Every Indian household is aware of chutneys as it is well liked by almost every one,though the proportion and recipe might differ from kitchen to kitchen. Here I would be sharing my recipe of kairi ki chutney that I have been making since years. Many of my lovely readers have been asking for the recipe of Kacche aam ki chutney since quite some time. Not only in this mango season but I make this chutney any time of the year as I freeze raw mangoes in bulk . In one of my earlier post I have shared the tips and tricks onhow you can store raw and ripened mango easily until next mango season.
June has started and you can see that mangoes are slowly fading away from the market. Its not too late, rush to the market, grab some raw mangoes and store them the way I do it. Then you can tickle your taste buds with this zesty Kacchey aam ki chutney not only in mango season but anytime of the year.
The recipe which I am sharing with you all is probably one of the best raw mango chutney you would have ever had… Here is how I do this chutney and earn bays each and every time I make it..
2 nos, raw mango (medium)
1 cup, fresh green coriander leaves, tightly packed
1/2 cup, fresh mint leaves
3 nos, green chilies (you may adjust as per preference)
5 nos, garlic cloves, peeled
3/4 tsp, black salt (kala namak)
3/4 tsp, cumin seeds
Wash, peel and chop mangoes
Clean, thoroughly wash coriander leaves and mint leaves.
Dry roast cumin seeds
Blend all the ingredients together in a blender until smooth. I do not add any water to blend this chutney
Check for salt if required.
Enjoy with your meals, parathas, pakodas, sandwiches, chaats or anything or your choice.
Store in a clean airtight container upto 10 days. Note: You may normal salt, if black salt is not available.