Aam ki khatti meethi Rajasthani chutney / murabba

Sweet, tangy & bursting with desi flavors—pure nostalgia in every bite 😋

Enjoy it as a jam on bread or pair it with roti, thepla, or paratha ❤️

Ingredients:-
1 kg grated Raw Mangoes
1 kg sugar or jaggery or both
1/2 tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
1 tsp Salt
1 tsp Black Salt
1.5 tsp Fennel Seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek Seeds
1/4 tsp Nigella Seeds
1/2 tsp Cardamom Powder

Method:
1. Wash and pat dry the raw mangoes. Peel and grate them using a thick grater.
2. Add turmeric powder, salt, and sugar. Mix well, cover, and let it rest for 20–25 minutes.
3. Transfer the mixture to a pan and cook on high heat until it starts boiling, stirring occasionally.
4. Once it boils, reduce the heat to medium-low and cook until the mixture thickens.
5. Meanwhile, dry roast cumin seeds, fennel seeds, and fenugreek seeds on low heat for about a minute. Transfer to a plate.
6. In the same hot pan, lightly roast nigella seeds for a few seconds (no flame or very low heat). Set aside.
7. Grind the roasted spices into a coarse powder.
8. When the sugar syrup reaches one-string consistency, add black salt, Kashmiri red chili powder, the ground spice mix, and nigella seeds. Mix well and turn off the heat.
9. Add cardamom powder and allow it to cool completely without covering.
10. Store in a clean, dry glass jar. It stays fresh for up to a year.

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