A Sustainable Twist

Ever wondered what to do with the leftover seed or pit from a green mango? In many kitchens, after using the tangy, semi-soft flesh of this versatile fruit in coolers, curries, pickles, and more, those seeds often get discarded without a second thought. But what if I told you that you could add an extra depth of flavor to your cooking with that humble seed, also known as pit or gutli (in Hindi)? Yes, that overlooked gem nestled within its core has the potential to elevate your culinary creations to new heights! Let’s unlock the hidden flavors of the green mango seed through my family recipe for Kairee chi Amti with a unique, sustainable twist!

Kairee Chi Amti

art of mindful cooking

Kairee chi Amti is a traditional Maharashtrian-style comforting dal (split pigeon peas stew) infused with the delightful flavor of green mango. However, in my family, instead of using the flesh of the fruit to give the dal its characteristic sour flavor, we opt for a zero-waste option—the seed of the green mango. I believe it’s a brilliant way to repurpose food scraps, transforming them into something truly special and absolutely delicious. I like to think of it as a celebration of the art of mindful cooking, making the most of every ingredient at our disposal, and making the best out of waste.

Just like my mom (and my grandmothers before her), after using the green mangoes to make recipes like pickle, shrimp curry, or panha (green mango cooler), I save the seeds to make this amti or dal recipe. If I don’t have time to make it right away, I store them in an airtight container, in the refrigerator for 3-4 days or freeze them for up to 6 months. I just love this nifty culinary tip or trick that has been passed down in my family through generations. It’s such a simple way to make the most of the green mango while giving the day-to-day recipe a brand new makeover!

Maharashtrian Amti

Amti is a traditional Maharashtrian stew typically made using split pigeon peas (toor dal). It’s a staple in Maharashtrian cuisine, cherished for its simplicity and robust flavors. What sets Amti apart is its unique balance of flavors—tangy, spicy, and slightly sweet—creating a harmonious experience on the palate. Considered the ultimate comfort food, it’s often enjoyed with steamed rice or paired with other vegetable side dishes and Indian breads like roti or chapati in a traditional thali.

Kairee chi amti

Kairee chi Amti, or the Maharashtrian-style Green Mango Dal, is not only simple to prepare but also bursting with tangy and savory flavors that perfectly complement the earthiness of the split pigeon peas, commonly used in the traditional recipe. The inclusion of green mango seed in my recipe lends a refreshing tartness to the Amti, balancing the spicy and sweet flavors of the dal and adding a delightful twist to the dish. It’s a perfect marriage of ingredients that transforms food scraps into a culinary masterpiece!

Kairee Chi Amti

Are you ready to transform discards into something extraordinary? Let’s embrace creativity in the kitchen and make every ingredient count. It’s time to turn those overlooked green mango seeds into something delicious that will leave you craving for more.

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Kairee Chi Amti

  • Author: Vasanti
  • Yield: 2 servings 1x


A zero-waste, instant pot- friendly recipe for Maharashtrian-style green or raw mango dal using the seed or pit of the fruit.


Units Scale
  • 1/2 cup toor dal (split pigeon peas)
  • 2 tbsp neutral oil (canola, sunflower, corn, vegetable)
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/4 tsp asafetida
  • 12 small green chillies, cut in half along the length
  • 1 1/2 cups water (see FAQs & Notes)
  • salt, to taste
  • 1 tsp turbinado sugar or ground jaggery
  • 23 seeds of green mango, after separating the flesh (see FAQs & Notes + Variations)
  • fresh cilantro/coriander, finely chopped, for garnishing


  • Rinse the pigeon peas in a sieve under cold tap water until the water runs clear. Set the pigeon peas aside.
  • Place the inner pot in the Instant Pot and press the Sauté button. When the display reads “Hot,” add the oil, mustard seeds, turmeric and asafetida.
  • When the seeds sizzle and the turmeric and asafetida froth, add the halved green chilies and give it a quick stir. 
  • Add the rinsed pigeon peas. Give it a quick stir and pour in the water. 
  • Season with salt and sugar and stir to combine well.
  • Add the green mango seeds. 
  • Close the Instant Pot’s lid and turn the steam-release valve to the sealing position. Press the Manual/Pressure Cook button and set the timer for 10 minutes at high pressure.
  • When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.
  • Garnish the stew with the cilantro and serve it hot spooned over the rice. 

Keywords: Maharashtrian Recipes, Family Recipes, Comfort Foods, Instant Pot Recipes, Zero-Waste Recipes

Step-by-Step Details

Recipe FAQ’s and Notes

What the dal:water ratio for cooking dal?

To cook toor dal (split pigeon peas) perfectly, you will need to use 1:3 parts of dal:water. So in the above recipe, for 1/2 cup of dal, you need 1 1/2 cups of water.

How to store green mango seeds?

You can store them in an airtight container, in the refrigerator for 3-4 days or freeze them for up to 6 months. Use frozen green mango seeds directly without thawing, for the recipe,

Recipe Variations

If you don’t have green mango or green mango seeds, you can substitute with lemon or lime juice. Add lemon or lime juice just before garnishing the prepared dal with cilantro. Do not add before cooking the dal.

Happy cooking

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.


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