From past 3 years I am making this instant mango chutney that is both sweet and sour. And it is an amazing recipe because panchphoran spice mix is used and I absolutely love it. On exploring I got to know that this is also known as Aam ki Launji but that is way sweeter and more mashed. I am not calling my recipe as aam ki launji because it is slightly different from that. It has a slight bite, slight sweetness and it is more on a tangy side. The panchphoran masala with curry leaves and a little bit of dried red chili and black pepper just add the right amount of kick. This panch phoran mango chutney with jaggery is delightful.
Raw mango chutney really elevates your meal. They not only add tanginess but the mix of sweet and spices that are generally used just work like perfection somehow. My mother makes this sweet raw mango chutney that too in ghee with black pepper and jaggery and it is irresistible. You can eat it just like that also. It's like a candy. I am sure every home has their own raw mango rituals. Our raw mango is home grown without any chemicals or anything and they are organic. Harvesting them or plucking them when the time is right is a great feeling as well. If you have experienced it you will know. And if you love stealing raw mangoes from here and there then you will understand the pleasure that I am talking about.
This panch phoran mango chutney is episode 12 in my summer recipe series and this sweet and sour raw mango chutney is a game changer for every meal you pair it with. Other raw mango recipes that are great for summertime are
If you are looking for other summer recipes that I have shared this summer season are
All great summer fruits celebrated with these great summer recipes.
Panchphoran spice mix is a combination of meatiness of cumin seeds, freshness of fennel seeds, sharpness of mustard seeds, bitterness of mustard seeds and sweetness of nigella seeds. A perfect combination for Indian cooking majorly. It is the easiest masala combination that can never go wrong, and I have added the curry leaves to it to add to that flavor note that no other leave can provide. This panchphoran masala works its magic in every dish it is used in.
You should always be careful in the quantities of these spices used because as much as tempting they look a little extra of anything can spoil the taste altogether. Because with sweetness nigella seeds can give bad bitter taste of used in more quantity. If you add a lot of cumin seeds it will change the color of the dish. Personally, I do not mind it because I simply love jeera or cumin seeds, but Chef Ranveer Brar will not be pleased. Jokes apart, every spice has a role to play and with right amount it makes the recipe perfect.
Tangu Amba khatta is another name for this panchphoran mango chutney recipe. It is a similar Odia recipe. As fancy and beautiful it sounds, raw mango dishes can never go wrong if you love tangy, sweet combination. So do try this panchphoran mango chutney recipe and indulge.
INGREDIENTS -
10-12 raw mango, small and deseeded
2 springs of curry leaves
An inch of dried red chili
Salt, to taste
Jaggery, to taste
2 tsp cumin seeds
1 tsp nigella seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1.5 tsp fennel seeds
4-5 tbsp oil
1 tsp black pepper powder
METHOD -
1. In a pan dry roast all the 5 panchphoran masala - fennel, cumin, mustard, fenugreek and nigella seeds. Once almost done add curry leaves and dried red chili.
2. Once everything is dry and roasted. Cool a little and then blend to a fine powder and set aside.
3. In the same take the oil, add chopped raw mango. I have cut them in long slices. You can chop them as to your liking. Stir them in oil add a little salt and cover and cook a little.
4. Once halfway through, add the panchphoran masala, black pepper powder, jaggery and adjust the salt. Mix it all well, cover and let it cook.
5. Keep on stirring in between to prevent the panchphoran from burning or the chutney to stick at the bottom of the pan. I have kept a bite to my mangoes because that's how I like it. But you can cook it till maximum softness.
6. Turn off the heat once done and put it in an earthen or glass jar with a lit and you can store it in the refrigerator for months.
Note - If you want its shelf life to increase do not add any water. Like I haven't and can store it for longer duration.
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| Panchphoran mango chutney | Glutenfreewhisk |
