Sweet Chutney, also known as Saunth or Meethi Chutney, is a delicious sweet-sour Indian chutney (dip). There is nothing quite like this tangy, sweet and sour chutney, which can awake the sensation of all flavors within single bite of food. This recipe of meethi chutney is a variant of popular tamarind sweet chutney and is made using green mangoes, dates, jaggery, and spices. This easy to make chutney is an essential ingredient to give a finishing touch and flavors to Indian street food: Chaat. Chaat, a category of spicy, savory, tangy and crunchy Indian snacks and Indian street food.
No chaat is complete without a drizzle of few spoons of this delicious sweet and sour meethi chutney. This green mango meethi chutney provides an array of different flavors that makes it indispensable for chaat. Nothing can beat the convenience of fixing a plate of chaat when you have a jar ful of this meethi chutney sitting in your fridge to satite the sudden chaat cravings. Go ahead, swirl some meethi chutney on top of your snack or chaat and twirl your tongue to sense the array of flavors out of it.
Why Green Mango Meethi Chutney?
Green mango sweet chutney is actually quite common in wetern part of Uttar Pradesh. I remember seeing this recipe made at my Nani’s (Maternal Grand Mom) place and also my mom. We either used green mango or dehydrated green mango chips (Amchur). I have seen halwais making meethi chutney /saunth with dehydrated green mango chips (amchur) in all the wedding, occasions and events, I attended growing up.
In all these events this chutney would be done in big batches, so that a jar of this meethi chutney can also be packed with all the relatives who came to attend the event along with other sweets, savories and gifts. That’s why I also keep a jar full of meethi chutney in my refrigerator and on each festival, it would be the first thing to make before starting to make the savory snacks.
Flavors of Sweet Chutney made from Green Mango
Making meethi chutney with green mango and dates is quite easy. The green mango flavor is sweetened with jaggery, dates and enhanced with a touch of ginger. Whereas the deep umaminess comes from the black salt, the earthiness from cumin and garam masala and hotness from red chili powder used in the spices. It is necessary to add all the ingredients in correct ratio to balance the sweet, sour and spicy taste of it but can be modified to individuals taste preferences.
How to make Kacche Aam ke Meethi Chutney
I have used Instant Pot to cook this green mango meethi chutney using all-natural ingredients. This recipe doesn’t require any sort of preservative, since it is cooked so well that it stays well in refrigerator for long time. When cooking in instant pot you don’t have to baby sit the cooking process which makes it super easy to prepare. It’s convenient, hands free and hassle free at the same time. All it takes four steps to relish this delicious, flavorful chutney:
- Prepping of ingredients: wash, peel and chop the green mango, wash anddeseed the dates.
- Pressure cooking of ingredients: Pressure cook green mangoes and dates for five minutes on high pressure.
- Blending the ingredients: Blend the boiled ingredients using immersion blender.
- Adding spices and simmering for proper cooking: lastly, add spices and let the concoction simmer until desired thickness achieved.
Sweetener used in Green Mango Sweet Chutney
I have used mejdool dates and jaggery as a both of these are more natural and less processed sweetners. Dates are concentrated source of natural sugars. Medjool dates are rich in natural sugars, fiber, antioxidants, several vitamins and minerals.
Jaggery is an unrefined sugar product. Jaggery contains more nutrients than refined sugar because of its molasses content. It may have a better nutrition profile than sugar, but it’s still high in calories and is best consumed in moderation.
Though I have used combination of dates and jaggery as sweetner for this recipe, feel free to use your favorite sweetner.
Addition of fresh fruits and seeds to sweet chutney:
I have added some melon seeds and chironji to meethi chutney during the cooking process. Addition of these seeds enhanced the texture, look and nutrition aspects of the chutney. If you wish you can also add raisins to it.
Also add some banana slices, grapes and pomegranate arils to the chilled chutney, and then serve or drizzle over your chaat. That’s how I have seen and grew up eating “meethi chutney” served in all events. Fresh fruits should be added just before serving and should be removed from any left-over chutney before refrigeration.
How to store Saunth or Meethi Chutney?
This saunth or chutney is a condiment which can be made and stored for a long period for convenience, since it can be used with so many different Indian chaat and snacks.
This saunth or meethi chutney has a long shelf life and can be easily stored for months easily at room temperature, if cooked properly. For long storing purpose, cooking process is an important factor which should be taken care of while cooking. With proper cooking and right consistency, it can be stored safely for later uses. Though, it is safe to store at room temperature, to be on safer side I prefer to store in refrigerator. Always use a fresh spoon to scope out the chutney from jar.
Ingredients:
Produce:
- Green Mango (Kaccha Aam/Kairi) : 1 Lb./450 gram/ 1 big size mango
- Dates (Khajoor): 7 oz/ 200 grams/ 10-11 pieces, deseeded
- Ginger (Adrak): 1 oz/ 28 grams/ 2 inch knob, julienne cut
Spices:
- Jaggery (Gud): ¼ cup
- Salt: 1 teaspoon (adjust as per taste)
- Roasted Cumin Seeds Powder (Bhuna Jeera powder): 1 Tablespoon
- Roasted Cumin Seeds whole (Bhuna Jeera Sabut): 1 Tablespoon
- Black Rock Salt (Kala Namak): 1 Teaspoon (powdered)
- Red Chili Powder/ Cayenne pepper (Lal Mirch Powder): 1 Teaspoon
- Garam Masalahttps://amzn.to/33Jp0l7: 1 Teaspoon
- Cinnamon Sticks (Dalchini): 2, 1-inch sticks
- Star Anise (Chakraphool): 2 pieces
Notes: How to make roasted cumin powder at home
Making roasted cumin powder at is very easy, just roast handful of cumin seeds on low heat in a pan, keep stiring for even browning and brown until you start getting nice aroma and dark brown color. Switch of the heat and let them cool down a bit, and then grind them into powder using a spice grinder or dry jar of nutribullet. Store in a clean and dry jar for later use.
Pantry:
- Melon Seeds (Tarbooj ke beej): 0.7 oz/ 20 grams/ 2 Tablespoon
- Calumpang Nut (Chironji/Charoli): 0.7 oz/ 20 grams/ 2 Tablespoon
Method:
- Wash, peel and chop green mango and add to Instant Pot’s inner pot.
- Then deseed the dates, and add to green mango (to deseed the dated slit the date vertically with a knife, split the date from the slit and remove the seed).
- Add 2 cup of water to mango and dates, close the lid of the Instant Pot and pressure cook on high level for 5 minutes, NPR.
- When pressure is released and the pressure pin pops down, remove the lid and switch to sauté mode at normal heat level. it will take around 20 minutes to release the pressure naturally.
- Now blend the boiled green mango and dates using immersion blender.
- After blending add the spices, salt, roasted cumin powder, black rock salt, red chili powder and garam masala.
- Also add julienned ginger, roasted whole cumin seeds, melon seeds. chironji nuts, cinnamon sticks and star anise.
- Stir everything and let the chutney simmer on sauté mode for 5 minutes.
- Do a taste test and accordingly add sweetner, in this recipe I have used jaggery as sweetner. If required add water to adjust the consisitency.
- Let it simmer for 15 minutes for proper cooking.
- After 15 minutes of cooking, turn off the Instant Pot and allow Meethi Chutney to cool down completely. Upon cooling the chutney will further thicken down.
- Transfer this Meethi chutney to clean and dry glass jars and store in refrigerator.
- Before serving top it with some fresh fruits, like banana, grapes and pomegranates.
Green Mango Sweet Chutney goes along well with following snack recipes on EYP:
- Katori Chaat - Baked Mathri Cups filled with your favorite filling
- Baked Samosa Recipe with enhanced crust and filling
- Moong Dal Vada (Lentil Fritters) - Raam Laddu
- Tandoori Curry Puff
- Makhana Bhel - gluten & soy free foxnut Indian salad
- Healthy Zucchini Fritters - vegan and gluten free
- Idli Rava Dhokla Sandwich
Equipments and Tools used in this Recipe:
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Recipe
Saunth: Sweet Chutney with Green Mango and Dates
Ingredients
Produce:
Spices:
- ¼ cup Jaggery Gud
- 1 teaspoon Salt adjust as per taste
- 1 tablespoon Roasted Cumin Powder Bhuna Jeera powder
- 1 tablespoon Roasted Cumin Seeds Bhuna Jeera Sabut
- 1 teaspoon Black Rock Salt Kala Namak (powdered)
- 1 teaspoon Red Chili Powder Cayenne pepper - Lal Mirch Powder
- 1 teaspoon Garam Masala
- 2 Cinnamon stick Dalchini: 2, 1-inch sticks
- 2 Star Anise Chakraphool: 2 pieces
Pantry:
- 20 g Melon Seeds Tarbooj ke beej: 0.7 oz/ 2 Tablespoon
- 20 g Calumpang Nut Chironji/Charoli: 0.7 oz/ 2 Tablespoon
Instructions
Method:
- Wash, peel and chop green mango and add to Instant Pot’s inner pot.
- Then deseed the dates, and add to green mango (to deseed the dated slit the date vertically with a knife, split the date from the slit and remove the seed).
- Add 2 cup of water to mango and dates, close the lid of the Instant Pot and pressure cook on high level for 5 minutes, NPR.
- When pressure is released and the pressure pin pops down, remove the lid and switch to sauté mode at normal heat level.
- Now blend the boiled green mango and dates using immersion blender.
- After blending add the spices, salt, roasted cumin powder, black rock salt, red chili powder and garam masala.
- Also add julienned ginger, roasted whole cumin seeds, melon seeds. chironji nuts, cinnamon sticks and star anise.
- Stir everything and let the chutney simmer on sauté mode for 5 minutes.
- Do a taste test and accordingly add sweetner, in this recipe I have used jaggery as sweetner.
- Also add water to adjust the consistency of chutney. Once done consistency of chutney should be thick enough to coat the back of spatula or spoon.
- After 15 minutes of simmering, turn off the Instant Pot and allow the Meethi Chutney to cool down completely. Upon cooling the chutney will further thicken down.
- Transfer this Meethi chutney to clean and dry glass jars and store in refrigerator.
- Before serving top it with some fresh fruits, like banana, grapes and pomegranates.
Video
Notes
Notes: How to make roasted cumin powder at home?
Making roasted cumin powder at is very easy, just roast handful of cumin seeds on low heat in a pan, keep stiring for even browning and brown until you start getting nice aroma and dark brown color. Switch of the heat and let them cool down a bit, and then grind them into powder using a spice grinder or dry jar of nutribullet. Store in a clean and dry jar for later use.Frequently Asked Questions:
Green mango sweet chutney is actually quite common in western part of Uttar Pradesh.
I have used Instant Pot to cook this green mango meethi chutney using all-natural ingredients. This recipe doesn’t require any sort of preservative, since it is cooked so well that it stays well in refrigerator for long time. When cooking in instant pot you don’t have to baby sit the cooking process which makes it super easy to prepare. It’s convenient, hands free and hassle free at the same time. All it takes four steps to relish this delicious, flavorful chutney:
1. Prepping of ingredients: wash, peel and chop the green mango, wash and deseed the dates.
2. Pressure cooking of ingredients: Pressure cook green mangoes and dates for five minutes on high pressure.
3. Blending the ingredients: Blend the boiled ingredients using immersion blender.
4. Adding spices and simmering for proper cooking: lastly, add spices and let the concoction simmer until desired thickness achieved.
This saunth or chutney is a condiment which can be made and stored for a long period for convenience, since it can be used with so many different Indian chaat and snacks.
This saunth or meethi chutney has a long shelf life and can be easily stored for months easily at room temperature, if cooked properly. For long storing purpose, cooking process is an important factor which should be taken care of while cooking. With proper cooking and right consistency, it can be stored safely for later uses. Though, it is safe to store at room temperature, to be on safer side I prefer to store in refrigerator. Always use a fresh spoon to scope out the chutney from jar.
Meetul says
Amazing recipe. With kind of green mangoes I had, I was able to completely skip and added sweetner. Hence, got healthier version with only dates and green mangoes. It stayed great in refrigerator for more than a month. It could have stayed longer if we didn't finish it up ?. Absolute keeper recipe.
Rupali Agarwal says
Thank you Meetul for sharing your feedback and experience,glad you enjoyed the recipe. Yes it can keep well for 6 months in refrigerator.
Thank you
Rupali
Purvi says
Very impressive recipe I found in your channel .I want to try I HV one question can I use ready made greaps molasses instead of date or may be combined together .pl reply me .thank for sharing sach a wonderful recipe.
Rupali Agarwal says
Thank you for your kind words, glad you found the recipe interesting.
Regarding sweetener in the recipe yes you can use just grape molasses or combined it with dates and other sweeteners as well.
Hope you enjoy it!
Rupali