|420 gms Raw mangoes|
|400 gms Sugar|
|1 tbsp Salt|
|1 tbsp Chilli powder|
|2 tsp Garam masala|
|2tsp Cumin powder|
Instant pot spicy and sweet mango chutney is a delectable chutney made from raw mangoes with a perfect mixture of sweetness and spice which pairs well with breads and flat breads.
Instant pot spicy and sweet mango chutney is one of my favourites. This is a yearly affair. I make them when I get the sour raw mangoes. That is typically in April in Chennai. We get good varieties of raw mangoes. Typically these are used to prepare the Mango avakkai pickle, Mango thokku.
This year everything is upside down. I could not source any raw mangoes to make avakkai. But then these Bengalura raw mangoes are available in plenty to make this chutney. Bengalura mangoes are popularly called as killi mooku manga in Tamilnadu which is parrot beak-shaped. These raw mangoes are not very sour. They are slightly on the sweeter side in taste. This is the perfect choice for making sweet and spicy chutney.
The raw mango thokku which we prepare from the sour mangoes is a very spicy pickle. Another way of preparing the pickle is by adding a sweetener to this. This addition of the sweetener making it sweet and spicy. I love to have this type of chutney with my chapathi rolls. It pairs very well with bread as well as a perfect spread. The sweetener that is used can be either sugar or jaggery.
Across India, we can come across many varieties of mango chutney. There are the typical spicy varieties and the sweet-spicy varieties. Spicy varieties again differ from region to region. The main difference in the mango chutney depends on the spices used in them. Some varieties are vert typical of each state.
Some of the varieties of the sweet-spicy pickle are from the states of Maharashtra, Bengal and Gujarat. The spicier version of the mango chutney called as thokku is a speciality of southern states. Maharashtrian sweet-spicy mango chutney is called as Methamba which uses jaggery as a sweetener. Chunda a version which points towards the state of Punjab is more sweetish in taste with a hint of roasted cumin powder. The other variety is from the state of Bengal. Here the sweet-spicy mango chutney is called as kancha Aamer chutney. In this chutney, we use panch phoron as the flavouring agent. Aam ki launji is another variety from the state of Uttar Pradesh.
I love using my instant pot for the simplicity it offers in cooking. Especially in summer, I would not like to spend much of my time in the kitchen and this electric pressure cooker makes it very easy. In this method, I peel the mango and grate them finely. To grate the raw mangoes, I use the food processor which makes grating very fast. You can also grate them with a manual grater. Next, I add the usage, chilli powder, salt, garam masala and cumin powder.
After mixing all this well, I will close it with a lid and let it rest for 1/2 hour. In that resting time, we will see that there is some amount of liquid which oozes out from the mango and spice mixture. Now I will switch on the instant pot, transfer all the ingredients. I will put the lid on, with the vent in seal position and pressure cook it for 3 minutes only. After the pressure has released normally, we can see that the spicy and sweet mango chutney is ready. As easy as that.
If you are wondering, whether you will be able to cook this dish without an electric pressure cooker. The answer is yes. You definitely can. Once you have the ingredients mixed, rest it for 1/2 hour. Then transfer this to a pan and cook on a slow flame for 7-8 minutes, or until it starts to thicken up. Do not cook until all the moisture evaporates. Once done, let it cool completely before transferring it to a bottle. This can be stored for up to 6 months in the refrigerator
This is a very versatile recipe. This can be cooked in many ways as explained above. One other method would be the humble pressure cooker too. Here again, the process is very similar. Grate the mangoes and mix with all the other ingredients. Now let it rest for 1/2 hour for the juices to ooze and mix. After the resting period, mix it well and transfer to a small pressure pan. Close the lid, put on the weight and cook in medium flame for 3 whistles. Let the pressure settle completely before opening the cooker. Once the pressure is released, open the cooker, mix well and let the chutney cool completely. Later transfer it to a sterilised bottle and store it in refrigerator up to 6 months.
Apart from this chutney and thokku where else can we use raw mangoes? well, raw mangoes have many other culinary uses. In my state Tamilnadu, we make maanga vella pachadi. Maanga Vella pachadi is a sweet spicy pachadi. Then we make the instant Mango pickle called as avasara maanga orugai. Raw mango is very frequently used to make mango rice and in Vegan cashew raw mango rice. The baby mangoes are also used in pickle called as vadu maanga which is my favourite. The other favourite raw mango pickle is this menthiya mangai or cut mango pickle.
So go ahead and try all the recipes this mango season and let me know your feedback.
Happy and safe cooking!!
Wash and peel the mangoes.
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