Raw Green Mango Chutney Recipe
Indian Chutney Recipe - Kairi chutney
Raw green mango chutney recipe with a video and step by step written instructions. This Mango Chutney
is made with raw green sour mangoes. It is a mixture of sour, sweet,
bitter and salty taste that is a great combination.
The
start of summer brings out the green mangoes in the market. If you have
a mango tree in your garden, you can
make this chutney in a jiffy.
This chutney is the highlight of the
summer meals.
You can make and keep this chutney in the fridge and use it when you want. A festival meal or an everyday snack, lunch,
dinner, this Indian chutney enhances the taste. The red chilies give a lovely color to this chutney which makes your meal
more colorful.
How to make Green Mango Chutney
Raw green Mango Aam - Kairi
Ingredients for Raw green mango chutney
- Raw Green sour Mango, peeled and grated - 1 cup
- dry(dessicated) coconut - 1/2 cup
- Red Dry chilies - 2-3 or more according to taste
- Fenugreek Seeds - ½ tea spoon
- Mustard Seeds - ½ tea spoon
- Salt - 1/2 teaspoon or to taste
- Jaggery or Sugar - 1 tablespoon
Ingredients for tempering chutney
-
Oil - 1 tablespoon.
- Mustard seeds - 1/4 teaspoon
- Cumin seeds - 1/4 teaspoon
- Asafoetida - a pinch
Making raw mango chutney
- Roast lightly, Fenugreek and mustard seeds.
- Grind coconut, roasted fenugreek and mustard seeds, salt and jaggery together to fine powder.
- Add grated mango and red chilies.
- Mix all the ingredients and grind together to paste(not too fine). Do not add any water. When sour mango is mixed with salt and jaggery, it will release some water.
- Make seasoning a
Make tempering/seasoning
- Heat oil, add 1/4th teaspoon mustard seeds and 1/4th teaspoon cumin seeds.
- When they stop spluttering, add a pinch of asafetida.
Add to chutney. Mix well.
Green mango Chutney is ready to serve and eat.
Raw Green mango chutney with red chilies - Kairi ki chutney
Raw Green mango chutney with red chilies - Kairi ki chutney
Tips :
- It is good to eat for 3-4 days if kept outside.
- You can keep it in the fridge and use it for 2 weeks.
- Choose mangoes that are a little sour. And also use more or less jaggery accordingly.
-
You can use this chutney as a sandwich spread.
Kairi chutney is
usually served with Indian breads such as
Uttappa,
Chapati,
Poori,
Phulka,
Dosa,
Paratha,
Steamed/Plain Rice
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Easy mango pickle recipe for an indian pickle, a raw mango recipe
मेथांबा - Step by step instructions to make Methamba, maharashtrian raw green mango relish recipe. Summer recipe made with raw mango. Serve with chapati, rice, dosa etc.
khursani karle uchchellu niger seed chutney powder, कारळे चटणी , खुरसणी चटणी, रामतील की चटनी
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