Ah…ha…ha…the name itself is enough to tickle your taste buds…..isnt’it…??? My mom makes this Kairi Tamatar ki Chutney very often during mango season and I always end up licking my fingers. Whenever my mom says its chutney in menu for lunch, we end up having early meal. I remember my dad even use to say to my mom….whenever you are making chutney, cook more rice…as we may all end up eating more that day.
By reading the ingredients and preparation steps this chutney may sound simple to you….but let me tell you when kairi tamatar ki chutney 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 mommade and truly delicious….
Kairi Tamatar ki Chutney
- ½ cup grated Kairi/Raw Mango
- 1 cup chopped Tomatoes
- 3-4 Green chilies cut into half
- 1 tbsp. Red chili powder
- ½ tbsp. roasted Coriander powder
- ¼ tbsp. Turmeric powder
- 2 springs fresh Coriander leaves
- 3-4 cloves of Garlic, peeled
- 1 tbsp. Oil
- ½ tbsp. Cumin seeds
- ¼ tbsp. Mustard seeds
- pinch Asafoetida
- 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 asafoetida and turn off the flame.
- Pour this tempering on to chutney and close lid for 5-10 minutes to retain aroma of tempering.
- 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.
- Add love to make this chutney taste ‘Yummy’.
- Try not to add water. When tomatoes are cooked in oil on low flame they release water. Even raw mango releases water when cooked on low.
- The moisture coming from both tomatoes and raw mango is enough to get these cooked.
You can even store this chutney in a dry air tight container for a week in refrigerator.