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Get Into The Maharashtrian Vibe With Keri Amti!

Enjoy this mango season with the Maharashtrian Keri Amti recipe! 
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raw mango recipes

Summers are here, and so are mangoes. This is the perfect season to help yourself with a serving of the Maharashtrian Keri Amti to cater to your taste buds! You can serve this curry with steamed rice, gajarachi koshimbir and Dal Palak. 

Step-By-Step Guide- 

  1. Combine the grated coconut along with the dry red chilies, cumin seeds, coriander seeds, garlic, ginger, and methi seeds into a grinder. Grind this mixture into a fine paste adding 1/2 cup of warm water and set aside. 
  2. Heat a pan with oil on medium heat. Add the mustard seeds and allow them to crackle.
  3. Stir in the curry leaves, the raw mango, and some salt. Add ¼ cup of water and cover the pan with a lid. Cook the mangoes in the water until they turn soft. 
  4. Once the mangoes are cooked, stir in the coconut masala and steam for another 5 minutes until the amti has come together and is well cooked. 
  5. You can now check the salt and adjust it to your taste buds. 
  6. You can now serve your Maharashtrian Keri Amti hot and fresh! 

Get Into The Maharashtrian Vibe With Keri Amti! Recipe Card

Enjoy this mango season with Maharashtrian Keri Amti recipe!

Total Time :
40 min
Preparation Time :
10 min
Cooking Time :
30 min
Servings :
4
Cooking Level :
Medium
Course:
Main Course
Calories:
300
Cuisine:
Indian
Author:
Mahima Girotra

Ingredients

  • 1/2 cup Fresh coconut (grated)
  • 2 Dry Red Chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Coriander (Dhania) Seeds
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 inch Ginger
  • 5 cloves Garlic
  • 1 tablespoon oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 2 sprigs Curry leaves
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 Raw Mango (peeled and diced)
  • 1 teaspoon Jaggery
  • Salt to taste

Instructions

Step 1
Combine the grated coconut along with the dry red chilies, cumin seeds, coriander seeds, garlic, ginger, and methi seeds into a grinder. Grind this mixture into a fine paste adding 1/2 cup of warm water and set aside.
Step 2
Heat a pan with oil on medium heat. Add the mustard seeds and allow them to crackle.
Step 3
Stir in the curry leaves, the raw mango, and some salt. Add ¼ cup of water and cover the pan with a lid. Cook the mangoes in the water until they turn soft.
Step 4
Once the mangoes are cooked, stir in the coconut masala and steam for another 5 minutes until the amti has come together and is well cooked.
Step 5
You can now check the salt and adjust it to your taste buds.
Step 6

maharashtra

Serve your Maharashtrian Keri Amti hot and fresh!
Disclaimer

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