Kairichi Dal/Raw Mango Chutney Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add the chopped mangoes, turmeric powder, red chili powder, and salt. Cook until the mangoes are soft.
• STEP 4.In a blender, grind the cooked mango mixture along with soaked lentils to a smooth paste.
• STEP 5.Temper the chutney with mustard seeds, curry leaves, and asafoetida.
• STEP 6.Serve the Kairichi Dal as a side dish or dip with snacks.

Cooking Tips

• Adjust the spice level according to your preference.
• You can add a pinch of sugar to balance the tanginess of the mangoes.
• Store the chutney in an airtight container in the refrigerator for up to 3-4 days.

Storage and Serving

• Serve the Kairichi Dal as a side dish with rice, roti, or dosa.
• It can also be used as a spread for sandwiches or wraps.
• Enjoy the chutney chilled or at room temperature.