“Dhania~Kairi Chutney / Coriander Leaves~Raw Mango Chutney” … This is a Khatta~Teekha / Spicy~Sour Chutney … The taste is really chatpata with the addition of raw mangoes which are in season now … I have also included Ajwain / Ovam (Vonvo) leaves along with other spices and ingredients and in all it’s a very delicous aromatic chutney that can be served with any dish of your choice …. Yummilicious ....
** Chutney as I mentioned before is a delicious dish that goes a long way if stored in freezer cutting down work when in hurry. Though it does require to be thawed / brought to room temperature which takes atleast 2 hrs before it can be actually served it does come in handy in emergencies. I thaw it and put a cupful in a small airtight container and keep it in the fridge while the rest is stored in the freezer. I keep the small box in fridge and see to it that its consumed within 3 days maximum. Chutney with coriander and other spices added to the same remains much better than the chutney with only coconut and chillies, the one Konkani Saraswats serve with chutney or dosa. It is prepared with coconut and is best served fresh and maximum kept in fridge for a day. Though personally I do not recommend it as coconut does have the tendency of getting spoilt even if kept in fridge. So always use those chutney fresh.
** I have included many varieties of chutney with different mix and match ingredients. In fact a few days back I posted the one with raw mango ~ curry leaves coarsely ground chutney / gooli as called in Konkani. This one however is finely ground chutney that can be served with bondas, samosa, cutlets, dosa, roti, tikki etc. Try this chatpata chutney, if you love the tangy taste of raw mangoes which are in season now. I have included ajwain leaves, which is optional, I add in a few as I have it growing in my window grill and I like it’s taste also it is good for health too. I have also added in curry leaves, ginger, garlic etc. and on the whole I would say this is a very healthy and awesome chutney and yes I have added coconut as I love to have some bulk in my chutney but it is much lesser in quantity than the normal way we prepare.
** Here is the Recipe to the Spicy Dhania~Kairi Chutney, Please do try out the same and enjoy with the dishes of your choice ….
** Ingredients :
Dhania / Coriander Leaves / Kottambari pallo : 3 cups packed leaves
Raw Mangoes / Kairi / Ambuli : 2 small sized or 1 large sized.
Coconut : 1 Cup freshly grated.
Green Chillies : 10-12 (Less spicy one’s or as per your spice level)
Curry Leaves / Kadipatta / Karbevu : 10-12 fresh small leaves
Ginger : 1 inch piece
Garlic : 8-10 large sized cloves.
Ajwain / Ovam / Vonvo : 4-5 medium sized leaves
Salt to taste
** Wash and wipe the raw mangoes, slice and cut into pieces the edible portions and discard the inner seed. Alos cut the green chillies, ginger, garlic, curry leaves and ajwain into small pieces too after cleaning and washing them. Similarly prepare the coriander leaves also.
** Now add all the finely chopped ingredients along with coconut and salt to taste into a mixer grinder and grind to a very smooth paste with 1 cup of water. Do not add in more water. You can always add in later when serving to bring to required consistency.
** Note : Always grind the chutney that you will store in freezer with minimum water to a very smooth paste. It will remain better that way, also it will get thawed faster as there wont be much of crystallization of the chutney.
** Remove the chutney in a airtight or stainless steel box with a tight lid and put it in the freezer and use and when you need. Add a small amount of the chutney in a smaller box and store it in the fridge. This can be used immediately after allowing to cool just for say 5-10 mins. However, remember to consume the one in fridge within maximum 3 days and that in the freezer withing 10-12 days.
** “Dhania~Kairi Chutney / Coriander Leaves~Raw Mango Chutney” is done are ready to be served with any dish of your choice. I had prepared Aloo (Potato) Bonda (Vada) with the addition of fresh methi leaves and fresh green peas. The bondas were delicious and the chutney tasted awesome as a combo with these bondas.
** You can apply this chutney to bread for sandwich or with cutlets, samosas, poori, chapati, dosa etc. It really depends on individual taste and this one is for all of you out there who like the taste of raw mangoes. It has that tinge of raw mangoes that is simply par excellence. Do try this out and enjoy with dishes of your choice.
** You can use the search option for "Chutney" where you will get many more chutney with addition of different ingredients, giving it different flavor too. Do try out various types of chutney’s to relish with dosa / Idly / roti etc. or with dal-chawal, cutlets, samosa, kabas too. Enjoy the dishes with your family and friends and do give me a feedback if possible. You can also click on the link below for checking the same.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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