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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.