Kache Aam ki Chutney

In city like Ahmedabad (situated in Gujarat, India) where temperature normally goes up to 45 C; it is very hard to beat the heat.

So what can one do to survive? Of course, city like Ahmedabad is not going to stop even in blazing sun.  Drinks like juices, lassi, chass or nimbu pani are known to keep us hydrated and are a solution to heat rays. However, in my household the prevention step in taken a step further by cooking & eating, ‘Kache aam ki chutney.’

Since childhood, we used to eat raw mangoes and onion as salads as they both are known to prevent us from getting stroke. So eventually, I learnt this recipe from my mom and tried to use it as dip too for my nachos and sandwiches.  For (four people) this recipe you will need:

Ingredients:

  • Kache aam (green raw mangoes): 4 sliced
  • Saunf or Jeera (Fennel or Cumin seeds) : 1 teaspoon
  • Water: ¼ cup
  • Sugar: 1 tablespoon
  • Oil: ½ teaspoon


Preparation:

  • In a pan, heat ½ teaspoon oil.
  • Add fennel or cumin seeds and let them crackle or cook till they are light brown.
  • Mix sliced raw mangoes, sugar and water.
  • On slow flame cook until the raw mangoes gets softer.
  • Once it comes to room temperature, garnish with fennel or cumin seeds and serve.


Tips:
  • It can be stored for 8-10 days.
  • Can also be used like sauce and be accompanied with sandwiches or can be used as dip too.
  •  The sugar is added to balance the tart/sourness (khatta flavor) of mangoes and NOT to make it sweet-sour chutney.


 -Nikita Dudani


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