Kairi Shengdana Chutney Recipe: Mango Peanut Dip
Learn how to make the perfect Kairi Shengdana Chutney! This tangy, spicy raw mango and roasted peanut chutney recipe is a delicious summer side dish.
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!