Yesterday when I went to market for vegetable shopping, I could see kachhi Kerry on almost every vegetable counter. I was tempted and I bought some Kerry. Immediately after reaching home, I made raw mango akka kachhi Kerry chutney.
There are many recipes where main ingredient is raw mango. Aam ka panna, Kerry chunda, Kerry ki curry and chutney. This summer, I will definitely try catching up these recipes…J
You can serve this raw mango chutney with any kind of stuffed paratha such as Aaloo paratha / Matar paratha .
Here we go,
- Raw Mango – 1 small (peeled, cut into small pieces)
- Onion – 1 small (Cut into pieces)
- Coriander Leaves – 100gms
- Pudina Leaves _ few (optional)
- Green Chilli – 1 small
- Salt – To taste
- Chop raw mango, onion and green chilli into small pieces.
- Wash coriander leaves in the water.
- Grind all the ingredients in a mixer grinder.
- Raw mango chutney is ready.
The color of chutney is because of the onion used. You can also used white onion or spring onion. then probably the color of the chutney will be more green.
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Do not forget to check our Coconut Lasoon Chutney and yummy Matar Kachori !!
Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.
The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.
Here we go with the recipe,
Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.
- Sabudana (sago) – 1 cup (Soaked overnight and drained)
- Potato – 1 medium (boiled, peeled and cut into small pieces)
- Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
- Green Chillies – 2 (finely chopped)
- Cumin seeds – ½ tsp
- Lemon Juice – 1tsp
- Coriander Leaves – few (chopped)
- Senda namak – To taste
- Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
- Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
- Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
- Add coarsely crushed peanuts and salt. Sauté again for a minute.
- Close the flame. Add lemon juice.
- Garnish with coriander leaves.
Serve hot with sweet curd!!