Summer has arrived and welcome to mango season. This is the best time to explore dishes with mangoes raw or ripe. Kacchi Ambi means unripe green baby mangoes. Mango is such a fruit that it eaten right from it is just taken a shape in the tree. These are extremely sour/tangy and people who love tangy food will love this dish. Actually there is a story behind sharing this recipe. During our schooldays we used to visit our village. My grandfather had a very big fruit orchard. During May-June there had to be a thunderstorm someday or other. Believe me, we used wait for these days. Just after the storm all my cousins will run to the mango orchard to collect the baby mangoes which had just fallen due to the storm. Few we ate raw, and few we handed over to mom or aunties. They would make delicious sweet and sour pulpy chutney out of it. This chutney was made out of peeled and beaten up mangoes using hand mortar or sil batta. Here I am sharing that recipe and I am going nostalgic….. No , you don’t have to wait for the thunder storm to get these mangoes just buy hard green raw mangoes from local market for this no cook chutney….
- Raw green mango peeled and grated 1 cup
- Black/rock salt ½ tspn
- Finely chopped green chili 2
- Mustard powder or english mustard paste ½ tspn
- Powdered sugar 2 tblspn (may increase if want sweeter)
- Mustard oil (optional)
In a bowl put all the ingredients and mix well so that the seasoning is coated with the gated mango.
Let the seasoning get infused so keep for ½ hr. The mangoes will become soft and pulpy.
Refrigerate for 15 mts. Enjoy the coo cool sweet and sour chutney.
It can also used as a dip or salad dressing.