Kairichi Dal / Raw Mango Chutney | How to make Kairichi Dal / Raw Mango Chutney

By Poonam Bachhav  |  19th Mar 2016  |  
5.0 from 1 review Rate It!
  • Kairichi Dal / Raw Mango Chutney, How to make Kairichi Dal / Raw Mango Chutney
Kairichi Dal / Raw Mango Chutneyby Poonam Bachhav
  • Prep Time

    4

    Hours
  • Cook Time

    5

    mins
  • Serves

    4

    People

109

1





About Kairichi Dal / Raw Mango Chutney Recipe

A popular Maharashtrian spring delicacy made from Raw mango and soaked Chana Dal. A quick yet delicious preparation.

Kairichi Dal / Raw Mango Chutney is a delicious dish which is enjoyed by the people of every age group. The recipe by Poonam Bachhav teaches how to make Kairichi Dal / Raw Mango Chutney step by step in detail. This makes it easy to cook Kairichi Dal / Raw Mango Chutney in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kairichi Dal / Raw Mango Chutney at home. This amazing and mouthwatering Kairichi Dal / Raw Mango Chutney takes 240 minutes for the preparation and 5 minutes for cooking. The aroma of this Kairichi Dal / Raw Mango Chutney is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kairichi Dal / Raw Mango Chutney is a good option for you. The flavour of Kairichi Dal / Raw Mango Chutney is palatable and you will enjoy each and every bite of this. Try this Kairichi Dal / Raw Mango Chutney and impress your family and friends.

Kairichi Dal / Raw Mango Chutney

Ingredients to make Kairichi Dal / Raw Mango Chutney

  • 1 cup chana dal
  • 1/4 cup grated Kairi / Raw mango
  • 1/4 cup fresh scrapped coconut
  • 1-2 green Chilies
  • 2 tsp sugar
  • 1/4 cup finely chopped fresh coriander
  • 1/4 tsp Hing / asafoetida
  • 1/4 tsp Haldi / turmeric
  • 1/4 tsp mustard seeds
  • 1 tbsp oil
  • salt to taste

How to make Kairichi Dal / Raw Mango Chutney

  1. Soak the Chana Dal for at least 4 hours. Drain the dal completely and grind it coarsely .
  2. Take a bowl, to this add the coarsely grounded chana dal and grated raw mango. (My raw mango was not that sour so I added 1/4 cup. If it is sour, 3 tbsp should be good enough.)
  3. Add fresh scrapped coconut, finely chopped coriander leaves, crushed green chillies, salt, sugar and hing. Mix it properly.
  4. Heat up 1 tbsp oil in a small kadhai and add mustard seeds to it. Once the seeds crackle, put off the flame and add turmeric powder. Pour this tempering/tadka over the raw mango-dal preparation.
  5. Mix and check for seasoning and adjust accordingly.
  6. Serve this tangy and tasty raw mango chutney and enjoy this spring delicacy!

My Tip:

If the raw mangoes are very sour, reduce the amount in the chutney.

Reviews for Kairichi Dal / Raw Mango Chutney (1)

monisha dsouza2 years ago

Hi chana dal doesn't need to be cooked ? can we have it raw ?
Reply
Dhanashree K
7 months ago
Yes it's eaten raw that's why the asafoetida is compulsory.. this is a perfect recipe to be followed, we eat it all day in a bowl with spoon rather than eating it as a chutney..