Instant Raw Mango Chutney | Goan Style Amlechi Chutney | Konkani Style Kairi Gojju | Khatta Meetha Kairi ki Chutney | Toranchi Chutney | Kacche Aam ki Chatni recipe with detail step by step instructions and a video. Goan Style Amlechi Chutney is an instant recipe made from raw mangoes. A raw mango is called as ‘aamli’ in Konkani. Hence, the name ‘amlechi chutney’. It is sweet, spicy and tangy in taste.
Summer is the season for the availability of the ‘king of fruits’. Goan recipes experiment a lot with different varieties of mangoes. In Konkani cuisine, we have loads of mango recipes right from chutneys, curries, desserts to sweet and spicy pickles. One of my favourite recipes is the instant raw mango chutney. This recipe is very simple and quick to make. Despite the simplicity, the end result is truly lip smacking!! It has a perfect balance of sweet, spicy and slightly sour flavours. A perfect addition to any vegetarian meal. This dish will just elevate the satisfaction of eating any no onion no garlic meal. It will keep you craving and longing for more.
Instant Chutney Ingredients
Amlechi chutney doesnot require any fancy ingredients. This recipe uses everyday ingredients found in every Indian household. The chutney gets a slightly spicy taste due to the addition of peppercorns, chilli powder and fenugreek seeds. Jaggery provides a balanced sweet flavour. The hero of the dish, the ‘raw mango’ compliments the sweet spicy ingredients with a hint of sourness. Roasted fresh coconut provides a lovely texture to this dish. Like many of my other vegetarian recipes, I have added shankar chaap khada hing in this chutney. It has a stronger flavour and aroma compared to the normal asafoetida powder. However, you can replace it with asafoetida powder if khada hing is not available.
Serving & Shelf Life
In my home, we serve raw mango chutney as a side dish in a vegetarian meal along with rice, dal and sukhi bhaji. You can also serve it with any non vegetarian meal or with roti as per your liking. This chutney tastes best when served fresh. However, you can also refrigerate it and it will stay good for another 2 – 3 days. If refrigerated, you can remove it out an hour before serving.
You can try out our other traditional and authentic Goan raw mango recipes like aamlechi uddamethi and aamleche goad lonche.
- 400 grams raw mango pieces
- 1½ cup fresh grated coconut
- ½ cup grated jaggery
- ½ Tsp turmeric powder
- 2 Tsp chilli powder
- ½ Tsp fenugreek seeds
- 5 peppercorns
- khada hing
- salt as per taste
- Put some water in a pressure cooker. Place a stand inside the cooker. Place a steam tray on the stand.
- Spread the raw mango pieces on the steam tray. Fix the pressure cooker lid. Cook for 2 whistles.
- Heat some ghee in a tadka pan. Add fenugreek seeds. Fry till colour becomes darker. Transfer to mixer jar.
- In the same tadka pan, add peppercorns. Fry for 30 seconds. Transfer to mixer jar.
- In the same tadka pan, add khada hing. Fry till it gives an aroma. Transfer to mixer jar.
- Heat ½ Tsp ghee in a pan. Add coconut. Fry on a medium low flame till brown.
- Add turmeric powder and mix well. Fry for a minute and switch off the flame. Let it cool down.
- Add coconut, chilli powder, jaggery, salt and ¾ cup of water to mixer jar. Grind into a fine paste.
- Add steamed raw mango pieces to the contents of mixer jar. Grind everything once again.
Tips & Tricks
- The chutney can be refrigerated and stays good for 3 – 4 days.
- You can replace khada hing with asafoetida powder.