Kairi Tamatar Chutney: Raw Mango and Tomato Chutney Recipe
1 hour 10 minutes
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About Kairi Tamatar Chutney: Raw Mango and Tomato Chutney Recipe
This Kairi Tamatar Ki Chutney (Raw Mango and Tomato Chutney) recipe is a delightful explosion of flavors, a true comfort food reminiscent of a mother's loving touch. The simple yet vibrant combination of raw mango and tomato, enhanced with aromatic spices, creates a chutney that's both tangy and spicy.Serve this chutney alongside hot steamed rice with a dollop of ghee for an unforgettable culinary experience. It also pairs perfectly with potato fry, papad, idli, dosa, or vada. The recipe is incredibly easy to follow, making it perfect for both beginners and experienced cooks.Prepare to be amazed by the depth of flavor in this seemingly simple dish. It's more than just a chutney; it's a taste of home and a celebration of Indian culinary heritage.
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Recipe Time & More
Prep10 minutes
Cook1 hour
Total1 hour 10 minutes
Ingredients
For the Chutney
- 1 cup Mango grated, raw
- 1 cup Tomato chopped
- 3-4 Chili cut into halves, green
- 1 tbsp Chili Powder red
- 0.5 tbsp Coriander Powder roasted
- 0.25 tbsp Turmeric Powder
- 2 sprigs Coriander fresh, chopped
- 3-4 clove Garlic peeled
- 1 tbsp Oil for cooking the chutney
- Salt to taste
For the Tempering (Tadka)
- 1 tbsp Oil
- 0.5 tbsp Cumin Seeds
- 0.25 tbsp Mustard Seeds
- 1 pinch Asafoetida hing
Instructions
Prepare the Chutney
- In a heavy-bottomed pan, combine the grated raw mango, chopped tomatoes, green chilies, red chili powder, roasted coriander powder, turmeric powder, fresh coriander, and salt. Cook over low heat until the tomatoes soften and the oil begins to separate from the sides.
Grind the Mixture
- Remove from heat and let the mixture cool slightly. Add the peeled garlic cloves. Grind the mixture to a smooth chutney consistency using a blender or food processor. Adjust salt to taste if needed.
Make the Tempering
- In a small pan, heat the oil for tempering. Add the cumin seeds and once they splutter, add the mustard seeds. When the mustard seeds begin to pop, add the asafoetida and immediately turn off the heat.
Combine and Serve
- Pour the tempering over the chutney. Cover the pan and let it sit for 5-10 minutes to allow the aromas to blend. Serve hot with steamed rice, ghee, idli, dosa, or vada.
Recipe Notes
Expert Tips for the Best Kairi Tamatar Chutney
- For a sweeter chutney, add a teaspoon of sugar or jaggery.
- Adjust the amount of green chilies to control the spice level according to your preference.
- Roasting the coriander seeds before grinding enhances their flavor and aroma. Toast them in a dry pan until fragrant.
- If you prefer a coarser chutney, reduce the blending time. For a smoother texture, blend until completely smooth.
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Recipe Nutrition
Calories: 78kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 150mgPotassium: 214mgFiber: 3gSugar: 5gVitamin A: 1211IUVitamin C: 18mgCalcium: 31mgIron: 1mg
Lubna karim
Articles: 6
3 Comments
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Looks so mouthwatering! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
This is perfect! Can’t wait to taste it.