Himachali dry mango chutney.

This recipe is made with Aam papad which is sun dried jelly made out of mango pulp mixed with concentrated sugar solution.

Traditional Aam Papad is sweet, although it is available in different varieties. The sour variety of mangoes too is used to make Aam papad. This sour variety is preferred while making chutney . Aam papad can be preserved for months as it has sugar as a preservative.


1 cup Aam Papad /Sun Dried Mango Jelly

3 sprigs of Mint leaves

1/2 cup Coriander leaves

3 Green chillies

1 tbsp powdered jaggery or sugar


Hot water .


Soak the dry raw mango pieces in boiling hot water just enough to cover them, for fifteen to twenty minutes so that they become soft and tender.

When it has cooled, tip the raw mango pieces, mint leaves, coriander leaves, green chillies, jaggery, salt and the water in which the mango pieces were soaked and blend them to a fine paste. Check for salt and Jaggery. Add more if required. Serve the chutney with rice or Paratha.

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