Green Mango Kahata Mitha recipe, straight from Mom’s kitchen, embodies the essence of home-cooked goodness and the warmth of family traditions. It’s a delightful blend of sweet mangoes, aromatic spices, and rich jaggery, all brought together in a dish that’s sure to evoke fond memories and create new ones.
Mom’s Mango and Jaggery Delight – Green Mango Kahata Mitha
A treasured family recipe, Mom's Green Mango Khata Mitha is a delightful blend of tart green mangoes, rich jaggery, and aromatic spices. With a touch of nostalgia and a burst of flavor, this dish encapsulates the warmth of home and the love of generations past. From fragrant spice blends to tender mangoes simmered in jaggery, each bite is a taste of cherished memories and culinary expertise. Enjoyed as a standalone treat or alongside any meal, Mom's recipe is a reminder of the simple joys found in homemade dishes and the lasting bonds they create.
Ingredients
- 1/2 tablespoon Mustard seeds
- 1/2 tablespoon Cumin seeds
- 1/2 tablespoon Saunf (Fennel seeds)
- 1/2 tablespoon Fenugreek seeds
- 2 Dry Red chilies
- 4 Mangoes, cut into pieces
- Raw ginger, scraped
- 10 Curry leaves
- 1 Pancha putan (Five spice blend)
- 50 grams Cashew nuts
- 50 grams Raisins (Kismis)
- 350 grams Gudd (Jaggery)
- 1 tablespoon Ghee
- Salt as per taste
Instructions
Prepare the Spice Mix:
- Heat a dry pan over medium heat.
- Add mustard seeds, cumin seeds, saunf, fenugreek seeds, and dry red chilies to the pan.
- Dry roast the spices until they become fragrant, taking care not to burn them.
- Once roasted, remove from heat and let them cool.
- Coarsely grind the roasted spices using a mortar and pestle or a spice grinder. Set aside.
Prepare the Ingredients:
- Cut the mangoes into small sized pieces.
- Scrape the skin off the ginger and keep it ready.
- Gather the curry leaves, cashew nuts, and raisins.
Cooking Process:
- In a kadhai or a deep pan, heat 1 tablespoon of ghee over medium heat.
- Add pancha putan and let it splutter.
- Add the scraped raw ginger and curry leaves to the pan. Sauté for a minute until fragrant. Put Haldi Here.
- Carefully add the cut mango pieces to the pan and sauté them gently until they start to soften. Add Salt Here.
Simmering with Jaggery:
- Once the mangoes are slightly tender, cover the kadhai with a lid and let them cook further until fully tender.
- Now, add the jaggery (gudd) to the mangoes along with a little water to help dissolve the jaggery.
- Also, add the cashew nuts and raisins to the kadhai.
- Allow the mixture to come to a gentle boil, then reduce the heat to low and let it simmer until the jaggery melts completely and the sauce thickens to your desired consistency. Stir occasionally to prevent sticking.
Final Touches:
- Once the sauce has reached the desired consistency, add the roasted spice mix to the kadhai.
- Stir everything together and let it simmer for a few more minutes to allow the flavors to meld together.
Serve:
- Once the dish is ready, turn off the heat and let it cool slightly.
- Serve the delicious mango and jaggery dish as a sweet and spicy accompaniment to your meal.
