It is impossible to think of summertime without an iconic image of a raw mango (Kecha Aam/ Kacha Aam) with perfect green instantly coming to my mind. It reminds me of my childhood days when I used to climb mango trees during summer. I along with my friends used to steal green mangoes from neighbour’s garden. We used to grate mangoes using a bamboo knife (known as bahor sesu in Assamese). Eating such rustic mango chutney on banana leaf with a pinch of salt and a pinch of bhut jolokia (ghost chilli) was indeed satisfying. There are so many memories associated with such green/ raw mangoes.
During summer, my mother used to religiously prepare mango pickles, which were reserved for the rest of the year. Those home made green mango pickles were far more delicious from the market ones. In this way, I have drawn inspiration from my mother’s kitchen and prepared this “Kecha Aamor Mitha Chutney || Green Mango Chutney || Khatti Meethi Kacche Amm ki Chutney”. This is a oil- free recipe.
Ingredients to prepare “Green Mango Chutney”
4 nos of green/ raw mangoes
1 tbsp of fennel seeds (saunf)
3 dry red chilies
10 tbsp jaggery powder (it is readily available in shops; can also be substitued with jaggery)
1/2 tsp salt
How to prepare “Green Mango Chutney”
Take 4 nos of medium size green/ raw mangoes. Peel the skins.
Grate each mango leaving the seed aside.
Dry roast the fennel seeds and ground them coarsely.
Dry roast the dried red chilies and ground them coarsely.
Heat a pan on low flame. Transfer the grated mangoes into the pan.
- Stir continuously until it starts releasing juice.
Cook for about 10 minutes on medium flame or until it absorbs all its juice.
Add jaggery powder and mix well. Cook for 5 / 6 minutes.
Add ground fennel seeds and red chilies.
Stir and mix well. Cook for another 2 / 3 minutes.
Add salt and stir well.
Switch off the flame.
Let it cool down completely at room temperature.
“Kecha Aamor Mitha Chutney || Oil Free Green Mango Chutney || Khatti Meethi Kacchey Aam ki Chutney” is ready to serve.
Serve it with toasted bread, paranthas, rice, mathri etc.
It can be preserved in a sterilized bottle upto 1 year.