Easy Kairi Kadipatta Chutney Recipe | Raw Mango Dip
Discover the easiest Kairi Kadipatta Chutney recipe! This healthy, tangy raw mango and curry leaves chutney is perfect for summer. No oil needed!
Ingredients
- 1 cup Curry Leaves Kadipatta – washed, drained, and dried
- 1 handful Coriander Leaves – include the stems as they pack a lot of flavour
- Green Chillies – adjust the quantity based on your spice preference
- 1 whole Garlic Bulb – cloves separated and peeled
- 1 small teaspoon Cumin Seeds Jeera
- 4 pieces of sour Raw Mango Kairi
- Salt to taste
Instructions
- Prep and Roast the Curry Leaves: Wash your curry leaves thoroughly and drain all the water. Heat an iron pan (tawa) on medium heat and dry roast the curry leaves until they become perfectly crispy. Do not add any oil. Transfer them to a mixer jar.
- Roast the Greens: In the same pan, lightly dry roast the coriander leaves (stems included) and the green chillies. Once they soften up slightly, add them to your mixer jar.
- Roast Garlic and Cumin: Next, gently dry roast the garlic cloves and cumin seeds in the pan. Make sure to only roast them lightly so the cumin doesn't burn or turn black. Toss them into the mixer.
- Add Mango and Seasoning: Put the pieces of sour raw mango into the mixer jar along with salt to taste. Remember, do not add a single drop of water to this mixture!
- Grind Using Pulse Method: Grind the Kairi Kadipatta Chutney using the pulse method—turn the mixer on and off repeatedly. This ensures you get a wonderfully coarse, dry texture rather than a watery paste.
- Serve and Enjoy: Your tangy Raw Mango Chutney is ready to be served!