Aam dahi puri, recipe for sweet chutney prepared with ripe mango. This chutney can be used for all chaats and even as a dip for samosas, papad.
What I love about all chaat is the sweet chutney. I am sweet toothed and anything sweet in chaat is my kind of snack. May be that is the main reason I love Kailash parbat chaats. Their chaat are made with an extra dose of the sweet chutney. Especially love their bhel. I have not been to any authentic chaat counters in India, so KP chaat is my favorite here in Singapore.
When I was browsing Instagram, I saw this idea of using sweet mango sauce in chaats. So I wanted to try out for this mango season. The sauce I saw was pretty much like aam ras, but I made it just like we would make sweet chutney with dates and tamarind. I just fine tuned the recipe with ripe mango. I wish I had alphonso, but Banganapali mangoes too were perfect. May be I would have got a better yellow/ orange colour.
To prepare Mango sweet chutney:
- Scoop the pulp of mango. Grind it smoothly (total 1 cup)
- In a heavy bottomed saucepan, take mango pulp, black salt, amchoor powder, red chilli powder, roasted cumin seeds powder, dry ginger powder, powdered jaggery and mix 1 cup water. Heat over flame.
- Boil for 2-3 minutes or until the sauce turns shiny side. Adjust water as needed in between. Switch off flame and store in a bottle.
To prepare aam chutney dahi puri:
- Sweeten the curd with sugar and milk. Mix to make it smooth. Gather all the ingredients needed. In a serving plate, arrange puris. break open the top. Fill with boiled cubed potato and cooked green moong.
- Add the sweet mango chutney, green chutney and sweet dahi (curd).
- Top with sev, chopped coriander leaves.
Serve immediately. If you like, sprinkle more red chilli powder and chaat masala while serving.