Wednesday, 8 May 2013

Keri Ke Chutney

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 It’s summer time here in Pakistan, which means its “Mango Time”. Mangoes are widely used in Pakistani food. Sour, unripe mangoes (called keri in Urdu) are used to make chutneys, pickles and murabbas.  This particular delicious and tangy raw mango chutney is loved by all age groups and can be served with dal chawal, sabzi and many more dishes. My nani dadi and ami always used mortar and pestle to make this chutney, however making it in blender is much easier and quicker, so here’s what you do....

Keri ke Chutney


2 Raw mangos (peeled and chopped)
4-5 green chilies    
½ bunch chopped fresh coriander      
½ bunch Mint              
5-6 garlic cloves
2-3 tbsp lemon juice  
2-3 tbsp vinegar
½ tsp Salt  
1 tsp cumin seeds

Put every thing in a blender and blend it coarsely, chutney is ready to be served. You can store it in fridge for 2-3 days.

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