Keri Chutney
Experience a burst of tangy, sweet, and spicy flavors with our raw mango chutney, aam ki launji to pair with your favorite Pakistani dishes.
Ingredients
- 2 Raw mangoes medium (keri)
- ½ cup Jaggery/Gur or white sugar or brown sugar
- 1 - 2 teaspoon Red chilli powder
- ¼ -½ teaspoon Kaonji/Nigella seeds
- ½ teaspoon Salt to taste
Instructions
- Peel and cut the raw mango into ½ inch slices.
- Add it to a small saucepan, with 3/4 -1 cup water, just enough to cover the mango.
- Cook on low heat for 5 minutes, until the mango starts to soften, or just starting to break apart with the back of the spoon.
- At this stage add Kalonji (nigella seeds), jaggery (gur), red chilli powder and salt.
- Increase heat to medium heat, stirring often, mashing the raw mango, until thickened (about 10 minutes) to the consistency of honey or maple syrup.
- Taste and adjust the chutney to your preference, adding more jaggery or sugar to make it sweeter, or red chili powder for spice.