Mango Chutney Kairi chutney Recipe
Raw green Mango Chutney Kairi chutney Recipe is made with raw green sour mangoes. It is a mixture of sour, sweet, bitter and salty taste that is a great combination. 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 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.
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
Tips :
- 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