This Khatta Aam Papad or Sour and Sweet Mango Papad is made from Raw Mango Fruit at home. This tangy Mango Papad, also known as Mango Leather or Mango Fruit Roll Up, brings back my childhood memories and joy on my face, as I just love these delicious Mango desserts. During the summer and Monsoon season, I love to indulge in binge eating Mangoes – be it sweet or sour. This sweet and sour Aam Papad is one of my favorite snacks during the summer season when Raw Mangoes are in abundance, as I can just make and store them, then eat whenever I like.
Following this easy, tangy Aam Papad recipe, you will be able to make it as you just need Raw Mangoes, some spices, and Sunlight. Making it at home ensures that there will be no preservatives or chemicals added to the snack. Mango Papad is also available in another variety, which is the sweet Aam Papad made from Ripe, juicy mangoes.
Also, be sure to check out my other Mango Recipes, such as Mango Lassi, Aam Panna, Mango Mastani, Amrakhand, Aamras, Mango Milkshake, and Mango Shake (without milk).
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Khatta Aam Papad Recipe Video
Aam Papad Ingredients
- 6-8 medium-sized Green (Raw) Mangoes
- 1 cup of water
- 1 cup of sugar
- 1 tbsp Black salt
- 1 tbsp Chaat Masala
- 1 tsp Cumin powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 tbsp of lemon juice
How To Make Khatta Meetha Aam Papad
1. Let’s proceed to making Aam Papad at home. Take 6-8 medium-sized Green (Raw) Mangoes. Wash them properly.
2. Now, peel the mangoes, remove the seeds, and roughly chop them.
3. Add the chopped pieces to a Kadai, add 1 cup of water, stir, and cover the lid. Cook on a medium flame until the mangoes become soft.
4. Keep checking in between. After cooking for 8 minutes, the mangoes should be soft and mash well with a spoon. The water should have dried up. Set aside.
5. Once the mixture gets cooled down, add it to a blender and blend to make a smooth Puree.
6. Now, strain the Puree through a sieve to get rid of any lumps(if any).
7. Take a Pan and add the Puree to it. Don’t turn on the gas yet.
8. Add 1 cup of sugar, 1 tbsp Black salt, 1 tbsp Chaat Masala, 1 tsp Cumin powder, and 1 tsp Kashmiri Red Chilli Powder.
9. Mix everything well. Turn on the gas, stir, and cook until the mixture gets thick.
10. Once it gets thick, add 2 tbsp of lemon juice. Stir and mix well. Lemon juice acts as a preservative.
11. Cook for 2-3 minutes, and you will observe that the mixture gets transparent and shiny.
12. Grease a plate with desi ghee and spread the mango paste on it. Maintain an even thickness.
13. Let the paste dry under a fan or in the sunlight. If you dry it under a fan, it will take 2 days, and if you dry it in sunlight, it will take 1 day. Just cover with a thin cloth in the sunlight to avoid dust and insects.
14. After drying, it easily gets off the plate by just scraping from the sides.
15. Cut it into any shape you like. I like the thin strips that can be rolled, and the square blocks. You can also roll them like toffees and make Mango Candy.
You can store it for 3 months, and if you put it in an airtight container and refrigerate it, then you can store it for 6 months to a year.
Enjoy the spicy and tangy Aam Papad.
Frequently Asked Questions (FAQs):
Q. Can I use ripe mangoes instead of raw mangoes?
A: To make khatta aam papad, only use raw (green) mangoes. Ripe mangoes will make it sweet, and it won’t have that tangy flavor.
Q. What if I don’t get enough sunlight?
A: You can dry it under the fan. It just takes a day longer, or you can also use a food dehydrator.
Q. Can we skip sugar?
A: Sugar helps in preservation and texture. Alternatively, use jaggery, but the taste may vary.
Q. How to make spicy aam papad?
A: Add red chilli powder and chat masala to make Chatpata Aam Papad.
Recipe Card
Khatta Aam Papad | Mango Papad Recipe
Ingredients
- 6-8 Green Raw Mangoes medium-sized
- 1 cup water
- 1 cup sugar
- 1 tbsp Black salt
- 1 tbsp Chaat Masala
- 1 tsp Cumin powder
- 1 tsp Kashmiri Red Chilli Powder
- 2 tbsp lemon juice
Instructions
- Let’s proceed to making Aam Papad at home. Take 6-8 medium-sized Green (Raw) Mangoes. Wash them properly.
- Now, peel the mangoes, remove the seeds, and chop them roughly.
- Add the chopped pieces to a Kadai, add 1 cup of water, stir, and cover the lid. Cook on a medium flame until the mangoes become soft.
- Keep checking in between, after cooking for 8 minutes, the mangoes have become soft and get mashed well with a spoon, also the water has dried up. Keep aside.
- Once the mixture gets cooled down, add it to a blender and blend to make a smooth Puree.
- Now, strain the Puree through a sieve to get rid of any lumps(if any).
- Take a Pan and add the Puree to it. Don’t turn on the gas yet.
- Add 1 cup of sugar, 1 tbsp Black salt, 1 tbsp Chaat Masala, 1 tsp Cumin powder, and 1 tsp Kashmiri Red Chilli Powder.
- Mix everything well. Turn on the gas, stir, and cook until the mixture gets thick.
- Once it gets thick, add 2 tbsp of lemon juice. Stir and mix well. Lemon juice acts as a preservative.
- Cook for 2-3 minutes, and you will observe that the mixture gets transparent and shiny.
- Grease a plate with desi ghee and spread the mango paste on it.
- Let the paste dry under a fan or sunlight. If you dry it under a fan, it will take 2 days, and if you dry it in sunlight, it will take 1 day. Just cover with a thin cloth in the sunlight.
- After drying, it easily gets off the plate by just scraping from the sides.
- Cut it into any shape you like.
- You can store it for 3 months, and if you put it in an airtight container and refrigerate it, then you can store it for 6 months to a year.
- Enjoy the spicy and tangy Aam Papad.
