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कच्चे आम की चटनी | Kachy Aam ki Chatni

Name: कच्चे आम की चटनी | Kachy Aam ki Chatni
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: Punjabi
Ingredients: 1 large raw mango (kachha aam / kairi), peeled and roughly chopped — कच्चा आम; a good handful of marwa leaves (Thai basil / nazpos) — about 15–20 leaves — मरवा; a small handful of fresh pudina (mint) leaves — पुदीना; 1 medium red onion, roughly quartered — प्याज़; ½ tsp red chilli powder (or crushed red chilli flakes) — लाल मिर्च; 1 tsp desi shakkar (raw brown sugar) — देसी शक्कर; salt to taste — नमक

Storm-knocked mango, pounded fresh with marwa and pudina — Maa's morning chutney

⏱️ Prep Time: 10 min ⏰ Total Time: 10 min 🍽️ Servings: 3 ⭐ Easy 📊 35 cal/serving

Punjabi Chatni

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Ingredients

3 srv

Main

1 large raw mango (kachha aam / kairi), peeled and roughly chopped — कच्चा आम
a good handful of marwa leaves (Thai basil / nazpos) — about 15–20 leaves — मरवा
a small handful of fresh pudina (mint) leaves — पुदीना
1 medium red onion, roughly quartered — प्याज़
½ tsp red chilli powder (or crushed red chilli flakes) — लाल मिर्च
1 tsp desi shakkar (raw brown sugar) — देसी शक्कर
salt to taste — नमक

Instructions

Peel the raw mango and remove the pit. Roughly chop the flesh into chunks. Wash the marwa and pudina leaves and shake off any extra water.

💡 Tip: The mango does not need to be finely chopped — the kundi will do the work. Large chunks are fine.

Place all the ingredients into the kundi — raw mango chunks, marwa leaves, pudina, onion quarters, red chilli powder, desi shakkar, and salt. Do not layer or add in order; everything goes in together.

💡 Tip: The marwa (Thai basil) gives this chutney its distinctive fragrance — it is not the same as tulsi. If you cannot find marwa, skip it rather than substituting. Pudina alone works but lacks the depth.

Pound everything with the pestle. Work in a circular pounding motion, pressing down firmly. The chutney should be dardara — coarse, chunky, a little rough. Stop before it becomes paste. Taste and adjust salt and shakkar as needed.

💡 Tip: Dardara means coarse — stop well before it turns smooth. The mango's tartness and the herbs' oils come through best in a chunky chutney. If using a blender, just 3–4 short pulses.

Serve immediately. This chutney is best eaten fresh — the mango's tartness fades and the herbs turn after a day. If storing, cover and refrigerate for up to 6 hours.

💡 Tip: The leftover is still tasty the next morning — the flavours deepen overnight — but the colour will have darkened and it won't be as vibrant.

📊 Nutrition Facts

Per serving (servings 3)

Calories

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About This Recipe

A fresh, no-cook raw mango chutney pounded in the stone kundi — Maa's morning chutney born the day after a storm knocked raw mangoes off the tree. Marwa (Thai basil), pudina, onion, brown sugar, and red chilli, all pounded chunky and dardara. No cooking. No oil. Just what the morning gives you.