When we first moved to this neighborhood, my wonderful neighbors invited us over for tea and snacks. We clicked instantly. It was like we have known each other for a long time. With some samosas, she pulled out a jar and poured it into a bowl saying “This Keri dhaniye ki chutney has to be in my fridge at all times.” That piqued my curiosity instantly. Upon tasting, I was quick to ask for a recipe and she was generous enough to oblige.
Since then, I have made this chutney umpteen times. Although this chutney is meant to be a little spicy and tart, it can be customized as per taste and that is the best part about chutneys. They can be adapted as per anyone’s taste buds. This chutney goes with anything and everything. The star of this recipe is raw mango for sure. It’s tartness is very different from any other equivalent substitute and is hence, irreplaceable. Don’t wait…….make it today with some hot pakodas.
PS: Thank you Ritu for a keeper recipe 🙂
Ingredients
- 130 gm or 3 bunch Cilantro
- 2 small and spicy green Chili
- 250 gm deseeded Keri or Raw Mango (about 3/4 of a big one)
- 1 tbsp. Cumin Seed
- 2 and 1/2 tsp Rock Salt
- 1/2 tbsp. Salt
- 3 big Garlic cloves or 9 gms peeled Garlic
- 3 sprigs or 5 gms Mint leaves
- 1/2 cup Water
Instructions
- Peel the Raw Mango. This step is optional.
- Chop it roughly into pieces.
- Remove the stalk from Cilantro. You can keep the upper soft stalk with the leaves. Chop is roughly.
- Put everything in a blender and add water little by little to blend it into a fine paste. Enjoy it with hot pakodas or spicy chaat.
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