SWEET RAW MANGO CHUTNEY / AAM KI MEETHI CHUTNEY

It is the time of the year when most homecooks are cooking raw mango recipes like mango chutney, mango pickle and sakhar amba etc. Sweet and sour mango chutney prepared with raw mango makes taste buds tickle in an instant. This is very easy, simple and quick recipe which goes well with paratha, snacks, chaat, rice-dal and also with bread slice. You may adjust the red chilli powder and sugar as per your requirement. Whatever version one makes, the sour, fruity aroma of mango simmering in the spiced sauce cannot be described but only be experienced. As it is the mango season make plenty of Aam ki Meethi chutney of Sweet Raw Mango Chutney which is a favourite accompaniment to most of the Inadian meals.

INGREDIENTS:

250 gms Raw Totapuri Mango

400 gms Jaggery Grated

2 tablespoon Kashmiri Chilli Powder

2 tablespoon Cumin Seeds

Salt as per required

METHOD:

STEP 1 – To prepare Raw Mango Chutney, first wash, wipe and peel the mango.

STEP 2 –  Roughly chop the mango into small pieces.

STEP 3 – Blend mangoes with cumin seeds, salt, red chilli powder and half of the jaggery in the mixer pot.

STEP 4 – Add the remaining jaggery and blend until you get a consistency of chutney.

STEP 5 – Store the chutney into a air tight glass bottle for further use.

Serve this raw mango chutney with parathas, chaat, pakodas, samosa etc.

NOTE: No need to store this chutney in refrigerator.

            It can be stored for more than 8-10 months.

EGGLESS NAN KHATAI

Nankhatai is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home. The texture is somewhat like a short bread. It’s eggless biscuit made mostly during Diwali. But these biscuits are always available in Indian bakeries. Right from baby to adult everyone’s favourite.I love nan khatai as it’s been my favourite since childhood. I remember, that time my baba used to bring them from a bakery at our place. Still remember the aroma and sight of all the baked goodies in the bakery. While you make these goodies your house will smell of lovely aroma. 

My daughter loved that fragrance which tempted her to pick a cookie and finish it. She tasted them straightaway from the baking tray. Mostly these cookies are white in colour. A dash of gram flour is added to flour instead of semolina. There are lot of versions to make these cookies. You could make your own version of cookies.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

1 Cup / 130 gm All Purpose Flour/ maida

2-1/2 tablespoon / 30 gm Semolina  [fine sooji]

1/2 Cup / 60 gm Besan/ Gram Flour 

A pinch of salt

½ Cup / 115 gm Unsalted Butter / Clarified Butter [homemade ghee] at room temperature

½ Cup / 80 gm Powdered Sugar [adjust as per your taste]

¼ teaspoon Green Cardamom Powder

1 tablespoon finely Chopped Pistachio for garnishing

METHOD:

 STEP 1 – Preheat the oven to 350°F [180° C] for at least 10 minutes.

STEP 2 - Sieve all purpose flour, semolina, gram flour and powder sugar in a bowl 

and add salt and cardamom powder. Mix it well. 

STEP 3 –  Add melted room temperature clarified butter in it and make a smooth and soft dough. 

STEP 4 – Divide into small lemon sized equal balls. Approximately 18 balls.

 STEP 5 – Shape each ball into round peda and gently press them.

STEP 6 – Line a butter paper/ parchment paper / aluminium foil over baking tray and arrange the dough balls on it and top them with chopped nuts.

STEP 7 - Gently press the nuts using your fingers.

STEP 8 -  Keep enough space between each cookie because it will expand in size during baking.

STEP 9 – Place baking tray in preheated oven at 180 degree Centigrade for around 15 minutes or until cookie starts to turn light golden brown.

STEP 10 – After 15 minutes, check the cookies and keep an eye on it while further cooking if needed.

[every oven has different settings and it may little longer or shorter time].

STEP 11 – Keep the baking tray in the oven for next 5 minutes.

STEP 12 -  Remove baking tray from oven and transfer cookies over cooling rack.

Cookies will be soft at this time but will turn crispy and hard as they cool down.

STEP 13 – Once at room temperature, they are ready to serve. Transfer them to an air tight container for storage and consume within 2 weeks.

Serve the crunchy and eggless  nan khatai with a hot cup of tea as a tea time snack or with any savory like chakali, namak para or namkeen sev etc.

NOTES:  * Do not change the ratio of butter and all other ingredients.

               * If dough is very soft in step no. 8 then keep it covered in refrigerator for around 10-15 minutes before making raw cookies.

              * You can use ½ - ½ cup wheat flour and all purpose flour instead of using 1 cup of all purpose flour.

             * Do not forget to preheat the oven for at least 10 minutes as right temperature is absolutely necessary for perfect baking.

              * Every oven has different settings and can take different time to cook. So keep an eye on nankhatai after about 15 minutes.

             * Instead of pistachio on the top my daughter used choco chips on some cookies and made choco chip cookies.

SAKHAR AMBA-2

Simple sweet side dish to go with your paratha, chapatti or toasted bread. As mangoes are in season try this yummy, tangy and sweet recipe. If possible use Totapuri / Kalmi / Neelam mangoes for the recipe. A very easy and sweet raw mango Sakhar Amba prepared in no time. Mangoes are in season and with abundance of raw mangoes available, It’s perfect time to make this quick Sakhar Amba and store in a large air tight jars to enjoy it all year. This sweet and tangy mango Sakhar Amba is perfect of toasted bread.

INGREDIENTS:                

500 gms Diced Raw Mango [preferably Totapuri/ Neelam ]

400-450 gms Sugar [depends upon the tanginess of mangoes]

1 teaspoon Green Cardamom Powder

5-6 Saffron Strands

METHOD:

STEP 1 – Peel the mangoes and then chop them and make very small cube sized piecse.

STEP 2 - In a container add sugar and diced mangoes

and keep it covered for about 4-5 hours.

STEP 3 – Sugar release the juice and we get the syrupy mixture with diced mangoes.

STEP 4 – Now on a low flame, cook the mixture stirring occasionally.

STEP 5 – Add cardamom powder and saffron strands to it. Check the sugar syrup consistency. It should be one thread consistency. If not then cook it for further 1-2 minutes and it slightly changes its colour.

STEP 6 – Switch off the heat and let it cool down.

STEP 7 – Remove it in air tight glass container and store it for further use.

Serve this with chapatti, parathas or spread it over a toasted bread and enjoy.

                                                                         [Totapuri Amba]

NOTE: You may increase the quantity, if you need more. [depends upon the family size and your need]

It lasts for 6 months at room temperature and it refrigerated up to 8-10 months.  

SAKHAR AMBA-1

A very easy and sweet raw mango Sakhar Amba prepared in no time. Mangoes are in season and with abundance of raw mangoes available, It’s perfect time to make this quick Sakhar Amba and store in a large air tight jars to enjoy it all year. This sweet and tangy mango Sakhar Amba is perfect accompaniment to the Parathas, Mahrashtrian Dhapate and can be enjoyed as a spread over a slice of toasted bread.

INGREDIENTS:

500 gms Grated Raw Mango [preferably Totapuri/ Neelam ]

400-450 gms Sugar [depends upon the tanginess of mangoes]

1 teaspoon Green Cardamom Powder

5-6 Saffron Strands

METHOD:

STEP 1 – First peel the mangoes and grate them finely.

STEP 2 – In a bowl, add sugar and grated mangoes, mix well and keep it covered for 4-5 hours.

[I kept it overnight].  Sugar get dissolved in it and we get a liquidy mixture.  

STEP 3 – Now heat a wide non-stick pan and put the sugared mango mixture into it. Keep it on slow flame.

STEP 4 - Stir it occasionally till the sugar syrup reduced or until the sugar syrup reaches two thread consistency. It changes colour slightly which is the sign that recipe is complete which takes hardly 20-25 minutes.

STEP 5 – Don’t overcook it otherwise the sugar syrup get cooked for more time and it will get a hard consistency.

STEP 6 – Lastly add cardamom powder and kesar strands in it and mix well. Remove it from the flame and let it cool down.

STEP 7 – Store it in air tight glass jar for further use.

Serve Sakhar Amba as a spread to your parathas or toasted bread or as a  side dish with the main meal.

                                                                      [Totapuri Amba]

NOTE: You may increase the quantity, according to your requirement..

It lasts for 6 months at room temperature and it refrigerated up to 8-10 months.