How to Make Raw Mango Chutney?

Mango season is here and I’m simply loving it. With the arrival of king of fruits, so many delicious seasonal food preparations are made. Although, I enjoy fresh mango aam-ras, but my childhood favorite is raw-mango chutney. At my home, it’s called kairi ki lungi.

Frankly speaking, more than mangoes, it’s raw mangoes that I wait for. Even while writing about it, my mouth has filled with taste of sweet and tangy raw mango chutney. 🙂


This sweet and tangy accompaniment can be paired with multi-grain paratha, kebabs or even chana dal pakora. Well, when you are fond of something, you actually tend to combine it with anything and everything. Same is the case with this raw mango chutney. Since I relish its taste, I pair it with even a slice of toast. 🙂

It can be used as a spread, dip or for adding sweet and sour taste to any food preparation.

I make it as soon as I see raw mangoes for the first time in market. So, here is the season’s first batch of my ultimate favorite lungi.


  • Raw mangoes: 4-5 medium size
  • Sugar: ½ cup
  • *Panch-foran: 1 tsp
  • Asafoetida: ¼ tsp
  • Dry coriander powder: ¼ tsp
  • Red chili powder: ¼ tsp
  • Salt: As per taste
  • Turmeric: ¼ tsp
  • Ghee: 1 tbsp

*Panch-phoran literally means “five spices.”   It’s basically combination of five dry spices often used in eastern India recipes. However, you may notice it in Rajasthani curries and chutneys as well.

These combination of five spices invoke authentic Rajasthani flavor. It consists of cumin-seeds, mustard, nigella, fennel, and fenugreek. Normally, these are mixed in equal proportion. Since panch-phoran is often added in food preparations, these spices are mixed together and kept ready for use.

panch-phoran (five dry spices)

Depending on use, seeds can be dry roasted and coarsely grounded or can be used in tempering as whole seeds. Panch-phoran is also used in making authentic Rajasthani tomato chutney.

Procedure for raw mango chutney:

  • Peel and cut raw mangoes into small pieces. You can cut into thin slices or chop per your liking.
  • In a heavy bottom skillet, heat ghee and add panch-phoran and asafoetida.
  • Temper the spices on medium heat. When you hear crackle of spices, add coriander powder, chili powder, raw mango pieces and stir.
  • Add salt and turmeric and ½ cup of water. Stir well, cover and cook on low heat for 5 minutes.
  • Add sugar and ¼ cup water once you notice raw mango pieces have become little tender.
  • Cook further for 5 more minutes and take it off the flame.

This raw mango chutney or sauce stays good for 3-4 days at room temperature. Since this raw mango chutney can sustain without refrigeration it was a must companion for long travel trips during earlier days.


And if you keep it in refrigerator, it can easily for a month. Transfer it in a dry container for storing in refrigerator.

If you like making chutneys at home, you may also like to try mint chutney and tamarind chutney.

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How to make Instant Gulab-Jamuns?

Gulab-Jamun is one Indian dessert that’s loved by all. Traditionally, gulab-jamuns are prepared with mawa (khoya) and paneer (cottage cheese). However, many a times, following traditional recipe becomes difficult due to crunch. So, if you want to instantly serve guests with some traditional dessert, this gulab-jamun recipe should help you.


These instant gulab-jamuns are really simple and easy to make. Frankly speaking, whoever I have served these gulab-jamuns, everyone has asked for its recipe. They taste just like traditional rich gulab-jamuns.

It’s long due to share the recipe to so many of my bhaili’s. So, why not share it on this blog! 🙂

Here is the process I follow to make instant gulab-jamuns:

  • Making time: 25 minutes
  • Serving: 10-11 pieces (medium-size)


  • Milk powder: 1 cup
  • Ghee: 1 tbsp
  • All-purpose flour: ¼ cup
  • Milk: ¼ cup
  • Baking soda: 1 pinch
  • Cardamom powder: ¼ tsp
  • Saffron: few strands
  • Pistachio: ¼ tsp
  • Almond flakes: ¼ tsp
  • Rose extract: ¼ tsp (optional)
  • Ghee for deep frying

Ingredients for sugar syrup

  • Sugar: 1 cup
  • Water: 1 cup
  • Saffron: few strands
  • Cardamom: ¼ tsp

Procedure of sugar syrup:

  • To make the syrup, add water and sugar into a heavy bottom vessel and put it on low flame. It will approximately take 10 minutes.
  • Take a drop of syrup between your fingertips, join your fingers and move them apart. You must see a single strand. This is called “ek taar ki chaashni”. We need “ek taar ki chashni” for gulab-jamuns.

Make the sugar syrup (chaashni) and keep aside. The sugar syrup should be warm while putting gulab-jamuns into it. If the syrup is hot gulab-jamuns will burst.

Also, sugar will thicken a bit on cooling. So, it’s advisable to make it before-hand you will get exact idea on cooling and no chance of any doubt. If on cooling you find syrup too runny put it again on flame and if it’s too thick on cooling just add little water and heat a little. See it’s so easy!

  • Add few strands of saffron, cardamom powder and rose extract in this syrup and keep aside.

Procedure of gulab-jamuns:

  • Mix milk powder, flour, ghee and milk with gentle hands. Milk powder and flour will bind and result in a sticky dough.
  • Cover and let the dough rest for 5 minutes.
  • Gently rub the dough, you will find it little less sticky.
  • Apply ghee on palm and divide the dough into 10 equal portion.
  • In each potion add a stuffing of pinch of cardamom powder, saffron and make smooth ball.
  • Heat ghee in a heavy bottom skillet and fry balls on medium heat till they are golden.
  • Immediately soak them in warm sugar syrup.

After dipping gulab-jamuns in sugar syrup, cover the vessel with a plate. Let gulab-jamuns soak the syrup for an hour before serving. You will notice the increase in size of gulab-jamuns.


Garnish with few almond and pistachio pieces before serving. You can increase these gulab jaumuns richness by adding a generous amount of kesaria rabdi on it just before serving.

If you like traditional Indian desserts you will also love instant moong daal halwa.

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