Kacchi Keri Ni Chutney ( Gujarati Recipe)
by Tarla Dalal
Added to 245 cookbooks
This recipe has been viewed 85153 times
kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images.
kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney.
To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container.
Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india.
Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days.
In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss!
Tips for kachi keri ni chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days.
Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos.
- Combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp).
- Serve immediately or store refrigerated in an air-tight container.
Kacchi Keri Ni Chutney ( Gujarati Recipe) recipe with step by step photos
Like kachi keri ni chutney | raw mango chutney | Gujarati kachi keri chutney | then see our collection of chutney recipes and some recipes we love.
What is a Chutney? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav.
What is kachi keri ni chutney made off? kachi keri ni chutney is made from 1/2 cup peeled and grated raw mangoes, 1 cup chopped coriander (dhania), 2 green chillies , roughly chopped, 1 tsp cumin seeds (jeera) powder, 1 tbsp sugar and salt to taste.
This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. See full details of what is raw mango?
Peel them with the help of a peeler or a knife.
Grate the raw mango. Raw mango has a firm skin and pulp. It can be easily grated on grater. Thinly grated raw mangoes without skin are usually used to prepare the choonda (traditional sweet-spicy pickle of Gujarat). What's left after grating the raw mango is the raw mango seed (see image below) which you can discard. NOTE : we used one big raw mango to get 3/4 cup grated raw mangoes. This is just an indication for you.
In a mixer put 1/2 cup peeled and grated raw mangoes. See above on how to peel and grate raw mangoes?
Add 1 cup chopped coriander (dhania).
Add 2 green chillies , roughly chopped.
Add 1 tsp cumin seeds (jeera) powder.
Add 1 tbsp sugar.
Add salt to taste.
Add a little lemon juice.
Add little water (approx 2 tbsp).
Blend kachi keri ni chutney | raw mango chutney | Gujarati kachi keri chutney | in a mixer to a smooth paste. We are showing you 3 images in the process of blending. Image 1 below.
We are showing you 3 images in the process of blending. Image 2 below.
Image 3. Your kachi keri ni chutney | raw mango chutney | Gujarati kachi keri chutney | is ready.
Put the kachi keri ni chutney | raw mango chutney | Gujarati kachi keri chutney | in a glass container.
Serve kachi keri ni chutney | raw mango chutney | Gujarati kachi keri chutney | immediately or store in the fridge for 2 days or freezer for a week.
Nutrient values (Abbrv) per tbsp
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