Raw Mango Chutney Recipe Indian
Coriander and raw mango chutney is a spicy-tangy green chutney. Use it as a dip for snacks like pakodas or samosas or a spread in wraps and sandwiches or serve it as a side to any meal.
Served as an accompaniment with most Indian snacks and meals, chutney is a staple in most households. For as long as I remember, I’ve always seen a jar of green chutney in our fridge. As soon as it is about to finish a new batch is made. Whether it is just a paratha or a complete meal, a little drop of chutney in the plate would add the “aha” factor in the food.
In Indian cuisine, when we say green chutney, it is mostly coriander chutney. Apart from fresh coriander leaves, the second key chutney ingredient is the one which brings the tanginess. It can be lime juice, it can be tomatoes and when in season raw mangoes. Raw mangoes are my preference.
Kancha Aamer Chatni
With lime juice you need to be careful with the quantity as it can quickly become sour and bitter. Tomatoes need to be added in much larger quantities to get the same tanginess. Raw mangoes are perfect for chutneys. If I don’t have raw mangoes, I use a combination of tomatoes and lime juice.
This year, we had a bumper season with a lot of raw mangoes in our tree and I have already stored some raw mango cubes in the freezer for future chutney batches! 🙂
Coriander and raw mango chutney is a spicy-tangy green chutney. Served as an accompaniment with most Indian snacks and meals, it is almost a staple in most households
Kairichi Chutney / Raw Mango Chutney / कैरीची चटणी
In Hindi) have a friendly tangy taste. To me it brings back memories of slices sprinkled with salt and red chili powder and enjoyed as is on a hot summer evening. The mango tree that we have in our home is of
A local mango variety which bears very small fruits and the ripe mango is not very sweet so we mostly pluck the mangoes when they are green and raw and use it for making kairi panna, pickles, and chutney. I also cut and freeze raw mango pieces so that I have it during winters to add to sambhar and chutney and sometimes also in lemonades!
I feel every cuisine has so many different kinds of “chutneys”! Wouldn’t our coriander chutney be a cilantro pesto in Italy? Or wouldn’t our onion-tomato chutney be a salsa in Mexico? Or wouldn’t we, in India, call babaganoush, eggplant chutney? 🙂
Green Mango Chutney Recipe (raw Mango Chutney) + Video
What is a your favorite chutney/dip? Do you like sweet ones or spicy ones? I really want to try so many different kinds of chutneys — even within Indian cuisine, there is so much to try but it will be great to learn and try recipes from outside of Indian cuisine too!
If you have a chutney recipe to share, I would love to know! Write in comments below or tag your picture with #weekendkitchen on instagram or connect with me on Facebook, Twitter and/or Pinterest. Or join our rather slow journey of Recipe Videos.
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Raw Mango Chutney (mavinakayi Chutney)
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.Green Mango Chutney (Raw Mango Chutney) is a spicy and tangy Indian accompaniment made using tangy green mangoes and a few other ingredients. Serve it with an Indian snack or meal for a tangy treat (vegan).
Recipe For Kanda Kairi Chutney
Here are some more chutney recipes that you may like – Mint Chutney, Sweet Tomato Chutney, Bombay Chutney, Dahi Chutney, Green Chutney, Tomato Chutney, Green Tomato Chutney, Guava Chutney, and Amla Chutney.
Green Mango Chutney (Raw Mango Chutney, Kairi Dhaniya Chutney) is a perfect spicy and tangy Indian accompaniment for your everyday summer meals.
Bright green in color, it is a flavorful blend of green mangoes, cilantro (fresh coriander leaves), mint leaves, and a few more ingredients. It is easy to make, quick, and super refreshing!
Mango Chutney, How To Make Mango Chutney Or Aam Ki Launji
When the ingredients are ready, kairi ki chutney just takes 2 minutes to come together. This chutney can be stored for 5-6 days, so you can make yourself a big batch and serve it with your everyday meals.
Raw mango chutney has many health benefits too. It contains vitamin C which immunes us from many diseases. It protects the body from diarrhea, dysentery, and indigestion-related problems during summer. Raw mango chutney prevents sunstroke, scurvy, and stomach-related disorders.
The quantity of ingredients in the kairi dhaniya chutney makes a big role in the taste, so make sure you follow the recipe to the T for the best taste and texture.
Raw Mango And Coconut Chutney
This kacche aam ki chutney recipe requires a few basic ingredients – cilantro (fresh coriander leaves), fresh mint leaves, green chilies, tangy raw green mangoes, ginger, garlic, salt, asafetida (hing), and cumin seeds.
Get the green unripe mangoes that are dark green in color and a little firm to the touch. You can also use frozen raw mangoes to make it.
The quantity of green chilies can be altered to your taste. I used Indian green chilies but you can use Thai green chilies, serrano peppers, or jalapenos.
Mango Chutney (authentic And Easy Recipe!)
Wash the green mangoes and wipe them with a paper towel. Peel the skin using a sharp knife and cut the flesh into small pieces. Discard the seeds. We need ½ cup of chopped flesh.
Tip– Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.
The sweet version of this chutney is also called aam ki launji. It is sweet and tangy at the same time and tastes delicious. You can check out the detailed recipe to make it here – Homemade Aam Ki Launji.
Easy Green Mango Chutney (5 Ingredient Recipe)
You can also add it to your chaat recipes for that extra tanginess. I often make a big batch and enjoy it on the side with our everyday Indian meals
You can slather it on sandwiches, burgers, wraps, kathi rolls, or serve it with South Indian breakfast such as idli, dosa, upma, uttapam, paniyarams, etc.
This chutney will last in the fridge for about a week when stored properly in an airtight container or a sealed jar.
Mango Coconut Chutney Recipe|mavinakayi Chutney
To increase its shelf life, use a clean and dry spoon every time you take out the chutney from the container and close the lid tightly after every use.
I do not recommend freezing this chutney as its texture changes when thawed. However, if you still have leftovers, transfer them to ziplock bags or ice cube trays and freeze them. You can use the frozen chutney to make green masala for curries and pulao.
Green Mango Chutney (Raw Mango Chutney) is a spicy and tangy Indian accompaniment made using tangy green mangoes and a few other ingredients. Serve it with an Indian snack or meals for a tangy treat.
Raw Mango Chutney (mavinkai Gojju)
Calories: 10 kcal | Carbohydrates: 2 g | Sodium: 50 mg | Potassium: 21 mg | Vitamin C: 2.7 mg | Calcium: 5 mg | Iron: 0.1 mg
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