Kachi kairi ki chutney | Raw mango & onion chutney| Vegan & Gluten free kachi kairi ki chutney recipe with step by step pictures and instructions
Kachi kairi ki chutney | Raw mango chutney requires 2 ingredients, easy to make under 10 minutes, is spicy and tangy, made with combination of raw green mango (known as kachi kairi in Hindi) and onions. This is vegan and gluten free too.
If you like making chutney’s, try more recipes like –
Jazz up your meals in Summer season
This chutney is best and quick accompaniment to any meal. The marriage between tart raw green mangoes and sharp pungent onions creates wonderful magic and it immediately perks up the meal specially in Summer.
Making this chutney was an integral part at my Mom’s place in summer season. As we stayed in Kachchh, the part of india where Sun is very harsh in Summers.
According to my mom the combination of onion and kachi kairi is the best to beat the heat. I have followed her foot steps and continue this tradition till now.
Making this chutney is child’s play for me. It’s just grate onion and raw mangoes, mix spices and you are done. It takes just few minutes to make and this can be stored in fridge for upto 3 to 4 days.
The similar version of this chutney is widely used here in Maharashtra. The only difference is that they add roasted peanuts and jaggery to this chutney and temper with mustard, cumin and Asafoetida (hing).
However, both taste good.
Which type of raw mango can be used?
The ones with more tartness works well for this chutney.
Serving suggestions :
How to make Kachi kairi ki chutney
Mix grated kachi kairi and grated onion. Mix salt and red chilli powder. Test the taste and adjust spices accordingly.
Store this in glass bottle and refrigerate for further use. It stays good up to 4 to 5 days.
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- Mango (Raw), peeled and grated - 1
- Onion, grated 1 big sized
- Red Chilli powder, ½ tbsp .or adjust to taste
- Salt, to taste
- Mix grated kachi kairi and grated onion. Mix salt and red chilli powder. Test the taste and adjust spices accordingly.
- Store this in glass bottle and refrigerate for further use. It stays good up to 4 to 5 days.
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