This velvety smooth Gujarati Mango Kadhi or Aam ki Kadhi is a modern take on the Gujarati classic. White sweet kadhi fuses with luscious keri no ras to create a flavourful side dish that is perfect with your Gujarati thali .

gujarati mango kadhi served in a big metal bowl. - 1
  • Mango Kadhi is not the same as Fajeto
  • Ingredients
  • How to prevent Kadhi splitting or curdling
  • What to do if Kadhi curdles?
  • How to make Gujarati Mango Kadhi
  • Storage
  • Other Kadhi Recipes

This aam ras ki kadhi is a feast for your senses. This kadhi variety is prepared with yogurt, chickpea flour and is tempered with ghee and aromatic spices – similar to Gujarati kadhi but the mango adds a unique flavour.

Serve delicious Gujarati Mango Kadhi with Green pea and mint Pulao or Coconut and Almond Rice .

Bhinda/Bhindi and Kadhi is a great match.

Mango Kadhi is not the same as Fajeto

The original and traditional Fajeto recipe, which comes from Gujarat, is a thin mango based drink served after a spicy meal.

Mangoes are expensive, so Gujaratis (who are known to be frugal) would want to use the mango for consumption in its entirety.

After extracting the pulp for keri no ras or aam ras, the leftover pulp on the seeds would be used to make this drink called Fajeto. True Fajeto is a mango and yogurt drink with a tempering over the top.

Unlike kadhi, there is NO BESAN or gram flour in Fajeto giving the two entirely different tastes.

For those who have grown up in Gujarat or have elderly family members from Gujarat would serve Fajeto in this way and would not call it mango kadhi .

Mango Kadhi is not a traditional recipe at all but a modern take on the sweet white kadhi once we began experimenting with various flavours and ideas.

Here is our Authentic Fajeto Recipe

Gujarati Kadhi if you fancy also trying the plain version.

Ingredients

  1. Yogurt – for this kadhi we used full-fat greek yogurt. We prefer the taste of using creamy and thick yogurt to make kadhi rather than low fat.

  2. Besan – an important ingredient in kadhi, besan/gram flour/chickpea flour is easy to find in supermarkets. Also called Chana no lot.

  3. Mango Pulp – use either homemade pulp or tinned/canned mango pulp

4 . Green chilli and ginger – crushed works best

  1. Ghee – vegan use oil or vegetable ghee

  2. Spices – cumin seeds, cinnamon and clove

  3. Turmeric powder

  4. Dried red chili

  5. Curry leaves – fresh, frozen or dried

There is no need for any sugar in this Gujarati Kadhi as the mango pulp is already sweet

mango kadhi is garnished with fresh chopped coriander. - 2

How to prevent Kadhi splitting or curdling

Do not cook kadhi on high heat, once it comes to boil. turn the heat on low and simmer kadhi.

Add salt immediately to prevent kadhi from splitting

Stir constantly – this is not a recipe where you can wander away from the kitchen or scroll through Instagram – it needs attention

Full fat yogurt works best.

Don’t add less gram flour than the given measurement because you need enough flour to bind the kadhi.

What to do if Kadhi curdles?

If you think that your kadhi has split or has curdled, add more besan that has been mixed with water to make a smooth paste. Cook again and hopefully you have saved your kadhi!

How to make Gujarati Mango Kadhi

Recipe with the exact measurement in the recipe card below.

  1. In a big bowl mix yogurt, besan, ginger-chilli and turmeric powder (pic 1)

  2. Whisk until smooth (pic 2)

  3. Add water and whisk again (pic 3)

  4. Heat ghee and add cumin seeds. (pic 4)

  5. Now add all the spices and curry leaves. (pic 5)

  6. When pops add kadhi mixture. (pic 6)

gujarati style aam ras ki kadhi step by step - 3

  1. Add salt and water (pic 7)

  2. bring it to boil, simmer and cook for 7-8 minutes. (pic 8)

  3. Once little cool, add mango pulp. (pic 9)

  4. Ready to serve. (pic 10)

ripe mango kadhi step by step tutorial - 4

Storage

Fridge – this kadhi will stay fresh for up to 3 to 4 days. Once the kadhi has totally cooled, place in tupperware and keep in the fridge. It may thicken, so add tablespoons of water at a time when re-heating.

Freezer – This kadhi freezes well. You must re-heat, once defrosted, on the stovetop and not microwave otherwise it will look as if it has split. You may want to add a little water at this stage too.

a bowl of aam ras ki kadhi placed next a plate of coconut milk pulao rice on the table. - 5

Other Kadhi Recipes

Farali Kadhi

Spring Onion Kadhi

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a bowl of kadhi placed next to roasted papad and rice bowl on the table. - 6

Gujarati Mango Kadhi

Equipment

  • 1 pan

Ingredients

  • 400 ml mango Pulp
  • 500 ml yogurt full fat sour
  • 4 tablespoon chickpea flour
  • 2 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • small pinch asafoetida
  • 1 teaspoon ginger minced
  • 1 teaspoon green chili minced
  • small pinch turmeric Powder
  • 1 small cinnamon bark
  • 4 cloves
  • 1-2 red chilli dried
  • 1 sprig curry leaves
  • 2 tablespoon coriander leaves fresh
  • 1 teaspoon salt or per taste

Instructions

  • In a big pan combine 4 tablespoon chickpea flour , 500 ml yogurt beat till it’s smooth and silky.
  • Add between 1-2 cup water and mix again.
  • Add 1 teaspoon salt , small pinch turmeric Powder , 1 teaspoon ginger , 1 teaspoon green chili and mix once again.
  • Simmer the kadhi mixture about 7-8 (maximum 10-15) minutes on low heat.
  • In a very small pan heat 2 tablespoon ghee , 1 teaspoon cumin seeds , 1 small cinnamon bark , 4 cloves .
  • Once it splutters add 1-2 red chilli , 1 sprig curry leaves and small pinch asafoetida
  • Pour it on the kadhi mixture.
  • Turn the heat off and add 400 ml mango Pulp
  • Gently mix and cook another minute or so. Garnish with 2 tablespoon coriander leaves
  • Serve hot in Gujarati Thali with rice.enjoy!

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Easy recipe of Apricot, Sweet Pepper and Thyme Chutney - 7

This sublime Apricot, Sweet Pepper and Thyme Chutney is all fruity with delicious tangy and mild spices. This easy and hassle free chutney recipe combines fresh apricot, fresh sweet peppers and thyme together to make make a tasty combination.

Easy recipe of Apricot, Sweet Pepper and Thyme Chutney - 8

To bring a little bit of zing to the flavours I’ve added few spices and red chilli flakes without making it too strong. It tastes excellent with cheese on toast or can be used to accompany with Nut loaf, veg sausages or topping for a BBQ meat. This magnificent and vibrant homemade chutney can become a delightful gift for a foodie.

How to make Apricot, Sweet Pepper and Thyme Chutney - 9

More Fruit Chutney Recipe-> Mixed Fruit Jam Chutney | Fiery Apple Chutney | Spiced Apple and Blackberry Chutney | Pineapple Chutney | Cranberry, Orange and Mango Chutney with Indian Tadka

Since preparing chutney at home is uncomplicated and cinch too and lasts for ages in the fridge, it is always worth to make your favourite chutney from scratch and I love to do that. You can prepare it with fresh and best quality ingredients, you can choose whatever flavours or combinations you fancy.

Apricot, Sweet Pepper and Thyme Chutney - 10

Just a couple of weeks ago we finished our last jar of Red Pepper and Chilli Chutney . I went to market and I saw fresh and gold Apricots, already my brain started ticking, and next, I picked up Mixed peppers and a bunch of thyme. I decided to make Apricot, Mixed Pepper and Thyme Chutney and it turned out delightful, exactly how we like.

Apricot, Sweet Pepper and Thyme Chutney - 11

Notes:- You can replace Apricot with Peaches.

Apricot, Mixed Pepper and Thyme Chutney - 12

Apricot, Mixed Pepper and Thyme Chutney

ingredients:

  • 750g fresh apricot
  • 150 g mixed peppers
  • Few sprigs thyme
  • 100g cooking apple
  • 1 medium red onion
  • 2 tbsp. ginger-garlic puree
  • 3 tbsp. olive oil
  • 12 tbsp. cider vinegar
  • 500 g brown sugar
  • 1 tbsp. red chilli flakes
  • 1/2 tsp. cinnamon Powder
  • 1/2 tsp. clove powder
  • 1 tsp. Salt

instructions:

How to cook Apricot, Mixed Pepper and Thyme Chutney

  1. Keep a few small sterile jars ready.
  2. Heat oil in a pan, add chopped onion, cook very slowly for about 15-20 minutes or until the onion becomes sticky.
  3. Meanwhile finely chop apricot, peppers, and apples or use a food processor ( I used it ) do not make a puree.
  4. Add all the chopped ingredients, ginger-garlic puree, sugar, vinegar and thyme.
  5. Add red chilli flakes, cinnamon and clove powder.
  6. Mix everything and keep stirring.
  7. Next, bring everything up to simmering point let it cook for 40-45 minutes.
  8. When the liquid reduces, you will get very thick and sticky chutney.
  9. Switch off the heat.
  10. Spoon in into sterile jars.
  11. To keep for a longer period, keep it in a cool dark place.
  12. Once opened keep it in a refrigerator and use it in a couple of weeks.
  13. Enjoy!

NOTES:

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