By: Toshita Sahni
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Raw mango (Kairi) is a wonderfully versatile ingredient. A delicious and convenient way to enjoy its flavour is in the form of a chutney.
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There are many types of raw mango chutneys, which can be paired with different snacks and meals. Here's a quick and easy recipe with just three steps:
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2 big raw mangoes
1 tbsp grated coconut
1 tbsp chopped coriander leaves
4 green chillies
4 garlic cloves
½ inch ginger
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1 tsp sugar/grated jaggery
1 tsp salt
1 tbsp oil
1 sprig of curry leaves
¼ tsp mustard seeds
¼ tsp asafoetida
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Wash, peel and deseed the raw mangoes. Roughly chop and set aside. Prep the other ingredients as indicated earlier.
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Grind the raw mangoes, coconut, coriander, green chillies, ginger, garlic, salt, sugar and hing (asafoetida) together to form a smooth paste. Transfer it to a bowl.
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Prepare a tadka (tempering): heat oil and add mustard seeds and curry leaves to it. Once done, pour it over the paste made earlier. Your raw mango chutney is ready!
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For a quick tomato chutney recipe with 3 steps
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