Friday, May 8, 2009

Keri Ni ChheeN (1)

This is my MIL's recipe.

Keri Ni ChheeN(1)
Raw Mango Chutney
1/2 of a raw mango, peeled & grated
1 white onion, peeled & grated
2 tbsp jaggery, grated
salt to taste
1 tsp chili powder (or per taste)

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida

1. Mix grated raw mango, white onion and jaggery with salt.
2. Heat oil in a small saucepan. Add mustard seeds & asafoetida.
3. Pour sizzling oil over the chutney.
4. Refrigerate the remaining chutney. Use within 2 days.

Note -
1. You get special dry white onions knotted together in India. Traditionally, those are used. I used regular white onion.
2. Make sure that the ratio of grated raw mango: white onion is 1 : 1.
3. Depending on the sourness of mango, adjust the jaggery.
4. As far as possible, store in a ceramic or glass container.


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