A must have dish during the mango season when the mangoes are still raw.
The superb tangy taste with a fresh ‘coconuty’ flavour is what I like about this dish.
Kairichi amti is a most savoured seasonal dish in the Konkan region of West Maharashtra.
Kairichi amti reminds me of my childhood when we used to go to our native and have it there.
I share with you the traditional recipe as done by my grandmother.
Kairichi amti is a mixture of sweet, spicy and tangy tastes.
The fresh grated coconut used adds to the rich texture and flavour to the kairichi amti.
It’s truly different from the other curries that we make.
Read the tantalizing raw mango curry recipe here!
Scroll down for recipe with images.
Also find the sweet raw mango chutney recipe here!
Preparation Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serves for 2.
Ingredients:
1) 1 Raw Mango
2) 1/4 cup grated fresh coconut
3) 4-5 Garlic Cloves
4) Ginger
5) Mix masala Or red chili powder
6) 1 tsp Coriander powder
7) 1 tsp Oil
8) 1/2 tsp Mustard seeds
9) 4-5 Curry leaves
10) Water
11) 1/2 tsp Sugar
12) Salt to taste
13) Chopped coriander
Method:
Wash raw mango and cut into cubes.
To prepare masala take grated fresh coconut, ginger,garlic, mix masala, coriander powder in a mixture jar and grind to a fine puree.
Heat oil to the pan, add mustard seeds wait till crackle, add curry leaves and pureed masala and 1 cup water.
Let it boil for 2-3 minutes now add raw mango cubes, sugar and salt.
Continue cooking until the mangoes soften and the masala is cooked.
Remove from heat, transfer into a serving bowl and garnish with chopped coriander.
Serve hot with plain rice.
How to prepare Kairichi Amti step by step:
1) Wash raw mango and cut into cubes. To prepare masala take grated fresh coconut, ginger,garlic, mix masala, coriander powder in a mixture jar and grind to a fine puree.
2) Heat oil to the pan, add mustard seeds wait till crackle, add curry leaves, and pureed masala and 1 cup water.
3) Let it boil for 2-3 minutes. Add raw mango cubes, sugar and salt.
4) Continue cooking until the mangoes soften and the masala is cooked.
5) Remove from heat, transfer into a serving bowl and garnish with chopped coriander. Serve hot with plain rice.
