Sweet Raw Mango Chutney or Aam ka Chunda is a classic conventional grated raw mango condiment, which has an uncomplicated preparation process and a toothsome taste to it. The summer is at its bloom and the dryness in the air has drenched all the creative ideas in the kitchen. On one habitual dull afternoon, a basket full of raw mangoes landed on our kitchen counter from the neighbor’s backyard. The neighbor out of affection wanted to share the joy of bountiful produce with us. This sweet gesture brightened the sweltering day for the first few minutes but then our thoughts started racing against time thinking of the recipe ideas to extract the best out of these light green tangy flavored tropical delights.
The origin of Sweet Mango Chutney Recipe happened in the era when imported jams and spreads were confined to the Western kitchens. The Sweet Raw Mango Chutney or Aam Ka Murabba is prepared by caramelizing a heap of grated raw mangoes with sugar and in the warmth of everyday spices. A large batch of this rare sapor was sealed in the glass jars, one was safely secured in the fridge, to be relished till next year. The other jar could not be saved from the tinkling spoons and gluttonous fingers scooping out the bright gold like sunshine. The layers of amber colored Chundo was the highlight of the breakfast table, it was sandwiched between the buttered toast and sneaked inside Puris, either ways it was finger licking good.
While I was relishing my share of Chundo it evoked the memories of school lunch box mother used to pack for us with loads of love and a generous share of the condiment. In between the drowsy lectures at school Chundo was the only hope that used to keep us chirpy till the recess time. The simple triangle Tawa Parathas packed in the lunch box tasted best with Sweet and Spicy Mango Chutney, sharing meal with friends was out of question when this was the menu. Life was really simple back then full of virtuous joy and even small sweet gestures like a spoonful of Sweet Mango Chutney could bring smile to faces. Back to present day, the simple recipe has once again connected me with the soul of the food that we eat everyday and the tons of radiance it can fill our heart with.
- 6 raw green mangoes
- salt to taste
- 1 tsp turmeric powder
- 1 Cup sugar or as per taste
- 2 tsp cumin powder
- 1 tsp red chilli powder
- A pinch of asafoetida
- 1 tsp garam masala (see recipe here)
- To prepare the Sweet Chutney, first wash and wipe dry the raw mangoes. Peel off the skin, grate the mangoes from bigger holes of the grater and discard the stone inside the mango.
- Add the grated mango in a mixing bowl (buy it here), add salt and turmeric powder. Mix nicely and set aside at room temperature for 2 - 3 hours or best overnight so that grated mango shed excess water.
- After few hours or next day morning heat a skillet (buy it here) over medium heat. Add the grated mango along with sugar, cumin powder, garam masala, asafoetida, red chilli and stir gently to combine.
- Let the Mango Chutney simmer on low flame until all the water has dried up, sugar is nicely melted and the grated mango has glass like sheen. This usually takes around 30 minutes or so.
- Tasting the Mango Chutney in between is the right way to check for doneness. Once cooked as per your preference, turn off the heat.
- Let the Sweet Raw Mango Chutney cool completely before storing.
- Transfer Chutney to a clean and dry jar and store in the fridge. It can be stored at room temperature as well. Make sure to use a clean and dry spoon every time to scoop out the Chutney.
- Serve Sweet Raw Mango Chutney with Spinach Poori, Masala Cheese Poori (see recipe here) or plain paratha for the breakfast or snack.