In summer when the market is flooded with raw mangoes (kachi kairi) and mint (pudina), they open up the possibility of making many mouthwatering dishes with them. Pudina aur kachi kairi ki chutney (mint and raw mango dip) is one of the most popular side dishes served with almost every meal in my family. In fact I always make extra chutney and store it in an airtight container in the refrigerator. That way, it stays good for 4 to 5 days.

Spicy, tangy and refreshing pudina aur kachi kair ki chutney is the perfect accompaniment with stuffed parathas, plain parathas, phulka, puri, dal chawal, chaat, pakodas, kachori, samosa, etc etc. The recipe is very simple and easy.

Ingredients –

• Pudina (mint)                – 2 tea cup
• Kachi keri (raw mango) – 1 medium
• Jeera (cumin seeds )     – ½ tsp
• Hing (asafoetida)           – 1/8 tsp
• Adrak (ginger)               – 1/4" piece
• Hari mirch(green chilli)  – 2
• Salt according to taste.

Method –

• Clean and wash mint leaves under running water.
• Cut ginger and green chillies into small pieces.
• Peel raw mango and grate it.
• Now put all the ingredients into a grinding jar and grind it into a smooth paste.
• If required, sprinkle some water to adjust the consistency of chutney, blend once more.
• Dish out the chutney to a serving bowl.