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.

Aam dahi puri recipe

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 15 mins | Cook time: 15 mins | Serves: 3 | Author: Raks anand

Click here for cup measurements

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.

Ingredients

For mango sweet chutney
Mango (large, banganapali) – 1
Red chilli powder – 1 tsp
Amchoor powder – 3/4 tsp
Kala namak – 1/2 tsp
Jaggery – 1/2 cup
Roasted cumin seeds powder – 1/2 tsp
Dry ginger powder – 1/2 tsp
For making aam dahi puri
(Click on each ingredient for respective recipe)
Puri – 30
Mango sweet chutney – 1/4 cup
Green chutney – 1/8 cup
Sev – 1/2 cup
Cooked green moong – 1/2 cup
Potato, boiled – 1, cubed
Curd/ Plain yogurt – 3/4 cup
Milk – 2 tbsp
Sugar – 3 tbsp
Coriander leaves, chopped – 1/4 cup

Method:

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.

Notes

Adjust water in chutney as per need.
I was out of black salt stock, so used chaat masala. If you use black salt, sure the colour will more bright.
I generally roast cumin seeds in bulk, powder and use in various items like chaas, parathas, pakoras, dal etc. You can follow same or for this recipe, you can just dry roast until crisp and crush using a mortar pestle and add it to the chutney.
I was thinking to use chopped ripe mangoes too while filling, but thought it would be too much of mango. So skipped. If you want to try, you can try for more aam in each bite.
Dry ginger powder is sonth, roasted cumin powder is bhuna jeera powder.

Tags: Aam dahi puri, mango sweet chutney

Step by step pictures:

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.