So after the successful trial of Raw mango rice andAndhra style Kacche aam ki dal that I made a few days ago, I went ahead and made this raw mango chutney
Today, it is uncomplicated straightforward chutney made with Kacha Aam/ Raw Mango/ Kairi. You might not get juicy alphonso mangoes here in London but rawmango/kachaaam/kairi is available in abundance
Coming to post, I have prepared simple tangy and delicious chutney with raw mango. Am overwhelmed by your love and support and I wish to continue forever
Sharing her recipe to make kairi aur dhaniya ki chutney. My Mom's recipe for this chutney has always been a talk of the town and whoever tasted it claimed that it was the best chutney they have ever had
I love to eat slices of raw mango just garnished with salt and chilli powder. In India, chutneys accompany each meals and can be found in various forms
People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - CoconutChutney " with hot rice and a spoon of fresh ghee
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/Mangai Pachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
Rinse raw mango, wipe it and cut into medium pieces, grate coconut, take a mixer jar add coconut, raw mango, green chilies, jaggery and salt, grind altogether to a paste by adding water
And post marriage I got to have Raw mango rice at one of my Tamil friends home. Amma was very fond of her kitchen garden and she had planted almost all the fruits yielding trees and our gardener used to maintain it very well
of course I could have eaten it raw along with some chili powder and salt sprinkled over it but I simply chose to make this thogayal with the mango and it turned out lip smacking good when I had with some hot rice and vathals (fryums)
I wanted to make it again and post it here, but never found the time for it. But that day I was also reminded of the raw mango curry which was actually served in our office canteen during the mango season
And even though I add the green ones to chutney, a variety of curries, mango rice (Andhra style), rasam or enjoy the slices which sprinkled with salt and red chili powder and exposed to the sun for a few hours, I still cannot get enough
Every since The Boy and I had dinner one summer’s night at Bhojohori Manna, Koramangala, Bangalore, we fell instantly in love with the Bengali food and especially their raw mango chutney
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