kairi ki chutney

Kairi ki Chutney | Raw Mango Chutney Recipe

What is Raw Mango Chutney?

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.

Let’s talk about the ingredients for the Raw Mango Chutney Recipe:

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.

Similar recipes on the blog

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.

How to use Kairi ki Chutney?

Serve it with rice and dal and complete your comfort meal.

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How to make Kairi ki Chutney?

1.This recipe makes approximately 1 cup of kairi ki chutney.

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.

kairi ki chutney

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.

kairi ki chutney

4.Bon appétit!

kairi ki chutney

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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