Sweet and Spicy raw mango chutney | Aam Ki Chutney | Aam Ka Chunda / Chundo/Lacha
Mangoes are called the king of fruits and I fully agree with it not that I don’t love other fruits, I am actually a fruitoholic and can have any to every fruit on this earth without even a single crib 
! Sadly I my kids are just so unlike me and throw so much tantrums to eat fruits. But they love Mangoes. As soon as the mangoes start flooding the hyper markets, I am all geared up to make various recipes from Mangoes. My kids love Mango Ice Cream, Mango Panna, Mango Lassi, Mango Cake, Aam Rus , Mango Phirni and the list just goes on.
Along with so many Mango dishes pouring in at home, the most important ones are the Mango Pickles and the Mango Chutney, which are a must in every season. This Mango Chutney is prepared by my sister-in-law and I loved the texture and color of the chutney. Here I am sharing the common recipe we follow in our home.
Mango chutney/ Lacha is quite popular in North India and even in Gujarat, theplas and mango chunda form the staple diet and loved in all Gujarati Families till now. This is prepared with the “LADWA” (a round variety of raw mangoes) but we have used the green raw mango which was available in the market.
Always store the Chutney in a clean, dry glass container and use dry spoon to take out the chutney for a longer shelf life. My Mom is very particular on this when it comes to both the pickles and chutney’s. And I follow the same now at my place.
Ingredients
- • Green Raw Mangoes - 1 kg (peeled and grated mango)
- • Sugar - 1 kg
- • Salt – 2 tablespoons
- • Red chilli powder (use Degi Mirch) - 2 tablespoons
- • Garam masala - 1 tablespoon
- • Methi Seeds – 1 1/2 teaspoons
- • Vinegar - 1 tablespoon
- • Hing (Asafetida) – 1 teaspoon
- • Roasted cumin powder - 1 tablespoons
Instructions
- Peel the mangoes and grate them. The grated mangoes should be 1 kg because the sugar needs to be added according to the grated Mangoes. So for 1 kg grated Mangoes the sugar to be used is 1kg. That’s the measurement we follow.
- Add salt and sugar to the grated 1 kg mangoes and keep aside covered for 2 hours. This step is done as the grated mangoes will leave water by adding salt and sugar. The chutney will not be too dry at the end.
- Now take a heavy bottom kadai/wok and pour the grated Mangoes mixture and cook on low flame by adding hing and methi seeds to it. Cook till the mixture thickens and all the sugar dissolves. Keep stirring the mixture while on low flame, this we do because the mixture may stick to the bottom of the pan as it cooks.
- It may take around 30 -35 minutes for the mixture to thicken, in between add in rest of the dry spices except the garam masala and stir gently.
- Do not overcook the mixture because on cooling it will thicken on its own and will crystallize the following day.
- Add the garam masala to the mango chutney and mix well. Now switch off the flame.
- Add in vinegar at the end when you switch off the flame and mix again.
- What I do is I stop the cooking process one or two steps before the desired consistency so that on cooling it will reach the consistency I need for the chutney.
- Now remove from the flame and leave uncovered till the chutney is cooled completely.
- Store the chutney in an airtight clean, dry glass container.
- Keep it refrigerated for a longer shelf life.
- This chutney can be preserved for months.
Notes
The entire process of preparing the Mango Chutney is slow and it requires continuous stirring else the mixture will stick to the bottom and burn. Also cook it on low flame with lots of patience.The Grated Mangoes should be 1 kg so you can measure it before cooking. The recipe I have shared is for 1 kg quantity of grated mangoes. You can adjust the dry spices according to your taste. I have used Degi Lal Mirch because it gives extra redness to the chutney. The chutney can be stored for more than 3 months also but I prefer to consume the same within 3 months. You can also add Cashew nuts, Rasins, Pistachios and sliced almonds at the end of the cooking, just before you switch off the flame for some extra richness and your dry fruit Chunda.I don't use turmeric powder in my recipe. Choosing the right Mangoes is very important for making this chutney, the mangoes should be very firm. When you slice them they should be white and sour and not yellow, the ones we eat. This chutney/chunda goes well with Paratha, Chapattis, bread, theplas, Khakras and even Rice.
Enjoy this delicious, mouth watering sweet and spicy Mango Chutney/chunda/lacha/chundo as you may love to call with your loved ones !!!
{ 10 comments… read them below or add one }
Awesome. I was looking for this recipe for quite some time as my “mami” always used to make it at home, but somehow never took d recipe from her. Great that you shared it, now I shall be able to make it myself. Thanks and d snap luks yummy.
thank you so much Kalpana, sure do try this out, you will love it. Goes well with anything
! Please do share the feedback too… Happy Cooking!
the aam chutney is looking good and has got a nice red color. is it due to the deghi mirch. which brand you use?
thank you Dassana, I use MDH Deghi Mirch and this extra redness is due to no turmeric and use of Deghi Mirch in the chutney
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Very tempting, color and texture perfect.
thank you Sandhya
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i’ve heard this tastes great with thepla but never tried it.
yes it does, it tastes awesome. I also learnt about this combo during our stay in Gujarat.
Very inviting….love to taste it..
Thank you maria