Raw mango chutney | salsa—This is a super tasty, tangy raw mango chutney recipe. It’s a simple recipe made with raw mango, and it has a full video and step-by-step pictures.

In this raw mango season, this is a must-try recipe with easily available ingredients at home. This raw mango chutney pairs well with hot rice, idlis, dosas, chapatis, and poori. When I tried this for the first time, we all had this with tortilla chips, freshly cut cucumber sticks, carrot sticks, and even monoco biscuits. It tasted so well with everything, we can serve this chutney as salsa | dip for parties.

I have posted thogayal with raw mango, which is a super hit recipe. This version of chutney I have seen on Instagram, and thought of giving it a try. It turned out so well and everyone at home loved it. We loved this with hot rice and it matched perfect with curd rice too. We had this as a dip with salt biscuits and it tasted yum

Do check out our Raw mango pulao, raw mango thogayal, mango sevai, raw mango pulihora, raw mango panagam, and raw mango rasam.

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Raw mango chutney recipe

Roasted raw mango chutney can be served as a dip

Course Accompaniments, Condiment

Cuisine Global, Indian

Keyword chutney recipes, dip, Mango recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 raw mango
• 2 tomato
• 4-5 green chili
• 4-5 garlic cloves
• 4 tsp oil
• 1 tsp red chili powder
• Salt as needed
• ¼ cup coriander leaves
• Few curry leaves
• 1 onion finelychopped

Instructions

• In a pan add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomato and place it upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato do add more green chilis to balance the sourness
• Cover and cook for few minutes.
• Turn it and cover and cook for few more minutes
• Switch off
• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder, this will be perfect as the mango and tomato sourness will get balanced.
• Add salt
• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.
• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice

Video

Notes

1. This raw mango chutney pairs well with hot rice, idli, dosa and chapati too.

2. You can use it as a Raw mango salsa | dip for chips and kebabs

3. Raw Mango chutney is perfect for travel | picnics too

• In a pan, add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomatoes and place them upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato, do add more green chilies to balance the sourness
• Cover and cook for a few minutes.

• Turn it and cover, and cook for a few more minutes
• Switch off.

• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder; this will be perfect, as the mango and tomato sourness will be balanced.
• Add salt.

• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.

• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice.

• Notes:
• This raw mango chutney pairs well with hot rice, idli, dosa, and chapati too.
• You can use it as a Raw mango salsa | dip for chips and kebabs
• Raw Mango chutney is perfect for travel | picnics too

The post Raw mango chutney | salsa appeared first on Jeyashri's Kitchen.

Sundakkai Thogayal recipe | Fresh Turkey berry chutney recipe – Healthy and easy thogayal recipe with video and step-by-step pictures.

I have used dried sundakkai in various recipes. I have posted kara kuzhambu using sundakkai and a classic South Indian Arai puli kuzhambu using dried sundakkai. During my recent trip to India, I learned this recipe from my mami, an expert in cooking. She taught me so many recipes, including the classic sundakkai thogayal.

Sundakkai has a lot of health benefits. It has anti-inflammatory properties and is good for diabetics. I have used onion and garlic in this recipe, you can skip that if you do not want to add. Fresh Turkey berry also called Pacha sundakkai in Tamil has bitterness in it, we can pound this in the mortar and pestle and reduce the bitterness of the sundakkai.

Also check out Vethalai thogayal, angaya podi, Thengai thogayal, and Beetroot chutney.

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Sundakkai thogayal recipe

Fresh Turkey berry chutney recipe

Course Accompaniments

Cuisine South Indian

Keyword chutney recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup Sundakkai | turkery berry
• 1 tsp ghee
• 2 tsp oil
• 2 tbsp chana dal
• 1 tbsp urad dal
• 4-5 red chilis
• 7-8 small onion
• 7-8 garlic cloves
• A small piece tamarind
• Salt as needed
• Few curry leaves

Instructions

• Wash and pound the sundakkai in a mortar and pestle.
• Add 1 tsp ghee in a pan and add the pound sundakkai
• Pounding reduces the bitterness of the sundakkai.
• Cook this for 5 minutes.
• Take out and keep aside
• Add 2 tsp oil and add chana dal, urad dal and red chili.
• Saute for a minute
• When the dal starts golden brown add the small onions and garlic.
• Add 7-8 small onions
• Add 7-8 garlic cloves
• Cook for 2-3 minutes
• Switch off
• Add curry leaves, a small piece of tamarind and salt
• Cool everything
• Grind into a thick paste.
• Sundakkai thogayal ready

Video

Notes

1. You can skip onion and garlic if you do not like the taste.

2. Sundakkai pairs well with hot rice and also with idli and dosai

3. You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal.

Wash and pound the sundakkai in a mortar and pestle.

Pounding reduces the bitterness of the sundakkai.

• Cook this for 5 minutes.
• Take out and keep aside.

• Add 2 tsp oil and add chana dal, urad dal and red chili.
• Saute for a minute.

• When the dal starts golden brown add the small onions and garlic.
• Add 7-8 small onions
• Add 7-8 garlic cloves
• Cook for 2-3 minutes.

• Switch off
• Add curry leaves, a small piece of tamarind and salt
• Cool everything.

• Grind into a thick paste.

• Sundakkai thogayal ready.

• You can skip onion and garlic if you do not like the taste.
• Sundakkai pairs well with hot rice and also with idli and dosai
• You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal

The post Sundakkai thogayal recipe appeared first on Jeyashri's Kitchen.

Andhra-style green tomato chutney – Green tomato pachadi – Raw tomato chutney recipe with full video and detailed step-by-step pictures.

Pachadi | chutney is very popular in Andhra cuisine. Their meal won’t be complete without the addition of podis and pachadis. We call it Thogayal or thuvayal in Tamil cuisine. In Andhra, they call it pachadi. They make pachadis using many vegetables. I have even posted Andhra-style beetroot pachadi, Tindora pachadi too.

Pachadis are usually served with hot rice and ghee, but they even perfectly pair well with idli, dosai, and chapati too. Last week I saw green tomatoes | and raw tomatoes in the market. I have heard from my elders at home, that they make South Indian-style kootu, Thakkali kaai kootu and pitlai using raw tomato. When I asked about recipe ideas using raw tomatoes, I got many interesting ideas from my Instagram followers.

Most of them asked me to try Andhra-style pachadi. As I am a huge fan of spicy pachadis | thogayals, I tried the same. After referring to all the recipes shared by my readers, I adapted a convenient style to suit my taste buds. It turned out so well and in a span of 2 days, I have tried this twice. We enjoyed it with plain rice, dosai, and curd rice too.

If you are a fan of thogayals or pachadis like me, check this Raw mango thogayal, Beetroot pachadi, tindora pachadi, Coriander thogayal, chow chow chutney

Can I use Ripe tomato instead of raw green tomato? Yes, you can use red ripe tomatoes if you don’t get the raw ones.

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Green tomato chutney

Andhra style raw tomato chutney recipe

Course Accompaniments, Condiment

Cuisine Indian, South Indian

Keyword Andhra style recipes,, chutney recipes, Thogayal recipes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1 big cup

Author Jeyashri suresh

Ingredients

• 5 small green tomatoes | raw tomato
• 2 tbsp oil
• 2 tbsp peanuts
• 7 red chilis
• 2 green chilis
• 1 small piece of tamarind
• ½ tbsp sesame seeds white or black
• Handful of coriander leaves
• 1 tsp cumin seeds
• 4 garlic cloves
• Salt as needed

To temper

• 1 tsp mustard seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• Few curry leaves

Instructions

• In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
• Saute for 2-3 minutes in medium flame.
• Add the coriander leaves, cumin seeds and tamarind.
• Saute till the peanuts are cooked well.
• Add little salt.
• Transfer this to a mixie jar.
• Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
• Add little salt to this.
• Cook for few minutes till the tomato shrinks.
• Add tamarind to this and cook for a minute.
• Let this cool completely.
• Pulse the peanut mixture first.
• Now add the tomatoes and grind this into a slightly coarse paste.
• Transfer this to a bowl.
• Add ¾ tbsp tbsp oil in a pan.
• Add mustard seeds, urad dal, chana dal, and curry leaves to this.
• Once the mustard splutters and the dal turns golden brown, switch off the flame.
• Top this on the chutney.
• Enjoy with hot rice and papad.
• Raw tomato chutney pairs well with idli, dosa and chapati too.

Video

Notes

1. Adjust the chilis as per your taste. Mine was a little spicy as we love that way.

2. You can saute 1 onion along with the peanuts.

3. Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.

• In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
• Saute for 2-3 minutes in medium flame.

• Add the coriander leaves, cumin seeds, and tamarind.
• Saute till the peanuts are cooked well.
• Add a little salt.

• Transfer this to a mixie jar.
• Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
• Add a little salt to this.
• Cook for a few minutes till the tomato shrinks.

• Add tamarind to this and cook for a minute.
• Let this cool completely.

• Pulse the peanut mixture first.

• Now add the tomatoes and grind this into a slightly coarse paste.
• Transfer this to a bowl.

• Add ¾ tbsp oil to a pan.
• Add mustard seeds, urad dal, chana dal, and curry leaves to this.
• Once the mustard splutters and the dal turns golden brown, switch off the flame.

• Top this on the chutney.
• Enjoy with hot rice and papad.
• Raw tomato chutney pairs well with idli, dosa and chapati too.

1. Adjust the chilis as per your taste. Mine was little spicy as we love that way.
2. You can saute 1 onion along with the peanuts.
3. Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.

The post Andhra-style green tomato chutney appeared first on Jeyashri's Kitchen.