Since the beginning of March, I normally post the fresh kairi chutney that is made at home every week and have had people lambasting me, cajoling my wife or threatening to pick it up. Whilst over the years it has been possible for our close friends, wherever we have been staying, it becomes difficult to organise, given the shelf life of a fortnight.
Even in Gujarat there are different ways of making this and hence I do not wish to debate what is better or worse.
So here comes the recipe, try it and let me know:
2 Large Raw mangoes
1 medium size onion
1 table spoon red chilli powder
1 table spoon roasted jeera powder
100 gms jaggery
Salt to taste
Peel and grate the raw mangoes and put them in cold water to wash it.
Take it out of the water after 5 minutes squeezing the excess water.
Peel the onion and grate it and the mangoes
Mix both mangoes and onions well.
Add chilli powder, jeera, jaggery and salt.
Mix well till jaggery dissolves completely.
Store it in a glass jar and refrigerate it.
Will last a fortnight
It goes well as an accompaniment to all kinds of food and snacks. And it acts as a benefit against the heat.
Disclaimer: All measurements have been confirmed and as advised by wife and mother