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 !!
Small Onion Samosas, give remembrance to college canteen. You can locate these samosas at railway station, Tea stalls and of course the canteens. Onion Samosas have very crisp exterior with spicy onion filling which make it an addictive snack.
Here we go with the recipe,
- All purpose flour (Maida) 1 cup
- Wheat flour ¼ cup
- Rice flour ¼ cup
- Lemon Juice 2 tsp
- Ajwain 1 tsp
- Salt ¼ tsp
- Onion 2 large (sliced)
- Green Chilli 2 chopped
- Beaten Rice ½ cup grounded
- Coriander Leaves few chopped
- Red chilli powder ½ tsp
- Salt To taste
- Flour glue ¼ cup maida mixed in little water, thick consistency
- Take a bowl, mix flour, salt and lemon juice. Add warm water, to make a smooth but stiff dough. Cover with a damp cloth and keep aside for half hour.
- In the meantime we will prepare the filling. Heat oil in a small wok. Add sliced onions and saute on low flame for 4 to 5 minutes. Add red chili powder and mix well. Turn off flame. Add the beaten rice and coriander leaves and mix well. Add salt when we start stuffing the samosas.
- Make the lemon sized balls from the dough. Roll out two balls into a thin rotis. Sprinkle some oil on one roti, placing second roti on it, and again rolling them to a thinner roti.
- Heat the griddle and place a roti on it and allow it to cook on each side. The roti should be semi cooked. Remove the roti from the griddle and slowly separate the two rotis. Similarly prepare all the rotis.
- Divide each roti into two halves. Put some glue on the border of semicircular portion of the roti. Fold it to make a cone. Fill with the onion mixture. Seal the samosas again with the glue. Let them rest for half hour. The samosas are ready for frying. (see below pic)
- Deep fry the samosas on medium flame until crisp and light brown.
Crispy onion samosas can be served with ketchup, coriander chutney, or simply with a cup of tea!!