Authentic Keri Ki Chatni Recipe By Chef M Afzal
Authentic Keri Ki Chatni Recipe By Chef M Afzal is a easy Indian recipe that serves 4. 45 calories per serving. Recipe by Chef M Afzal on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $18.10 total, $4.53 per serving
Ingredients
- 750 g Tomatoes (medium‑large, washed and stems removed)
- 200 g Raw Mango (Keri) (peeled and cut into small pieces)
- 55 g Garlic (about 10‑12 cloves, peeled)
- 6 pieces Green Chilies (3‑4 hot, 2‑3 mild, sliced)
- 0.5 bunch Coriander Leaves (loosely packed, roughly chopped)
- 1.2 bunch Mint Leaves (fresh, leaves only, roughly chopped)
- 1 tsp Salt (adjust to taste)
- 1 medium Onion (optional) (finely chopped; omit for longer storage)
Instructions
Cook Tomatoes
Wash the tomatoes, remove the stems and cut them in half. Place them in a pan, sprinkle two pinch‑sized amounts of salt, cover and cook on low heat for 8‑10 minutes until they soften.
Time: PT10M
Temperature: low heat
Remove Tomato Skin
Turn off the heat, let the tomatoes cool slightly, then peel off the skins and discard them. No further cooking is needed.
Time: PT2M
Prepare Remaining Ingredients
Peel the garlic, cut the raw mango into small cubes, slice the green chilies, pick and roughly chop the coriander and mint leaves, and (if using) finely chop the onion.
Time: PT5M
Coarse Grinding
In a grinder jar (or mortar), combine the cooked tomatoes, raw mango pieces, garlic, chilies, coriander, mint and 1 tsp salt. Pulse until the mixture is coarse‑grained, not a smooth paste.
Time: PT2M
Add Onion (Optional)
Transfer the coarse mixture to a bowl, add the finely chopped onion if you plan to use the chutney within 2 days, and stir to combine.
Time: PT1M
Store the Chutney
Pack the chutney into a clean glass jar, seal tightly and refrigerate. Use within 7‑8 days for best flavor.
Time: PT1M
Temperature: 4°C
Nutrition Facts
- Calories
- 45
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Raw Mango (Keri): green papaya
- Instead of Garlic: shallots
- Instead of Green Chilies: bird's eye chilies
- Instead of Coriander Leaves: cilantro
- Instead of Mint Leaves: basil
- Instead of Onion (optional): shallot
Equipment Needed
- Stove
- Pan with Lid
- Knife
- Cutting Board
- Spatula or Spoon
- Grinder Jar or Mortar and Pestle
- Mixing Bowl
- Storage Jar (glass)
- Measuring Spoon
Critical Steps — Do Not Skip
- Peeling the cooked tomato skins while they are still warm
- Grinding the mixture only to a coarse texture
- Omitting onion if you need the chutney to keep for a week
Chef Tips from the Video
- Use Indian (desi) garlic for a richer flavor; Chinese garlic works but is milder.
- Fresh mint gives a bright note; if unavailable, increase coriander slightly.
- Cover the pan while cooking tomatoes to trap steam and soften them faster.
Troubleshooting
Chutney is too watery
Return the mixture to a low‑heat pan and simmer for a few minutes to evaporate excess moisture.
Chutney is too spicy
Add more raw mango or a pinch of sugar to balance heat, or reduce the number of hot chilies.
Texture is too smooth
Pulse the grinder for a shorter time or manually mash with a fork to restore chunkiness.
Storage
Refrigerator: 7‑8 days in a sealed glass jar
Freezer: Can be frozen for up to 1 month; thaw in refrigerator before use
Room temperature: Not recommended beyond 2 hours
Make-Ahead Tips
- You can steam the tomatoes a day ahead and peel them before grinding
- Store cut raw mango in a bowl of water with a pinch of salt to prevent browning
- Prepare the herb bundle (coriander & mint) and keep refrigerated until needed
Frequently Asked Questions
What is the cultural significance and history of Raw Mango Tomato Chutney in Indian summer cuisine?
Raw mango (keri) chutney is a traditional Indian summer condiment that celebrates the seasonal abundance of raw mangoes. Combining tangy mango with tomatoes, garlic and fresh herbs creates a cooling yet spicy side that balances hot Indian meals during the hottest months.
What are the traditional regional variations of keri chutney in North Indian cuisine?
In North India, keri chutney may include tamarind, jaggery, or roasted cumin for a sweeter profile, while in Gujarat it often features peanuts or sesame. The version from Chef M Afzal keeps it simple with tomatoes, garlic, chilies, coriander and mint.
How is Raw Mango Tomato Chutney traditionally served in Indian households?
It is typically served as a side accompaniment with dal‑chawal (lentils and rice), paratha, tandoori roti, or alongside a glass of lassi. It adds a tangy, spicy kick to everyday meals.
During which occasions or celebrations is keri chutney commonly prepared in Indian culture?
Keri chutney is popular during summer festivals such as Raksha Bandhan and regional harvest celebrations, as well as everyday family meals when raw mangoes are in season.
What makes Raw Mango Tomato Chutney special or unique in Indian condiment tradition?
The combination of cooked tomatoes with raw mango provides a balance of sweet, sour, and umami flavors, while the coarse grinding retains texture, distinguishing it from smoother purees like coriander chutney.
What are the most common mistakes to avoid when making Raw Mango Tomato Chutney?
Common errors include adding water while cooking tomatoes (which dilutes flavor), over‑grinding the mixture into a paste, and adding onion if you intend to store the chutney for more than two days, which shortens its shelf‑life.
Why does this recipe use low heat without added water instead of boiling the tomatoes?
Cooking tomatoes on low heat without water allows them to release their natural juices, concentrating flavor and preventing a watery chutney. It also speeds up skin removal.
Can I make Raw Mango Tomato Chutney ahead of time and how should I store it?
Yes, you can prepare the chutney up to a week in advance. Store it in a clean, airtight glass jar in the refrigerator. Omit onion if you need the full 7‑8‑day shelf life.
What texture and appearance should I look for when making Raw Mango Tomato Chutney?
The chutney should be coarse‑grained with visible small pieces of tomato, mango and herbs. It should not be a smooth paste; a slightly chunky consistency is ideal.
How do I know when the Raw Mango Tomato Chutney is done cooking?
The tomatoes are done when they are soft, their skins separate easily, and they have released enough juice to blend with the mango. No further cooking is needed after peeling.
What does the YouTube channel Chef M Afzal specialize in?
The YouTube channel Chef M Afzal focuses on simple, home‑cooked Indian recipes, especially seasonal dishes and quick condiments that can be prepared with everyday pantry ingredients.
How does the YouTube channel Chef M Afzal's approach to Indian cooking differ from other Indian cooking channels?
Chef M Afzal emphasizes minimal equipment, short cooking times, and practical tips for everyday home cooks, often sharing personal anecdotes and encouraging viewers to experiment with regional flavors without complex techniques.
Last updated: September 6, 2026
