Mangoes are a delicious and versatile fruit, and making chutney from them is a great way to enjoy their flavor. Whether you're using green or raw mangoes, there are some tips and tricks to making the perfect chutney. First of all, it's important to use a dry spoon when handling the mangoes, as moisture can reduce their lifespan. Additionally, the chutney should have a combination of spicy, salty and sour flavors, so adjust the level of spices and salt depending on the acidity of the mangoes.
When it comes to choosing mangoes for your chutney, I recommend using green or raw mangoes. If ripe mangoes are used, the chutney can become too sweet and ruin the flavor. Champagne mangoes (also known as Ataulfo) are my favorite for this recipe, but any type you can find at your local supermarket will work. Aam ki Launji or Kairi Ki Launji is a classic condiment made by cooking raw mangoes with brown sugar and aromatic spices in both whole and powder form.
This chutney goes perfectly with Indian flatbreads such as paratha, roti or puri, as well as with dal-chawal, khichdi and papad. It also tastes amazing when served with snacks like Khatta Dhokla and Vatana na Ghugra. When making this raw mango chutney, it's important to plan ahead and leave some time for the mangoes to ripen before preparing the recipe. Additionally, if your mangoes are very acidic, you'll need more sweetener; if they're less acidic, you'll need less sweetener.
Finally, when cooking the chutney, make sure to season it with whole spices before adding powdered spices and brown sugar.
