Indian Raw Green Mango Chutney Recipe
Raw green Mango Chutney Kairi 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.
Red chutney with raw green mango
How to make Green Mango Chutney Kairi chutney Recipe
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 as given below and add to kairi chutney.
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.
- Switch off flame.
- Add to chutney. Mix well.
Green mango Chutney is ready to serve and eat.
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.
Mango Chutney Kairi chutney Recipe
Ingredients
How to make Green Mango Chutney Kairi chutney Recipe
Ingredients for Raw green mango chutney
- Raw Green sour Mango peeled and grated – 1 cup
- dry copra 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
Instructions
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 as given below and add to kairi chutney.
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.
- Switch off flame.
- Add to chutney. Mix well.
- Green mango Chutney is ready to serve and eat.
Video
Notes
- Mango chutney 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
