Raw Mango Chutney |Kairichi Chutney

May 20, 2024Niketa
Raw Mango Chutney

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 1 cup

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3.1

Raw Mango Chutney aka Kairichi Chutney is a rustic Maharashtrian condiment recipe. This flavorful chutney is made using raw mangoes (Kairi), coriander leaves, chilies, garlic and dry coconut. This irresistible chutney is then tempered with oil, mustard seeds, cumin seeds & red chilies.

People usually await summer for it brings along mangoes but I await summer for it brings tart raw mangoes. I have grown up eating this kairichi chutney all summer long. Every household has their own version of chutney recipe. Today I am sharing my family chutney recipe which is a perfect balance of spicy, tangy and sour flavors. This chutney recipe is super easy to make. All you have to do is grind all the ingredients and then make a tadka to bring out the delicious flavor in this chutney.

I love to pair this chutney with hot rotis, dosa, cheelas, idlis. This chutney even makes a delicious spread for sandwiches too.

Ingredients To Make Raw Mango Chutney

  • Raw Mango: Raw Mango is the star ingredient of the chutney recipe. Make sure to choose firm, tart raw mangoes.
  • Dry Coconut: I have used dry coconut in this recipe as its mildly nutty flavor and has a pleasant sweetness. Alternatively, you can add fresh coconut. The taste of the chutney will slightly differ but the end result will be delicious.
  • Chilies: I have added green chili to this chutney as it adds heat to this recipe. I have also used dried red chili for the tempering.
  • Tempering ingredients: A tempering of oil, mustard seeds, cumin seeds and red chilies brings out delicious flavors in this chutney.
  • Jaggery Powder: Addition of Jaggery Powder balances out tangy, sour and spicy flavors in this chutney.
Kairichi Chutney

How To Make Kairichi Chutney:

Thoroughly wash the green mangoes and wipe them with a kitchen towel. Peel the skin and roughly chop into small pieces. Discard the raw mango pit. In a blender add raw mangoes, coriander leaves, garlic, green chilies, jaggery powder, water and salt. Grind to form a coarse chutney. Transfer the chutney to a bowl. Heat the oil in a pan, to it add mustard seeds, cumin seeds and red chilies, let everting splutter. Pour this tempering over the chutney. Mix well and serve.

Serving Suggestions:

This raw mango chutney not only pairs well with hot rotis, idlis, dosa but also tastes great with Dhokla, Pakoras. I love to add a spoonful to the chaat recipes and even slather it on a sandwich.

Storage:

Store the chutney in an air tight container for about a week. To increase the shelf life make sure you use a clean and dry spoon to scoop the chutney every time. I generally don’t recommend freezing this chutney as the texture changes when thawed.

Here are some more condiments that you may like:

Raw Mango Relish | Kairicha Takku

Basil Pesto Recipe

Schezwan Sauce

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Recipe:

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Raw Mango Chutney | Kairichi Chutney

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Serves: 1 cup

Raw Mango Chutney is an irresistible chutney made with coconut, raw mangoes, chilies and garlic. It tastes spicy and sour and makes a great condiment.

Ingredients

For Chutney

  • 2 small Raw Mango , 1.5 cups
  • 1 cup Coriander Leaves
  • 1/4 cup Dry Coconut
  • 4 Green Chilies
  • 3 Small Cloves Gralic
  • 1 tbsp Jaggery Powder
  • 1/2 tsp Salt
  • 1/4 cup Water

For Tempering

  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 Dry Red Chili
  • 2 tsp Oil

Method

For Chutney

  • 1)

    Start by thoroughly washing raw mangoes. Pat dry it with kitchen towel and peel the skin. Chop them into small pieces. Remove and discard the raw mango pit.

  • 2)

    In a blender or a grinder add the chopped mangoes, coconut, garlic , green chilies, coriander leaves, salt and jaggery powder. Grind all the ingredients by adding water to a coarse chutney.

  • 3)

    Transfer the chutney to a bowl.

For The Tempering

  • 1)

    In a pan add oil, mustard seeds, cumin seeds, once they splutter add dry red chilies. Pour the tempering over the chutney and serve it with hot rotis, dosa, or use in sandwiches.

Notes

  • Make sure to use raw mangoes that are sour and unripe.
  • You can use fresh coconut instead of dry coconut. The flavors will be slight different but will still taste delicious.
  • Add water based on how you like the consistency of the chutney. For a thicker consistency add less water.
  • You can add 1-2 cubes of ice while blending the chutney as it helps to retain the bright green color for longer.

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