Kairi-Tamatar Ki Chutney/Raw Mango-Tomato Chutney

4 from 2 votes

By reading the ingredients and preparation steps this chutney may sound simple to you but let me tell you when this is served with hot steamed rice with a spoonful of ghee pure feast to your taste buds.
Simple potato fry or papad will be an added glory to this. Nothing can beat this combo of comfort food, which is mom made and truly delicious.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Served AsLunch
Recipe Taste Salty, Tangy
Servings 4


  • ½ cup Raw Mango grated
  • 1 cup Tomatoes chopped
  • 3-4 Green chilies cut into half
  • 1 tbsp Red chili powder
  • ½ tbsp Coriander powder roasted
  • ¼ tbsp Turmeric Powder
  • 2 sprig Coriander leaves fresh
  • 3-4 Clove Garlic peeled
  • Oil
  • Salt to taste


  • 1 tbsp Oil
  • ½ tbsp cumin seed
  • ¼ tbsp Mustard seeds
  • pinch Asafetida


  • In a heavy bottom cooking vessel add all the ingredients listed above except garlic cloves. Cook on low till tomatoes turn soft and oil starts to release from sides.
  • Turn off the flame and leave it cool. Add peeled garlic cloves and grind to smooth. The consistency should be of dip or chutney. Season with salt if needed.
  • For tempering take a heavy bottom cooking vessel, add oil and when it heats up add cumin and when it starts to splutter, add mustard seeds.
  • When these starts to crackle add asafetida and turn off the flame.
  • Pour this tempering on to chutney and close lid for 5-10 minutes to retain aroma of tempering.
  • Serve with hot rice with a spoon of ghee or you can also serve this with idli or dosa or vada.

Please appreciate the author by voting!

4 from 2 votes

Recipe Nutrition

Calories: 78 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 150 mg | Potassium: 214 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1211 IU | Vitamin C: 18 mg | Calcium: 31 mg | Iron: 1 mg

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Lubna karim
Lubna karim

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