Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, raw mango khatti meethi chutney(guramma). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
How to make Kacche Aam Ki Khatti Meethi Chutney Recipe. A Step by Step Raw Mango Chutney Recipe by Kitchen With Amna. This deliciously tangy & spicy Kacche Aam Ki Meethi Chutney a sweet Raw Mango Chutney is prepared in Punjabi style.
Raw mango khatti meethi Chutney(guramma) is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Raw mango khatti meethi Chutney(guramma) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook raw mango khatti meethi chutney(guramma) using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Raw mango khatti meethi Chutney(guramma):
- Prepare 600 gms raw mangoes washed
- Get 400 grams Jaggery
- Get 4 bay leaves
- Take 4 Dry red chillies
- Take 1 tsp cumin seeds
- Prepare 1 pinch salt
- Get 3/4 turmeric powder
- Make ready 3 tsp oil
It was my first time to make this chutney. I always loved the way my. Sour mango chutney sweetened with sugar substitute. Ingredients for Khatti Meethi Mango Chutney Recipe.
Instructions to make Raw mango khatti meethi Chutney(guramma):
- First,boil mangoes for 5 mins then drain extra water.
- Now put khadai on flame add oil add cumin seeds,red chilli,bay leaves when cumin crackles add jaggery make a thin syrup now add oil and raw mangoes cook for few min. Raw mango chutney is ready.
- Thanx
Easy Peasy cookingVideosKhatti Meethi Raw Mango Chutney. Khatti-Meethi Mango Chutney is a delicious Indian recipe served as a Pickles-Chutneys. How to Make Khatti-Meethi Mango Chutney. Grind all ingredients, except grated coconut into a fine paste. Khatti Meethi Chutney is used not only in the preparation of tongue-tickling chaats, but also served as an accompaniment for crunchy savoury snacks like samosas, kachoris and bhajiyas.
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