keri ki methi launji | Kachay aam ki khati methi chutney recipe – کچے آم کی چٹنی
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| keri ki methi launji |
Kachay Aam Ki Khati Methi Chatni is a popular condiment in South Asian cuisine, particularly in Pakistan and India. This tangy and spicy chutney is made with fresh green mangoes, which are commonly referred to as "kachay aam" in Hindi and Urdu.
The chutney gets its distinctive flavor from the combination of raw mangoes, aromatic herbs, and a blend of spices. It offers a delightful balance of sweetness, sourness, and spiciness, making it a perfect accompaniment for various dishes.
To prepare Kachay Aam Ki Khati Methi Chatni, the raw mangoes are peeled and grated or finely chopped. They are then mixed with an array of ingredients such as, red chilli powder, chaat masala, garlic, and ginger. This combination of herbs and spices adds a vibrant and refreshing taste to the chutney.
Kachay Aap Ki Khati Methi Chatni can be enjoyed as a side dish with a variety of snacks, such as samosas, pakoras, and chaat (Indian street food). It adds a burst of flavor to these savory dishes, complementing their richness with its zesty and tangy taste. It can also be used as a dip or a spread for sandwiches and wraps, enhancing their taste and adding a refreshing element.
Overall, Kachay Aam Ki Khati Methi Chatni is a versatile and flavorsome condiment that adds a delightful tanginess and spiciness to a wide range of dishes, making it a favorite among lovers of South Asian cuisine.
"Keri ki Methi Launji," a sweet and tangy pakistani-style chutney made with raw mangoes (keri) and sugar(shakkar):
Ingredients:
2kg raw mangoes (keri), peeled and diced
100 grams oil
1 teaspoon nigella seeds (kalonji)
1and 1/2 tablespoon red chili powder (adjust to taste)
1250 grams jaggery (or sugar), grated or powdered
5 piece Cardamom(Elaichi)
Salt to taste
Instructions:
Boil cut raw mangoes for 5 minute and strain.
Add 1 liter water and sugar in a pane, cook to melt the sugar then strain.
Heat oil in a pan or kadhai over medium heat. Add elaichi, and nigella seeds. Allow them to crackle.
Add melted sugar.
Add red chilli powder and salt.
Add the diced raw mangoes to the pan and mix well with the spices.
Cook the mixture for about 5 minutes on medium heat until the mangoes start to soften.
Reduce the heat to low. Allow the mixture to simmer on low heat for about 20-25 minutes, stirring occasionally, until the mangoes are cooked through and the chutney thickens.
Taste and adjust the sweetness and spiciness according to your preference. You can add more jaggery or red chili powder if desired.
Remove the pan from heat and let the chutney cool down.
Once cooled, transfer the chutney to a clean, airtight jar or container.
You can enjoy the Keri ki Methi Launji immediately, but it tastes even better if you allow it to sit for a few hours or overnight to let the flavors meld together.
Serve the chutney as a side dish or condiment with rotis, parathas, or rice dishes. It also goes well with snacks like pakora or samosas.
Enjoy the delightful flavors of Keri ki Methi Launji!