Are you looking for the perfect summer side dish to instantly boost your appetite? You need to try this Kairi Shengdana Chutney Recipe (Raw Mango and Peanut Chutney). During the hot summer months, we often lose our craving for heavy meals. That is exactly when a tangy, spicy, and fresh condiment like this raw mango peanut dip comes to the rescue!
Rooted in traditional Maharashtrian cooking, this quick and easy recipe requires simple kitchen staples like fresh raw mango, roasted peanuts, garlic, and herbs. It is beautifully coarse, giving you a satisfying crunch with every single bite. The best part? It takes only a few minutes to blend and lightly sauté. Whether you are packing a tiffin for work or sitting down for a simple plate of dal and rice, this Kairi Shengdana Chutney will quickly become your family’s favourite flavour booster!
Also Read: Easy Ghati Masala Egg Curry Recipe (Authentic & Spicy)
Ingredients List
- 1 tsp Coriander Seeds (raw)
- ½ tsp Cumin Seeds (raw)
- 1 whole bulb of Garlic (peeled)
- Green Chillies (mixed spicy and mild, adjust to your taste)
- 2 small pieces of Ginger
- 1 chunk of Raw Mango (Kairi) (unpeeled, sour variety preferred)
- A handful of fresh Mint Leaves (Pudina) (with stems for extra flavour)
- A handful of fresh Coriander Leaves (Cilantro)
- Salt to taste (you can also mix in a little black salt for extra tang)
- 1 cup Roasted Peanuts (Shengdana) (peeled or unpeeled, based on preference)
- 1 tbsp Cooking Oil
Step-by-step Instructions
- Step 1: Blend the Base Aromatics. In a mixer jar, add the raw coriander seeds, cumin seeds, garlic, green chillies, ginger, raw mango, mint leaves, coriander leaves, and salt. Blend these together first.
- Step 2: Add the Roasted Peanuts. Once the green mixture is blended, add your perfectly roasted peanuts to the same mixer jar.
- Step 3: Pulse for a Coarse Texture. To get the authentic Kairi Shengdana Chutney texture, do not make a fine paste! Just pulse the mixer (turn it on and off quickly) about two times. You want the mixture to be nicely coarse and crumbly. (Alternatively, you can crush the peanuts separately in a mortar and pestle and mix them in.)
- Step 4: Heat the Pan. Place a pan or tawa on the stove and heat a little cooking oil.
- Step 5: Sauté the Chutney. Keep the gas flame low and add your coarsely ground peanut and mango mixture into the hot oil.
- Step 6: Cook and Serve. Continuously stir and sauté the mixture on low heat for about 2 to 3 minutes. Your spicy Raw Mango Peanut Chutney is ready to eat!
Also Read: Quick Maharashtrian Dry Chutney Recipe | Easy & Tasty
Cooking Tips
- Keep it Coarse: The magic of this dish lies in its texture. Avoid over-blending the peanuts so you can enjoy their crunchy bite.
- Don’t Peel the Mango: Keeping the raw mango skin intact adds a lovely rustic texture and balances the flavours wonderfully.
- Roast the Peanuts Well: Ensure your peanuts are properly roasted before adding them. Raw peanuts will completely change the taste of the recipe.
- Low Heat is Key: When sautéing the chutney, make sure the flame is low so the peanuts don’t burn and the flavours meld perfectly.
Variations
- Vegan Version: Good news—this recipe is completely dairy-free and naturally vegan!
- Spicy Version: If you love heat, use dark green, highly spicy chillies to give the chutney a fiery kick.
- Kids-Friendly Version: Substitute the spicy green chillies with mild, light-green ones (or skip them entirely) so kids can enjoy the tangy mango flavour without the burn.
- Sweet and Tangy Version: Add a small piece of jaggery (gud) while blending. The sweetness pairs beautifully with the sour raw mango!
Serving Suggestions
- Dal and Rice (Varan Bhat): This is the ultimate comfort food pairing. Serve a spoonful of this chutney alongside warm dal, rice, and a little ghee.
- Tiffin Boxes: Pack it with warm rotis, parathas, or bhakri (Indian flatbread) for a delicious lunchbox meal.
- Sandwich Spread: Mix a little chutney with butter and use it as a spicy, crunchy spread for your summer sandwiches.
Also Read: Maharashtrian Koshimbir: Cucumber Raw Mango Salad
Frequently Asked Questions (FAQs)
Q1: How long can I store this Kairi Shengdana Chutney?
A: You can store this raw mango peanut chutney in an airtight container in the refrigerator for up to 3 to 4 days. Because we briefly sauté the chutney in oil, its shelf life is extended!
Q2: Do I absolutely have to use raw mango (kairi)?
A: Yes! The raw mango is the star of this Kairi Shengdana Chutney Recipe. It provides a natural, tart sourness that lemon juice or tamarind just can’t replicate.
Q3: Can I skip the mint leaves?
A: Mint leaves add a very refreshing, cooling summer flavour to the dip. However, if you don’t have mint on hand, you can skip it and just use extra-fresh coriander leaves instead.
Q4: Should I remove the skin of the roasted peanuts?
A: It is completely up to your preference. You can easily make this chutney with the peanut skins on, or you can rub the roasted peanuts to remove the skins before adding them to the mixer.
Kairi Shengdana Chutney Recipe: Mango Peanut Dip
Ingredients
- 1 tsp Coriander Seeds raw
- ½ tsp Cumin Seeds raw
- 1 whole bulb of Garlic peeled
- Green Chillies mixed spicy and mild, adjust to your taste
- 2 small pieces of Ginger
- 1 chunk of Raw Mango Kairi (unpeeled, sour variety preferred)
- A handful of fresh Mint Leaves Pudina (with stems for extra flavour)
- A handful of fresh Coriander Leaves Cilantro
- Salt to taste you can also mix in a little black salt for extra tang
- 1 cup Roasted Peanuts Shengdana (peeled or unpeeled, based on preference)
- 1 tbsp Cooking Oil
Instructions
- Step 1: Blend the Base Aromatics. In a mixer jar, add the raw coriander seeds, cumin seeds, garlic, green chillies, ginger, raw mango, mint leaves, coriander leaves, and salt. Blend these together first.
- Step 2: Add the Roasted Peanuts. Once the green mixture is blended, add your perfectly roasted peanuts to the same mixer jar.
- Step 3: Pulse for a Coarse Texture. To get the authentic Kairi Shengdana Chutney texture, do not make a fine paste! Just pulse the mixer (turn it on and off quickly) about two times. You want the mixture to be nicely coarse and crumbly. (Alternatively, you can crush the peanuts separately in a mortar and pestle and mix them in.)
- Step 4: Heat the Pan. Place a pan or tawa on the stove and heat a little cooking oil.
- Step 5: Sauté the Chutney. Keep the gas flame low and add your coarsely ground peanut and mango mixture into the hot oil.
- Step 6: Cook and Serve. Continuously stir and sauté the mixture on low heat for about 2 to 3 minutes. Your spicy Raw Mango Peanut Chutney is ready to eat!
