Kachi Keri Ni Chutney
Fresh raw mango chutney with green chilli, jaggery, and cumin. Summer-only condiment — tangy, spicy, perfect with thepla, khakhra, and parathas.
Ingredients
Main
- Jaggery — 100 g (whole)
- Raw Mango — 200 g (grated)
- salt (optional) (whole)
Spice
- Red Chilli Powder (Lal Mirch) — 2 g (ground)
Tempering
- oil — 2 tbsp (whole)
Method
- Wash, peel and finely grate 200 g raw mango (kachi keri).
- Heat the oil in a pan, add the grated raw mango and saute for 2-3 minutes until it softens.
- Add the jaggery, salt and red chilli powder. Cook on low-medium flame, stirring, for 6-8 minutes until the jaggery melts and the chutney turns thick, glossy and sweet-sour.
- Taste and balance the sweet-sour-spicy flavour, cooking a minute longer if you want it thicker.
- Cool completely and store in a dry glass jar. Serve this Gujarati kachi keri chutney with thepla, paratha or as a tangy side.
Common questions
- How many calories in one plate of Kachi Keri Ni Chutney?
- 151 kcal per plate.
- How much cooking time?
- 10 min.