2 நிமிடம் போதும்,அடுப்பு வேண்டாம், மிக்ஸி வேண்டாம் சட்னி ரெடி
2 நிமிடம் போதும்,அடுப்பு வேண்டாம், மிக்ஸி வேண்டாம் சட்னி ரெடி is a easy Indian recipe that serves 4. 300 calories per serving. Recipe by Indian Recipes Tamil on YouTube.
Prep: 27 min | Cook: PT0M | Total: 35 min
Cost: $6.95 total, $1.74 per serving
Ingredients
- 3 large Tomatoes (ripe, washed and finely chopped)
- 1 medium Raw Mango (unripe (green), peeled and finely chopped)
- 2 large Onion (peeled and finely chopped (almost powdery))
- 2 pieces Garlic Cloves (peeled and crushed together with ginger)
- 1 inch piece Ginger (peeled and crushed together with garlic)
- 1 handful Cilantro (Coriander Leaves) (washed and finely chopped)
- 3 tablespoons Red Chilli Powder (adjust to taste; use a mild variety if you prefer less heat)
- 3 tablespoons Ghee (good quality, melted slightly for easier mixing)
- 1 teaspoon Salt (or to taste)
Instructions
Prepare Tomatoes
Wash the tomatoes, remove the stems and finely chop them into small pieces. The finer the chop, the smoother the sauce will be.
Time: PT5M
Prepare Raw Mango
Peel the raw (green) mango, remove the seed and finely chop it to the same size as the tomatoes.
Time: PT5M
Chop Onion
Peel the onions and chop them as finely as possible – almost to a powder consistency.
Time: PT5M
Crush Garlic & Ginger
Peel the garlic cloves and ginger piece, place them in the mixing bowl and crush them together using the side of the knife or a mortar.
Time: PT2M
Add Cilantro
Finely chop a handful of fresh cilantro leaves and add them to the bowl.
Time: PT2M
Season the Mix
Add 3 tablespoons of red chilli powder, 3 tablespoons of ghee, and 1 teaspoon of salt to the bowl. Mix everything thoroughly with your hands, pressing firmly to combine.
Time: PT5M
Final Blend
Using your hands (or a spoon), mash the mixture until it becomes a uniform, slightly thick paste. Ensure no large chunks remain.
Time: PT3M
Nutrition Facts
- Calories
- 300
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Raw Mango: tamarind pulp, lemon juice
- Instead of Onion: shallots
- Instead of Garlic Cloves: garlic paste
- Instead of Ginger: ginger paste
- Instead of Cilantro (Coriander Leaves): flat‑leaf parsley
- Instead of Red Chilli Powder: cayenne pepper, Kashmiri red chilli powder
- Instead of Ghee: unsalted butter, vegetable oil
- Instead of Salt: sea salt, rock salt
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Spoon or Spatula
Critical Steps — Do Not Skip
- Using raw (unripe) mango for authentic tanginess.
- Adding ghee to balance the raw chilli powder and prevent stomach irritation.
- Mashing the mixture thoroughly to achieve a smooth, cohesive sauce.
Chef Tips from the Video
- Use the freshest possible cilantro; it adds a bright, herbaceous note.
- If you cannot find raw mango, substitute with 1 tablespoon of tamarind paste for tanginess.
- For a richer flavor, melt the ghee before adding it to the mixture.
Troubleshooting
Sauce is too thick.
Add 1‑2 tablespoons of water or a little extra ghee and mix until the desired consistency is reached.
Sauce is overly spicy.
Increase the amount of raw mango or add a little extra ghee to mellow the heat.
Texture is gritty.
Ensure onions and mango are chopped very finely; you can also pulse the mixture briefly in a food processor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture may change after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; keep out of direct sunlight.
Make-Ahead Tips
- Prepare the sauce a day in advance and store it in the refrigerator; flavors meld and become more pronounced.
- Before serving, give the sauce a quick stir to re‑integrate any settled oil.
Frequently Asked Questions
What is the cultural significance and history of raw tomato & mango chilli sauce in Tamil cuisine?
In Tamil households, a quick raw sauce made with tomatoes, raw mango and red chilli is a traditional accompaniment for idli, dosa and rice. It reflects the South Indian love for tangy, spicy condiments that can be prepared without fire, especially during hot summer months.
What are the traditional regional variations of raw tomato & mango chilli sauce in South Indian cuisine?
In Kerala, the same sauce often includes coconut pieces and uses curry leaves, while in Andhra Pradesh extra black pepper is added. In Tamil Nadu, the version shown uses ghee to balance the raw chilli heat, which is a hallmark of Tamil home cooking.
How is raw tomato & mango chilli sauce traditionally served in Tamil Nadu?
It is served as a side dip alongside steaming hot idli, crisp dosa, or plain rice. Some families also drizzle a spoonful over hot rice for an instant flavour boost.
During which occasions or celebrations is raw tomato & mango chilli sauce commonly prepared in Tamil culture?
The sauce is a staple during everyday meals but also appears at festive breakfasts like Pongal or during temple festivals when quick, fire‑less preparations are preferred.
What authentic ingredients are essential for traditional raw tomato & mango chilli sauce versus acceptable substitutes?
Authentic ingredients include raw (green) mango, fresh red chilli powder, ghee, and fresh cilantro. Substitutes can be tamarind or lemon juice for mango, butter or oil for ghee, and cayenne pepper for the chilli powder.
What other Tamil dishes pair well with this raw tomato & mango chilli sauce?
It pairs beautifully with idli, dosa, appam, plain rice, and even with simple wheat chapatis. A dollop on top of curd rice also adds a delightful zing.
What makes raw tomato & mango chilli sauce special in Tamil cuisine?
Its uniqueness lies in the combination of tangy raw mango, sweet tomatoes and the heat of raw red chilli powder, all balanced by the richness of ghee—delivered without any cooking, making it incredibly fast and refreshing.
What are the most common mistakes to avoid when making raw tomato & mango chilli sauce?
Common errors include using ripe mango (which makes the sauce sweet instead of tangy), skipping the ghee (resulting in a harsh raw chilli bite), and not chopping the onions finely enough, which leads to a gritty texture.
Why does this recipe use ghee instead of oil when mixing raw chilli powder?
Ghee coats the chilli powder, reducing its direct contact with the stomach and preventing irritation. It also adds a buttery richness that balances the raw flavours of the sauce.
Can I make raw tomato & mango chilli sauce ahead of time and how should I store it?
Yes, you can prepare it a day ahead. Store it in an airtight container in the refrigerator; it keeps well for up to three days. Bring it to room temperature and stir before serving.
What does the YouTube channel Indian Recipes Tamil specialize in?
The YouTube channel Indian Recipes Tamil focuses on easy, home‑style Tamil and broader South Indian recipes, often using minimal equipment and ingredients that are commonly found in Indian households.
How does the YouTube channel Indian Recipes Tamil's approach to Tamil cooking differ from other Indian cooking channels?
Indian Recipes Tamil emphasizes no‑cooking or low‑tech methods, showcasing dishes that can be prepared without a stove or mixer, which is especially helpful for beginners and for cooking in small kitchens.
Last updated: September 6, 2026
