Aam aur sirke ki chutney is one of my favorite chutney since I was a kid. I loved having it with dal rice, paranthas, and the humble Khichdi. Every summer my daadi(grandmom) used to make big batches of this chutney along with mango pickle from fresh raw mangoes, made it in vinegar and jaggery along with spices like cumin, kalonji(Nigella Seeds), red chilli and fenugreek seeds. Vinegar acts as the preservative for the chutney and gur(jaggery) and the spices are good for digestion.
I didn't make a big batch as I had limited raw mangoes in hand. I have used Apple Cider Vinegar and also added some dried cranberries. You can use any other variety of vinegar. Raisins can also be added in place of cranberries. It is a kind of sweet and sour mango-cranberry relish, that you can enjoy with your paranthas(Indian Flatbreads) or dal/lentils rice. You can even add in your salads as a sweet and sour dressing.
This is how I made this sweet and sour delight!!
Wash, peel and grate the raw mangoes.
Transfer grated raw mangoes to a heavy bottomed pan, add cranberries, vinegar and all the spices. Let it cook on low flame, till the mangoes are soft.
Add jaggery/gur and cook till the whole mixture starts to get thick. You get a nice aroma when the chutney is cooked. Add salt as per your taste and cook for another 2-3 minutes.
Switch off the flame and let the chutney cool completely before transferring it to an air-tight container.
If you are making a big batch just increase the amount of spices and jaggery as per your requirement. Also, you can sugar instead of jaggery.
Stays good for months in the refrigerator or even at normal room temperature.
Enjoy with stuffed paranthas, kulchas, pooris, and dal-rice or even in your salads and sandwiches.
Aam Aur Sirke Ki Chutney(Mango and Cranberry Chutney in Vinegar)
Sweet and Sour Chutney of raw mangoes and dried cranberries in vinegar and Indian spices
- Raw Mango --500 g
- Dried Cranberries/Raisins --50 g (optional)
- Jaggery or Gur/Sugar--250 g
- Fennel Seeds(Saunf)-- 1 Tbsp
- Fenugreek Seeds(Methi Dana)-- 1 Tsp
- Nigella Seeds(Kalonji)-- 1 Tbsp
- Red Chilli Flakes-- 1 Tsp( or as required)
- Black Salt/Salt-- as per taste
- Apple Cider Vinegar or any Fruit Vinegar-- 125 ml
- Wash, peel and grate the raw mangoes.
- Transfer grated raw mangoes to a heavy bottomed pan, add cranberries, vinegar and all the spices. Let it cook on low flame, till the mangoes are soft.
- Add jaggery/gur and cook till the whole mixture starts to get thick. You get a nice aroma when the chutney is cooked. Add salt as per your taste and cook for another 2-3 minutes.
- Switch off the flame and let the chutney cool completely before transferring it to an air-tight container.
Do make this sweet and sour relish and give your feedback in comments section. Also, click on the follow button to keep track of the interesting traditional recipes coming your way!!
Thanks for stopping by!!
This sounds delicious! Have you tried to use whole fresh/frozen cranberries instead of dried ones? The dried ones are loaded with sugar so I think some adjustment to the Gur quantity will be required. Thanks!
Hi! I have used dried one but sugarfree cranberries.. as the amount of cranberries is just a handful about 50 gms. Don’t think you need to adjust the sugar level.. Since fresh cranberries are more tarty you can try adding about 30-50 gm more of sweetener.sorry never added fresh cranberries to it .. but have used in plum and cranberry chutney which is altogether a different fruit(plum)and recipe. Whenever you try do let me know your feedback.
Renu Agrawal Dongre
A different combination in this chutney. I have never used mango and canberry together. Loved your detail step by step instructions
This chutney looks delicious. I love trying out new chutneys and this one sounds exciting.
Good idea of adding cranberries. will try doing that next time.
Do try these
This sweet, sour, spicy pickle is very tempting. Grated mango nd cranberries I never tried just love the combination. Love to have it with hot steamed rice ?
With nigella seeds and cranberries this chutney must be so tasty. I would love to use it as base for sandwiches, a bit of sweetness, a bit of spiciness and tangy.