Keri chutney is a sweet, slightly spicy, and tangy condiment. In this recipe, I’m sharing a special red chutney from Rajkot, which is very popular across the city for its rich flavor and vibrant color. It is prepared using grated raw mango, combined with sugar and simple spices, making it both easy to prepare and incredibly delicious.
This chutney has a perfect balance of sweetness and tanginess, with a mild spicy kick that enhances its overall taste. One of its best qualities is its long shelf life—it can stay fresh for up to a year when stored properly. Keri chutney works as a wonderful taste enhancer and pairs beautifully with a variety of meals, whether it’s breakfast, lunch, or dinner. You can enjoy it with rice, chapati, paratha, or even as a side with snacks, making it a versatile addition to your kitchen.
The key to making tasty keri ni chutney at home are
- Type of Mango:
I use Rajapuri keri for this chutney, as it has a mildly sour taste that blends perfectly with the spices. You can also use Vanraj keri or Ladva keri as good alternatives. I prefer grating the raw mango—grated mango melts quickly into the sugar syrup and helps achieve a smooth, thick consistency. - Sweetness Ratio:
The sweetness should be equal to the quantity of grated mango. For example, if you use 500 g of grated mango, add 500 g of sweetener. I use sakar (mishri), but you can also use regular sugar or a combination of jaggery powder and sugar powder for a richer flavor. - Storage Tips:
Store the chutney in a cool, dry place to ensure a long shelf life. Make sure there is no moisture—always use a clean, dry spoon while handling it to prevent spoilage.
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Recipe video
Keri chutney recipe | meethi keri ni chutney | aam ki chutney
Ingredients
- 500 grm grated mango
- 500 grm sakar - mishri
- ½ tsp turmeric powder
- 2 tbsp Kashmiri red chilli powder
- Salt to taste
- 1 tsp black salt
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ¼ tsp ajwain
- 3 cloves
- 1 inch cinnamon
- 3 cardamoms
- 1 tbsp lemon juice or 1 tsp vinegar
Instructions
- Take 2 large Rajapuri raw mangoes and grate them using a coarse grater. You should get about 3 cups (approximately 500 grams) of grated mango.
- Next, add 500 grams of sugar (sakar) into a mixer jar and grind it into a fine powder. Add 3 cups of this powdered sugar to the grated mango and mix well until the sugar completely melts.
- Now place a kadai on the stove and cook the mixture on a low flame until the grated mango absorbs the sugar syrup and turns slightly transparent.
- Then add ½ tsp turmeric powder, 2 tbsp Kashmiri red chilli powder, salt to taste, and 1 tsp black salt. Mix everything well.
- Meanwhile, in a pan, add 1 tsp fennel seeds, 1 tsp cumin seeds, ¼ tsp ajwain, 3 cloves, a 1-inch piece of cinnamon, and 3 cardamoms. Sauté lightly, then transfer to a plate and coarsely crush the spices using a mortar and pestle.
- After about 18–20 minutes of cooking on low flame, the chutney will thicken and reach a one-string consistency. At this stage, add the coarsely crushed masala and mix well.
- Switch off the flame and add 1 tbsp lemon juice. You can also use vinegar instead.
- Your chutney is ready. Let it cool completely, then store it in a sterilized, airtight glass bottle. It stays good for up to 1 year in the refrigerator.
- Serve the chutney with thepla, puri, or gathiya.
Notes
- Remove the skin of raw mangoes because it is hard and does not soften easily in the chutney
- Grated raw mango with big hole grater.
- The proportion of sweetness should be equal to that of the grated raw mango.
- Cook chutney on low flame. Do not cook it on high flame.
- Crush masala coarsely for chutney.
- Cook chutney mixture till it for 1 string consistency.
- Store chutney into sterilized glass bottle it stay good for 1 year into refrigerator.