Spicy and tangy Kairi Tamatar ki Chutney, Indian Green Mango Chutney is perfect accompaniment with any Indian meal and breakfast recipe. Made with seasons best and firm green mangoes this chutney recipe is fingerlickingly delicious. Green Mango, Tomato and Green Chillies are the three main ingredients of this chutney.
About This Recipe
Kairi means Green Mango (Raw Mango) in Hindi. Tamatar means Tomato. The combination of green mango, tomato, green chillies with minimal Indian spices make this chutney spicy and tangy.
Mango is most loved Indian fruit. Apart from eating it raw, we Indians love using mango in almost all courses of meal. When in season we make maximum use of mangoes and create recipes from accompaniment to dessert.
When the first green mangoes appear in market, they are used in making pickle, murabba, amchur, chutney, etc. Aab Shola (Aam Panna), a famous refreshing summer drink is also made with green mangoes.
In this chutney, the tangy taste of raw green mango pairs well with sweet taste of ripe tomatoes. Green chillies impart heat and give nice spicy kick to the chutney. A simple tadka of cumin, mustard and hing completes the chutney.
Indian Green Mango Chutney
There are many ways and different names depending on the ingredients and place of making this chutney. This green mango chutney is also called as,
Mamidikya Tamata Chutney (Green Mango Tomato Chutney)
Kairi ki Chutney – Kairi is Hindi name for unripe green mango
Raw Mango Chutney
Green Mango Chutney
Easy South Indian Chutney Recipes
Dosakaya Pachadi – Andhra yellow cucumber chutney.
Gongura Chutney – Andhra style red sorrel leaves chutney.
Palli Chutney – Hotel style peanut chutney recipe.
Pudina Chutney – Spicy mint leaves chutney recipe.
Til ki Chutney – Spicy sesame seeds chutney.
Main Ingredients To Make Kairi Tamatar Ki Chutney
Kairi | Green Mango – Choose firm, unripe, raw green mango. Always remember to thoroughly wash the mangoes before using them. Wash and then pat dry. Peel the skin and cut the mango into pieces. Discard the seed. Taste the mango before cutting it into pieces. If the mango is sweet, then do not use it. Always try to use firm and sour green mango. Sour mango will bring nice taste in the chutney.
Tomato – If possible, use local ripe tomatoes (nattu tomatoes), as they bring nice taste and color in chutney. You can use Hybrid variety too. My mom discards the seeds, while make chutney. It is purely your choice to keep or discard the tomato seeds.
Green Chilli – Use local and slender green chillies. These are fiery and bring nice spicy taste in chutney. Mostly in chutneys which use green chillies, the spice and heat is from green chillies only. Red chili powder is not used.
Roasted Coriander Powder | Dhaniya Powder – It is one of the essential ingredient in any Indian chutney recipe. Roasted coriander powder brings aroma, taste and activates the appetite.
Garlic – Acts as a preservative and increases shelf life of chutney.
Tips To Make Best Green Mango Chutney
When tomatoes are cooked in oil on low flame, they release water. Even raw mango releases water when cooked on low. So, do not add water while cooking this chutney.
The moisture coming from both tomatoes and raw mango is enough to get these cooked.
Always cook tomatoes and green mango on low flame in oil. This will help them turn soft and it will be easy to grind.
Momade Kairi Tamatar Chutney
By reading the ingredients and preparation steps this chutney may sound simple. But when served with hot steamed rice with a spoonful of ghee, this chutney is pure feast to your taste buds. Simple potato fry or papad will be an added glory to this. Nothing can beat this combination of mommade food which is comforting and delicious.
- ½ cup grated Kairi/Raw Mango
- 1 cup chopped Tomatoes
- 8 Green chilies cut into half
- ½ tbsp. roasted Coriander powder
- ¼ tbsp. Turmeric powder
- 2 springs fresh Coriander leaves
- 3-4 cloves of Garlic, peeled
TEMPERING | TADKA:
- 1 tbsp. Oi
- ½ tbsp. Cumin seeds
- ¼ tbsp. Mustard seeds
- pinch Asafoetida (Hing)
How To Make Kairi Tamatar Ki Chutney
- In a pan 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 pan, add oil. When oil heats up add cumin and when it starts to splutter, add mustard seeds.
- When these starts to crackle add asafoetida and turn off the flame.
- Pour this tempering on to chutney and close lid for 5-10 minutes to retain aroma of tempering.
- Add love to make this kairi tamatar ki chutney taste ‘Yummy’.
Lubna's Serving Suggestion:
Serve this tangy Kairi Tamatar ki Chutney with hot rice with a spoon of ghee or you can also serve this with idli or dosa or vada.
Even you can serve this as a dip with appetizers like baby corn satay, cigar rolls, bajji, pakoda, chips, etc.
Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 109mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 2g