Authentic Keri Ki Chatni Recipe By Chef M Afzal

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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