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Aamlicious Treat: Kairi Chutney to Spice Up Your Life, Yaar!

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Chef Curry Do’pyaza

Aamlicious Treat: Kairi Chutney to Spice Up Your Life, Yaar!

Namaste and Aadaab, my food-loving friends! Chef Curry Do’pyaza here, back with another recipe that will tickle your taste buds and transport you straight to the heart of India. Today, we’re diving into the tangy, spicy, and utterly addictive world of Kacche Aam ki Chutney, or raw mango chutney.

This chutney is a summertime staple in many Indian households, especially in North and West India. As soon as the first raw mangoes hit the markets, you know it’s time to whip up a batch! We make it during festivals like Holi and Diwali, and it’s the perfect accompaniment to a simple meal on a scorching summer afternoon. It is also a popular accompaniment during the fasting month of Ramazan.

A Little History Lesson:

Chutneys have been a part of Indian cuisine for centuries, dating back to ancient times. They were originally created as a way to preserve fruits and vegetables and add flavor to bland meals. Kacche Aam ki Chutney, in particular, is believed to have originated in the regions where mangoes grow abundantly. Each family has its own unique recipe, passed down through generations.

Let’s Get Cooking!

This recipe is super simple and requires minimal effort. Trust me, even if you’re a beginner in the kitchen, you can nail this!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

  • 2 medium-sized Kaccha Aam (Raw Mangoes), peeled and chopped
  • 1/2 cup Hara Dhaniya (Fresh Coriander Leaves), roughly chopped
  • 4-5 Hari Mirch (Green Chillies), chopped (adjust to your spice level)
  • 1 inch Adrak (Ginger), peeled and chopped
  • 4-5 Kalya Lahsun (Garlic Cloves), peeled
  • 1 teaspoon Jeera (Cumin Seeds)
  • 1/2 teaspoon Kala Namak (Black Salt)
  • 1/4 teaspoon Hing (Asafoetida)
  • 2 tablespoons Sarson ka Tel (Mustard Oil)
  • 2 tablespoons Cheeni (Sugar), optional (adjust to taste)
  • Salt to taste

Instructions:

  1. Prep the Mangoes: Peel the raw mangoes and chop them into small, manageable pieces. Remember, the smaller the pieces, the easier they will be to blend.
  2. Blend the Goodness: In a blender or food processor, combine the chopped raw mangoes, coriander leaves, green chillies, ginger, garlic, cumin seeds, black salt, asafoetida, and a little water (about 2-3 tablespoons).
  3. Grind to Perfection: Grind everything into a smooth, vibrant green paste. Add more water if needed to achieve the desired consistency.
  4. Tadka Time!: Heat mustard oil in a small pan over medium heat. Once the oil is hot, add the blended chutney paste.
  5. Sauté and Simmer: Sauté the chutney for about 5-7 minutes, stirring constantly, until the raw smell disappears and the chutney thickens slightly.
  6. Sweeten the Deal (Optional): If you prefer a sweet and tangy chutney, add sugar at this stage and mix well until dissolved.
  7. Season and Serve: Add salt to taste and mix well. Let the chutney cool down completely before storing it in an airtight container in the refrigerator.

Chef Curry’s Tips for the Best Chutney:

  • Use Fresh Ingredients: The fresher the ingredients, the better the flavor!
  • Adjust the Spice Level: Don’t be afraid to experiment with the amount of green chillies to suit your taste.
  • Don’t Overcook: Overcooking the chutney can make it bitter. Just sauté it until the raw smell disappears.
  • Mustard Oil is Key: The pungent flavor of mustard oil adds a unique depth to the chutney. Don’t skip it!
  • Storage: This chutney can be stored in the refrigerator for up to a week.

Different Ways to Cook Your Chutney:

  • Gas Stove: The traditional method, as described above.
  • Induction Stove: Works just like a gas stove, but with precise temperature control.
  • Pressure Cooker: Not recommended for this recipe, as it can easily overcook the chutney.
  • Oven: Not recommended for this recipe.
  • Microwave: You can sauté the chutney in the microwave for a few minutes, stirring occasionally.
  • Air Fryer: Not recommended for this recipe.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (Approximate):

  • Calories: 50-70 per serving
  • Carbohydrates: 8-12 grams
  • Protein: 1-2 grams
  • Fat: 2-4 grams
  • Fiber: 1-2 grams

Serving Suggestions:

  • Serve it as a side dish with roti, paratha, or rice.
  • Use it as a spread for sandwiches or wraps.
  • Enjoy it as a dip with pakoras, samosas, or cutlets.
  • Pair it with grilled Chicken or Mutton for a flavor explosion.

Now it’s your turn!

Go ahead, try this simple yet delicious Kacche Aam ki Chutney recipe at home. It’s a guaranteed crowd-pleaser! Share it with your friends and family and let them experience the magic of Indian flavors. Happy cooking, folks! And don’t forget to come back for more tasty adventures!