Kairi or Dhaniya ki Chutney \ Raw Mango and Coriander Chutney
Green chutney is nothing new to Indian house holds, yet each home has it's own way to make it. The proportion of the ingredients and addition of a few different ones make a huge difference in the taste of this humble dish. My Mom's recipe for this chutney has always been a talk of the town and whoever tasted it claimed that it was the best chutney they have ever had. So this time when she was visiting me, I stood next to her with a pen and a notebook and measured all the ingredients, she dumped into the blender and now when I made the chutney following her recipe, it came out exactly as hers. Sharing her recipe to make kairi aur dhaniya ki chutney. Do let me know how it turned out for you :)
All you need is
Fresh Dhaniya \ Coriander - 3 cups
Fresh pudina \ Mint - 1 cup
Green chili - 2-3
Ginger - 2 inch piece
Garlic - 6-8 cloves
Kairi \ Raw mango - 1 ( medium )
Salt to taste
Heeng \ Asafoetida - 1\4 tsp
Zeera \ Cumin seed - 1 tsp
Method of preparation
Clean mint and coriander and remove the hard stems.
Wash nicely under running water.
Add all the ingredients in a blender and blend to make a smooth chutney.
Add just a tbsp or two of water if required to blend the ingredients.
Transfer the chutney in an airtight container and store in refrigerator for up to a week.
