweet, tangy, spicy pickle which is made with raw mangoes, sugar and spiced with Nigella seeds, fennel seeds, cloves, peppercorns, black cardamoms and red chilly powder.
Let's learn as how to make Sweet Mango Pickle Recipe in an easy to understand stepwise pictorial:
- Category: Vegetarian
- Course: Accompaniment (Pickle Jams, Chutneys)
- Cuisine: Indian
- Difficulty: Easy
- Prep Time: 5-10 min
- Cook Time: 15-20 min
- 1 Kg Raw Mangoes (Totapuri)
- 400 - 450g Sugar Or take equal quantity of Mangoes and sugar, if want to preserve it for longer time.
- 3tsp Kalonji (Oitnion seeds)
- 2tsp fennel (Sanuf)
- 1tsp peppercorns
- 1tsp cloves
- 2 Black cardamom
- 4 Bay leaves
- 5tsp red chilly powder
- 2tsp salt
- ⅓tsp vinegar
◾STEP1 Wash, peel and slicing of raw mangoes
◾Step 2: Dry Roast - Sliced Raw mangoes
♨Take a non stick pan, add sliced raw mangoes and 2tsp salt and saute them on slow flame for about 3-5 minutes.
◾Step 3: Make a sugar syrup
♨Heat sugar with water in a deep non-stick pan and cook till the syrup thickens. When you see small bubbles resembling snow flakes in sugar syrup, switch off the gas stove.
◾Step 4: Mix and cook on slow fire
♨Pour hot sugar syrup on roasted raw mangoes. Add all of the above ingredients and mix together. Cook further on slow flame for 7-10 minutes until sugar syrup is concentrated and the chutney is thickened. Remove, cool and add 1tsp vinegar.
◾STEP 5 STORE AND SERVE
♨Let it gets cool down completely. Store in a sterilized glass jar or in an airtight container, can be refrigerated, up to 10-12 weeks. Serve it as an accompaniment with Paratha or chapattis or as spread on your toast.
Update : updated with new images on May 26, 2015