Sweet and sour mango chutney | Nauratan Chutney | Kairi ki meethi chutney
Nauratan chutney or sweet and sour mango chutney is a a popular chutney from India and Pakistan made from cooking unripe raw green mangoes or kairi with sugar and other spices. It has a sweet and tangy flavor and is a delicious tangy side to savory dishes such as daal chawal (lentils and rice) or kebabs. The reason it’s called nauratan chutney in my family is because there are nau or nine ingredients that go into making this chutney.
Servings: 4 jars
Calories: 70kcal
Ingredients
- 1 cup white granulated sugar – see note 1
- 4 – 6 cloves garlic sliced
- 1- inch piece ginger / 15 grams / 1 tablespoon ginger peeled and thinly sliced
- ½ teaspoon salt adjust to taste
- 5 dry dates known as chuara / chuwaray
- 20 grams / 2 tablespoons raisins
- 1 kg unripe raw green mangoes known as kairi, keri or kacha aam – see note 2
- 4 – 6 whole red chilies
- ¼ teaspoon nigella seeds kalonji
- ⅓ cup vinegar
Instructions
- Wash and peel the green mangoes. Slice or grate the flesh of the green mangoes, discarding the seed. Try to remove as much of the flesh as possible. Set aside.
- In a large heavy bottomed pot add sugar, salt, sliced ginger, garlic, raisins, and dry dates. Add 1 ½ cups of water and bring this mixture to a boil.
- Once the mixture comes to a boil, turn the heat to low and let it cook for about 10 minutes. The sugar will dissolve as the mixture cooks.
- Add the grated or sliced raw green mango (kairi) and cook for around 30 – 35 minutes. Keep heat on low, and stir the mixture every few minutes. As the mixture cooks, it will thicken and the consistency will turn jam like. The cooking time will differ depending on the ripeness of the green mango used. If the green mangoes are more unripe, the cooking time will increase and if the green mangoes are on the riper side, the cooking time will reduce.
- Add whole red chilies, followed by nigella seeds and vinegar.
- Cook for another 5 minutes, and then turn off the stove. Taste and add additional salt, if required.
- As the mixture cools, it will thicken a little more.
- Once the mixture has completely cooled, it can be kept in jars or an air-tight container in the fridge. If proper care is taken, the chutney can be kept in the fridge for about 3 months. It’s best to store the chutney in small jars, using one jar at a time. Make sure to use a clean dry spoon when taking out the chutney.
- This recipe will make about 1 - 1 ½ kg mango chutney resulting in around 4 jars of 250 - 300 ml each. Serving size is around 2 tablespoons each.
Notes
- Make sure to pick unripe mangoes for this recipe – they are also called green mangoes or kairi / keri. Many Indian, Pakistani and Asian grocers sell these unripe green mangoes during the summers. Pick green mangoes that are firm to the touch and have a flesh that is white to pale lemon yellow color in color. If the green mangoes are too tart (flesh will be white in color), increase the amount of sugar and cooking time in the recipe. If the green mangoes are more ripe (flesh is lemon yellow in color), reduce the amount of sugar and cooking time in the recipe.
- Instead of white granulated sugar, brown sugar, raw sugar, jaggery or gurr can also be used. That will change the color of the chutney, and also add a hint of caramel flavor.
Nutrition
Calories: 70kcal
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