Raw mango chutney made with raw mango, boiled gram flour, coriander seeds and cumin seeds. This is my signature dish, I have been making it since years now. I like to make it in summer. Mango is in season and the fresh raw mangoes are available. I always soak the raw mangoes with salt water for few hours before making the chutney. I prepare the chutney in bulk and store it in air tight jars. My mom always says that chutney becomes sour and loses its taste if it is stored in air tight jars for a longer period of time.

Since the day we’re born, we’re made to love and crave for something sweet. But to be honest, it’s not that easy. So, to cut the corners and make our lives easier, we’ve created a few delicious dishes that can be folded in our daily diet.

Raw mangoes are versatile and always to be a good fit for a variety of meals. They can be cooked in a variety of ways as well, and that makes them suitable for almost all occasions. We can make pickles and chutneys from them, we can add them to salads, and we can even make them into desserts. Let me present you with an interesting recipe for a raw mango chutney, one that is quick, easy to prepare, and will soon become a favorite. Good luck and cheers!. Read more about raw mango chutney recipe and let us know what you think.

During mango season, Hyderabadi kairi ki chutney or Kacchae aam ki chutney (raw mango chutney) is a fast and delicious condiment. With this chutney, even a basic dish becomes more delectable and remarkable. All you need for this raw mango chutney is a nice sour raw mango and a few minutes of your time. In each household and even across various areas in Andhra Pradesh, there are numerous small variants of this chutney. One, which is my own style, has previously been shared. This raw mango chutney is made in the Hyderabadi manner.

Making aam ki chutney is extremely popular during mango season in every household. I recall seeing this chutney at lunch and supper anytime I visited my grandmother during mango season or any of my relatives in their homes, regardless of whether the meal was special or not. Because everyone wants to enjoy as much as possible while in season, the kairi ki chutney is served as a condiment with pulao, ghost ka saalan (lamb/mutton stew), and dalcha (meat and lentil curry). I usually serve it with plain rice and tomato ki dal, as well as a side dish and a sprinkle of ghee.

My other mango chutney and mango pickle recipes may be found here.

Time to prepare: 10 minutes

Time to cook: 7 minutes

Hyderabad, Andhra Pradesh cuisine

Medium spiciness

7 or more people

Ingredients

To make the paste

    • 1 mango, unripe (or 2 medium size, about 360 gms)
    • if necessary, salt
    • 1 1/2 tbsp chili powder
    • 1 1/2 teaspoon cumin powder
    • 1/4 teaspoon turmeric powder
    • 4 garlic cloves (big)

Tempering

  • 5 tbsp. oil
  • 1/2 teaspoon mustard seeds
  • 3/4 teaspoon cumin seeds
  • 3 to 4 dry chilies
  • 2 garlic cloves (crushed or sliced, optional)
  • 15 or 2 sprigs curry leaves

Method

To make the paste

    • Mango skin should be peeled and cut into pieces.
    • Garlic, roughly chopped, should be kept on hand.
    • In a blender or mixer, combine mango chunks, garlic, chili powder, cumin powder, turmeric powder, and salt.
    • To make a coarse paste, grind the ingredients to a fine powder. Just give a few pulses and see what happens. Rep until you’re satisfied with the uniformity. This is to prevent the mango from being crushed into a fine purée.
    • It’s OK if there are still some raw mango bits visible.

Tempering

  • In a medium-sized pan or kadai, heat the oil. Allow the mustard seeds to sputter. Cumin seeds, dried chilies, curry leaves, and garlic are added.
  • Reduce the heat to low and add the coarse mango paste to the pan after the garlic is gently browned. Quickly combine the ingredients.
  • Cook for 2 to 3 minutes on a low heat before turning off.
  • Serve right away. This chutney can keep for a few days in the refrigerator.

Notes

  • Mangoes must have a tart taste. If it isn’t, add a squeeze of lemon juice to taste.
  • Adjust the amount of chilli to your liking.
  • When tempering, the garlic is utilized to infuse flavor into the chutney. Remove the garlic cloves before adding them to the chutney.

kairi ki chutney from Hyderabad (Raw mango chutney)

During mango season, Hyderabadi kairi ki chutney or Kacchae aam ki chutney (raw mango chutney) is a fast and delicious condiment. With this chutney, even a basic dish becomes more delectable and remarkable. All you need for this raw mango chutney is a nice sour raw mango and a few minutes of your time. In each household and even across various areas in Andhra Pradesh, there are numerous small variants of this chutney. One, which is my own style, has previously been shared. This raw mango chutney is made in the Hyderabadi manner.

Time to Prepare: 10 minutes

Cooking Time: 7 minutes

Time allotted Minutes: 17

Dish of the Day:

Andhra Pradesh cuisine

Mango chutney is a kind of chutney made from mangoes.

7 servings

To make the paste

  • 1 mango, unripe (or 2 small)
  • Add salt as needed.
  • Chilli powder, 1 1/2 tbsp
  • 1 1/2 teaspoon powdered cumin
  • a quarter teaspoon of turmeric powder
  • 4 cloves garlic (big)

Tempering

  • 5 tbsp Olive Oil
  • Mustard seeds, 1/2 teaspoon
  • a quarter teaspoon of cumin seeds
  • 4 dry chili peppers
  • 2 cloves garlic (crushed or sliced, optional)
  • 15 leaves of curry

To make the paste

  • Mango skin should be peeled and cut into pieces.

  • Garlic, roughly chopped, should be kept on hand.

  • In a blender or mixer, combine mango chunks, garlic, chili powder, cumin powder, turmeric powder, and salt.

  • To make a coarse paste, grind the ingredients to a fine powder. Just give a few pulses and see what happens. Rep until you’re satisfied with the uniformity. This is to prevent the mango from being crushed into a fine purée.

  • It’s OK if there are still some raw mango bits visible.

Tempering

  • In a medium-sized pan or kadai, heat the oil. Allow the mustard seeds to sputter. Cumin seeds, dried chilies, curry leaves, and garlic are added.

  • Reduce the heat to low and add the coarse mango paste to the pan after the garlic is gently browned. Quickly combine the ingredients.

  • Cook for 2 to 3 minutes on a low heat before turning off.

  • Serve right away. This chutney can keep for a few days in the refrigerator.

  • Mangoes must have a tart taste. If it isn’t, add a squeeze of lemon juice to taste.
  • Adjust the amount of chilli to your liking.
  • When tempering, the garlic is utilized to infuse flavor into the chutney. Remove the garlic cloves before adding them to the chutney.

 

I have been making kairi chutney for a while now, and I am really loving the raw mango flavour, especially when paired with the tanginess of raw mango. This is a simple chutney recipe that can be made with only a handful of ingredients.. Read more about kacchi kairi and let us know what you think.