Rayalaseema style mango chutney

Kacche aam ki chutney or kairi ki chutney (raw mango chutney) is a very popular chutney in my hometown Anantapur (Rayalaseema region in Andhra Pradesh) and in my home. I am sharing how I make this raw mango chutney which is a good accompaniment as a side dish for any meal at home. I am a big mango lover whether it is raw or sweet, I enjoy them a lot. I bought a few raw mangoes from the market as it is mango season. The first thing that comes to my mind is to just cut the raw mango, dip in salt and chilli powder and enjoy. I love to eat raw mango like this and I had a lot during both my pregnancies. I still love it.

This aam ki chutney always brings back my childhood memories, especially during the school holidays which coincide with the mango season. Whenever I visit my grandparents or my relatives this aam ki chutney will be there as an accompaniment regardless of the dishes served or whether it is lunch or dinner.

Aam ki chutney or kairi ki chutney is very simple, quick and easy to prepare. It can be prepared by grating the mango or by grinding to a coarse paste with a few spices. I have showed both methods in this recipe.

This chutney must be spicy as the sourness and the spiciness go well together. Even a simple meal like dal and rice can be spiced up with this kairi ki chutney.

Refer to my other mango related recipes.

Preparation time: 10 mins

Cooking time: 5 mins

Cuisine: Andhra pradesh

Spiciness: Medium

Serves: 7 or more

Ingredients

  1. Raw Mango – 1 (200gms) or 2 medium size
  2. Salt - as required

    3. Tadka

  3. Oil - 1 tbsp
  4. Mustard seeds – 1 tsp
  5. Cumin seeds – 1/2 tsp (optional)
  6. Dry chillies - 3 to 4
  7. Garlic cloves – 3 to 4 (big, crushed)
  8. Curry leaves – 15
  9. Chilli powder – 1 to 1 1/2 tsp
  10. Turmeric powder – 3/4 tsp
  11. Green chillies – 3 (slit or sliced, optional)

Method

  1. Peel the skin, grate the mango and keep it aside along with its seed.
  2. If you want you can also grind the mango pieces along with chilli powder and turmeric powder in a mixer. Grind coarsely. It is alright if a few bits of mango remain.
  3. Heat the oil in a vessel or pan. When hot add the mustard seeds and let it crackle. Add dry chillies, curry leaves, garlic cloves and green chillies. Stir well for a few seconds. Do not brown the garlic, just saute until light and transparent in colour.
  4. Add turmeric powder and chilli powder. Be careful not to burn the spices. Simmer the flame while adding the spices. After a few seconds add grated raw mango along with its seed. Then add salt and mix well on a low flame.
  5. If making with a coarse paste, add this with the mango seed. Mix it quickly on low flame.
  6. Stir it for a couple of minutes and then switch off.
  7. You can serve immediately and enjoy with your meal. You can serve this with rice and dal as a side dish.

Notes

  1. The mango chutney stays for more than 4 days while kept in the fridge. Before serving just bring it to room temperature. No need to heat.
  2. Mango has to be sour. If it is not, add a little lemon juice as per your taste.
  3. Kids enjoy the mango seed. If you do not like or do not want it, you can avoid.
  4. Sometimes I add chilli powder, salt and turmeric powder to the grated mango directly, mix and then add to the seasoning/tadka before blending it well.
  5. The colour of the chutney also varies because of chilli powder and turmeric powder if you use more or less of them.
  6. You can use chilli powder or green chillies or both as per taste.
  7. If you are adding green chillies, fry it while tempering (tadka).
  8. Add garlic as per taste. You can also use finely chopped garlic while tempering instead of crushed garlic.

Rayalaseema style mango chutney

Kacche aam ki chutney or kairi ki chutney (raw mango chutney) is a very popular chutney in my hometown Anantapur (Rayalaseema region in Andhra Pradesh) and in my home. I am sharing how I make this raw mango chutney which is a good accompaniment as a side dish for any meal at home.

  1. 200 gm Raw mango ((1 big or 2 medium))
  2. Salt (as per taste)

Tadka

  1. 1 tbsp Oil
  2. 1 tsp Mustard seeds
  3. 1/2 tsp Cumin seeds ((optional))
  4. 4 Dry chillies
  5. 4 Garlic cloves ((big, crushed))
  6. 15 Curry leaves
  7. 1 tsp Chilli powder
  8. 3/4 tsp Turmeric powder
  9. 3 Green chillies ((slit or sliced, optional))

  1. Peel the skin, grate the mango and keep it aside along with its seed.

  2. If you want you can also grind the mango pieces along with chilli powder and turmeric powder in a mixer. Grind coarsely. It is alright if a few bits of mango remain.

  3. Heat the oil in a vessel or pan. When hot add the mustard seeds and let it crackle. Add dry chillies, curry leaves, garlic cloves and green chillies. Stir well for a few seconds. Do not brown the garlic, just saute until light and transparent in colour.

  4. Add turmeric powder and chilli powder. Be careful not to burn the spices. Simmer the flame while adding the spices. After a few seconds add grated raw mango along with its seed. Then add salt and mix well on a low flame.

  5. If making with a coarse paste, add this with the mango seed. Mix it quickly on low flame.

  6. Stir it for a couple of minutes and then switch off.

  7. You can serve immediately and enjoy with your meal. You can serve this with rice and dal as a side dish.

  1. The mango chutney stays for more than 4 days while kept in the fridge. Before serving just bring it to room temperature. No need to heat.
  2. Mango has to be sour. If it is not, add a little lemon juice as per your taste.
  3. Kids enjoy the mango seed. If you do not like or do not want it, you can avoid.
  4. Sometimes I add chilli powder, salt and turmeric powder to the grated mango directly, mix and then add to the seasoning/tadka before blending it well.
  5. The colour of the chutney also varies because of chilli powder and turmeric powder if you use more or less of them.
  6. You can use chilli powder or green chillies or both as per taste.
  7. If you are adding green chillies, fry it while tempering (tadka).
  8. Add garlic as per taste. You can also use finely chopped garlic while tempering instead of crushed garlic.
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