Secret Summer Hack: Turn Raw Mangoes into a Spicy Spread! Kacche Aam Mirchi ki Chutney

Ingredients

• 2 large Raw Mango (peeled and cut into small pieces)
• 5 large Red Chili Peppers (seeds removed, cut into small pieces)
• 1 cup Water (for pressure cooking)
• 2 tablespoons Water (for blending chilies)
• 2 tablespoons Vegetable Oil (for tempering)
• 1 teaspoon Kalonji (Nigella Seeds)
• 1 teaspoon Whole Methi Seeds
• 1 teaspoon Cumin Seeds
• 2 tablespoons Jaggery (Gur) (grated or finely chopped)
• 1/2 teaspoon Kala Namak (Black Salt)
• 1 teaspoon Salt
• 1 teaspoon Kashmiri Red Chili Powder (adds color, mild heat)
• 1 teaspoon Coriander Powder
• 1 tablespoon Roasted White Sesame Seeds (adds crunch and aroma)

Instructions

1. Peel and Chop Mango

   Remove the skin of the raw mangoes and cut the flesh into small bite‑size pieces.

   Time: PT10M

2. Prepare Red Chilies

   Remove the seeds from the red chilies, then cut them into small pieces.

   Time: PT5M

3. Pressure Cook Mango and Chilies

   Place the chopped mango and chilies in the pressure cooker, add 1 cup water, close the lid and cook on medium flame until 3–4 whistles are heard.

   Time: PT15M

4. Mash Cooked Mango

   Release the pressure safely, open the cooker and mash the softened mango pieces with a fork or potato masher.

   Time: PT2M

5. Blend Chili Paste

   Transfer the chopped chilies to a blender jar, add 2 tbsp water and blend until smooth.

   Time: PT3M

6. Temper Spices

   Heat oil in a non‑stick pan over medium heat, add kalonji, whole methi seeds and cumin seeds. Stir until the spices sizzle and become aromatic.

   Time: PT3M

   Temperature: medium flame

7. Combine Base Ingredients

   Add the chili paste and mashed mango pulp to the pan. Stir well, then add jaggery, kala namak and regular salt.

   Time: PT5M

   Temperature: medium flame

8. Cook to Desired Consistency

   Continue cooking on medium flame, stirring frequently, until the chutney thickens slightly and the oil begins to separate.

   Time: PT7M

   Temperature: medium flame

9. Finish with Powders

   Turn off the heat, then stir in Kashmiri red chili powder and coriander powder.

   Time: PT1M

10. Add Sesame Seeds and Cool

    Allow the chutney to cool slightly, then mix in roasted white sesame seeds.

    Time: PT2M

11. Store

    Transfer the chutney to a sterilized airtight glass jar. Let it reach room temperature, then refrigerate. It keeps for up to 1 month.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

30 g

Fat

2 g

Fiber

2 g