Kairi ki chutney is basically a variation of green chutney with a prominent taste of raw mangoes. This is spicy and tangy chutney with the fresh aroma of mint and coriander leaves. During summers when the market is loaded with the supplies of raw mangoes, this chutney is a tangy way to add those kairis to your diet. It is a great accompaniment for your dal chawal platter or parathas. It is very easy and simple to make, as most of the chutneys.
Raw Mango: Make sure to get non-fibrous, tangy and raw mangoes as in raw kairis. Do not use ripened raw mangoes. It is a better idea to grate the raw mangoes instead of chopping them as the chopped chunk often remains in the chutney, although they make up for a nice bite.
Other ingredients: When you find raw mangoes in the market, you will also see fresh and flavorful mint leaves. And therefore it is a great idea to combine the two. Other than this raw onion is added which not only increase the flavor of the chutney but is also a cooling agent and therefore works well during summers. Further to set the consistency and maintain the color of the chutney, add ice cubes instead of water. Make sure not to add too much of that.
Loads of chutneys are there on the blog. Especially the green chutneys have been clubbed together here. Other than these indispensable for the chaat recipes are the chutneys for chaat. You might also like the collection of fasting chutney recipes.
1.This recipe makes approximately 1 cup of kairi ki chutney.
2.In a grinder jar combine all the ingredients, i.e. 2 chopped raw mangoes, ½ cup each coriander and mint leaves, 2 chopped green chilies, black salt to taste, 1 chopped onion and 2-3 ice cubes.
3.Grind. I like rough texture of my chutneys. You can blend it into a fine paste. Make sure not to blend too much otherwise the chutney loses its color and flavor.
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
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