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Kachche Aam Ki Khatti Meethi Chutney

How do you make Khatti Meethi chutney? With Imli (tamarind) or Amchoor (dried mango powder)? How about making this with raw mangoes? Tastes much better and is healthy too as is made using Gur (jaggery).

Course Side Dish
Cuisine Indian
Keyword Chaat, Saunth
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 10 minutes
Author Samira


  • 250 g Kachche Aam (Raw Mangoes) Peeled and Chopped
  • 250 g Gur (Jaggery)
  • 1 teaspoon or as per Taste Salt
  • 1 teaspoon or as per Taste Rock Salt Kala Namak
  • 1 teaspoon Roasted Cumin Powder Bhuna Jeera
  • 1/2 teaspoon Dried Ginger Powder Saunth
  • 1/2 teaspoon or as per taste Red Chilli Powder


  1. Wash, peel and chop raw mangoes.
  2. Add little water and grind these into a smooth puree.
  3. In a wok, take raw mango puree.
  4. Add chopped jaggery and all the spices.
  5. Dilute it by adding water. You may keep its consistency as per your preference. So, add water accordingly. I added a little more than 1 cup.
  6. Cook it on high heat for 6 to 8 minutes till jaggery dissolves fully and the colour of chutney changes to dark brown.
  7. It thickens after cooling so do not make it very thick.
  8. When completely cool, store in an airtight container in the refrigerator.
  9. Use as required. Remains good for up to 2 to 3 months in the refrigerator.

Recipe Notes

  1. You may keep the consistency as per your liking.
  2. If it gets too thick after cooling then dilute it by adding hot water.
  3. You may pass it through a strainer if you prefer smooth chutney.