Kairi ki Chutney (Raw Mango Chutney)

                   My today's post is something more appetizing than yesterday's Liver Fry. We all enjoy Raw Mango or Kairi as we call it in Hindi during the summer season. Whether it be simply sprinkled with red chili powder and salt or be it in a pickle form or in any other dish. And apart from the amazing taste and happiness that it gives it is also a very healthy pick. It contains high amount of Vit C that helps in formation of new blood cells and also aids in the iron absorption in the body.

                This recipe "Kairi ki Chutney" that I am sharing with you today, is a very simple and tempting Chutney recipe that can be enjoyed as a side dish to your dosa, rice, bread or even roti. 

                  It is a simple combination of  "kairi" (raw mango) and khopra (dry coconut) with green chilies which is then given a tadka to light up your taste buds.

          This Chutney has always been one of my favorites and I am sure it will also become your favorite too. It is surely very easy to make but the taste, the taste is too hard to forget.

Ingredients:

1. Kairi (Raw Mango) - 1
2.  Dry coconut - 1/2 piece
3. Green Chilies - 5 to 6 nos
4. Salt - To Taste

For Tadka:

1. Jeera (Cumin seeds) - 1/2 tsp
2. Mustard seeds - 1/2 tsp
3. Curry Leaves - 1 or 2 sprigs
4. Oil - 3 tbsp

Method:

• Wash the raw mango or kairi and cut in in small bite size pieces and discard the stone.
•  Cut the dry coconut also in small pieces.
•  In a grinder add kairi green chilies and salt and grind to a paste. Remove in a bowl and keep aside.
• Now grind the coconut in the grinder to a fine paste. Remove and add it to the bowl containing the kairi paste and mix well.

Tadka:

• Heat oil in a  kadai. 
• When the oil is hot add the cumin seeds, mustard seeds and the washed curry leaves.
• Switch off the flame. 
• Add the prepared tadka to the kairi and coconut  paste from above.
• Serve.

     It can be stored in refrigerator and it lasts well for around two days in Summer season.

     Also try these easy recipes Hyderabadi Khatti Dal, Lemon Rice, Raw Banana Fry, Tala hua ghosht (Mutton-fry) and Til ki chutney from My Mom's Kitchen.

     I would love to hear from you in the comments section below.

     Happy cooking!

Liver Fry

                     My Mom can be called a Shuddh Desi Non-vegetarian. She loves non-veg food the most so the first post on the blog also had to be something of the same category.


                 This recipe of Liver Fry is not only delicious but also nutritious. Since liver is the production house of red blood cells when consumed the iron gets readily absorbed in our body and therefore this dish is highly recommended for people suffering from Anemia. Other than that it also contains a large amount of high-quality protein, all of the B vitamins (including B12 and folic acid in significant amounts), balanced quantities of vitamin A, many trace elements and minerals including copper, zinc, chromium, phosphorous and selenium and essential fatty acids.


                     

           O.K. since this is my first post I have to learn a lot about food photography. Sorry if the picture doesn't seem to be clear but to tell you the green creepy things on the liver are green chilies that give the taste to the dish or like what my Mom says that they give taste to any dish and it is a must in every dish.


           Heading on to the recipe the main ingredient undoubtedly here is the goat Liver and the rest of the ingredients include the basic spices that any Indian kitchen has.

Ingredients:

1. Liver - 300gms
2. Cloves - 5 nos (optional) 
   
3. Cardamom - 7 nos  (optional)
4. Ginger garlic paste - 1tbsp
   
5. Red Chili powder - 1tsp
6. Turmeric powder - 1/2tsp
7. Green Chilies - 5 to 6 nos
8. Coriander - 1 bunch
9. Salt- to taste
10. Oil - 3 to 4 tbsp
     

Method:

Preparation:

• Wash the Liver well with water about four times to get rid off the raw smell.  

•  Add the red chili powder, turmeric powder, salt and ginger garlic paste to the liver and mix well using your hand.

• Grind the cloves and cardamom to fine powder.

Frying:

• Heat Oil in a Kadai for deep frying.
• When the oil is hot add the liver mixed with spices. Let it cook for about five minutes on low flame. During this time the water comes out of liver that got accumulated while washing it. Let it cook till the water gets dried.
• Now, add green chilies, coriander, ground cardamom and clove powder. Let it cook for another five minutes. Switch off the flame.
• Serve hot.

    
            This recipe tastes best with rotis and rice.

Also try Ghosht ki Kadi, Tala hua ghosht (Mutton Fry), Mutton kebabs, Kheema Cutlet and Beans and minced meat curry from My Mom's Kitchen.
  
        Do try it and share your views with me in the comments section. 

        Happy Cooking!