Hyderabadi kairi ki chutney (Raw mango chutney)

Hyderabadi kairi ki chutney or Kacchae aam ki chutney (raw mango chutney) is a quick and tasty condiment which you can enjoy in mango season. Even a simple meal becomes more scrumptious and extraordinary with this chutney. This raw mango chutney is so easy and quick to prepare and all you need is a good sour raw mango. There are many minor variations of this chutney in each home and even between different places in Andhra Pradesh. I have already shared one which is my home style. I am preparing this raw mango chutney in Hyderabadi style.

During the mango season it is very popular in every home to make aam ki chutney. I still remember that whenever I visited my grandma during the mango season or any of my relatives in their home, I almost always see this chutney during lunch and dinner regardless of whether the meal is a special one or not. The kairi ki chutney is served as a condiment even if the meal is pulao, ghost ka saalan (lamb/mutton curry) and dalcha (meat and lentil curry) because everyone wants to enjoy as much as possible when in season. I mostly enjoy it with plain rice, tomato ki dal along with a drizzle of ghee and a side dish.

You can see my other mango chutney and mango pickle recipes.

Preparation time: 10 mins

Cooking time: 7 mins

Cuisine: Hyderabad, Andhra pradesh

Spiciness: Medium

Serves: 7 or more

Ingredients

    For the paste

  • Raw Mango – 1 (or 2 medium size, about 360 gms)
  • Salt – as required
  • Chilli powder – 1 1/2 tbsp
  • Cumin powder – 1 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garlic cloves – 4 (big)
  • Tempering

  • Oil – 5 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 3/4 tsp
  • Dry chillies – 3 to 4
  • Garlic cloves – 2 (crushed or sliced, optional)
  • Curry leaves – 15 or 2 sprigs

Method

    For the paste

  • Peel the skin of the mango and cut into pieces.
  • Roughly chop garlic and keep it ready.
  • Add mango pieces, garlic, chilli powder, cumin powder, turmeric powder and salt to a blender or mixer.
  • Grind to a little coarse paste. Just give a few pulses and check. Repeat this until you are happy with the consistency. This is to make sure that the mango is not ground to a fine puree.
  • It is fine if you still see some raw mango pieces.
  • Tempering

  • Heat the oil in a pan or kadai on a medium flame. Add mustard seeds and let it splutter. Add cumin seeds, dry chillies, curry leaves and garlic.
  • When the garlic is lightly browned lower the flame and add the coarse mango paste to the pan. Mix quickly.
  • Cook for about 2 to 3 minutes on a low flame and then switch off.
  • Serve immediately. This chutney can be kept in the fridge for a few days.

Notes

  • Mango has to be sour. If it is not, add a little lemon juice as per your taste.
  • Adjust chilli as per taste.
  • The garlic used when tempering is for infusing the flavour into the chutney. You can remove the garlic before adding it to the chutney.

Hyderabadi kairi ki chutney (Raw mango chutney)

Hyderabadi kairi ki chutney or Kacchae aam ki chutney (raw mango chutney) is a quick and tasty condiment which you can enjoy in mango season. Even a simple meal becomes more scrumptious and extraordinary with this chutney. This raw mango chutney is so easy and quick to prepare and all you need is a good sour raw mango. There are many minor variations of this chutney in each home and even between different places in Andhra Pradesh. I have already shared one which is my home style. I am preparing this raw mango chutney in Hyderabadi style.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Side Dish
Cuisine: Andhra Pradesh
Keyword: mango chutney
Servings: 7

Ingredients

For the paste

  • 1 Raw mango (or 2 small)
  • Salt as required
  • 1 1/2 tbsp Chilli powder
  • 1 1/2 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • 4 Garlic cloves (big)

Tempering

  • 5 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 3/4 tsp Cumin seeds
  • 4 Dry chillies
  • 2 Garlic cloves (crushed or sliced, optional)
  • 15 Curry leaves

Instructions

For the paste

  • Peel the skin of the mango and cut into pieces.
  • Roughly chop garlic and keep it ready.
  • Add mango pieces, garlic, chilli powder, cumin powder, turmeric powder and salt to a blender or mixer.
  • Grind to a little coarse paste. Just give a few pulses and check. Repeat this until you are happy with the consistency. This is to make sure that the mango is not ground to a fine puree.
  • It is fine if you still see some raw mango pieces.

Tempering

  • Heat the oil in a pan or kadai on a medium flame. Add mustard seeds and let it splutter. Add cumin seeds, dry chillies, curry leaves and garlic.
  • When the garlic is lightly browned lower the flame and add the coarse mango paste to the pan. Mix quickly.
  • Cook for about 2 to 3 minutes on a low flame and then switch off.
  • Serve immediately. This chutney can be kept in the fridge for a few days.

Notes

  • Mango has to be sour. If it is not, add a little lemon juice as per your taste.
  • Adjust chilli as per taste.
  • The garlic used when tempering is for infusing the flavour into the chutney. You can remove the garlic before adding it to the chutney.
Copyright © 2021 www.oceanofrecipes.com. All rights reserved.