Have you ever wondered what to do with the leftover seed or pit from a green mango? After using the tangy, semi-soft flesh in coolers, curries, pickles, those seeds often get tossed 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)? In my kitchen—and in generations before me—green mango seeds find a delicious second life! Today, I’m sharing a sustainable twist on a beloved family recipe— Kairee chi Amti. It’s a simple dal recipe where the green mango seed becomes the star ingredient.
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. My mom—and her mom before her—have always made the classic dal a little differently. Instead of using the flesh of the fruit to give the dal its characteristic sour flavor, they opt for a zero-waste option. They use the leftover seed of the green mango, after using the fruit for other recipes.
I think 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. It makes the most of every ingredient at our disposal, and making the best out of waste.
Just like my mom (and my grandmothers before her), I save the seeds to make this amti. If I can’t use them right away, I store them in an airtight container, in the refrigerator for 3-4 days. I also freeze them for up to 6 months for future use. 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). A staple in Maharashtrian cuisine, it is 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.
Amti is the ultimate comfort food! You’ll often find it paired with steamed rice or other vegetable side dishes and Indian breads like roti or chapati in a traditional thali.
Kairee chi amti
Traditionally, ingredients like tamarind or kokum are used to add the sour note to the Maharashtrian Amti. However, in this special version, the green mango seed provides it naturally. It 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, 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. Serve it piping hot over a mound of steamed rice, letting the flavors soak into every grain. For a full traditional Maharashtrian thali experience, pair it with a simple vegetable stir-fry, a drizzle of homemade ghee, and freshly made roti or chapati.
If you don’t have green mango seeds on hand, you can substitute diced green mango flesh for a similar tangy flavor. And if you prefer a slightly sweeter balance, stir in a pinch of jaggery right at the end. It’s incredibly adaptable—and just as delicious every time.
Why You’ll Love It
This Kairee chi Amti is a true celebration of mindful, sustainable cooking—turning something as humble as a green mango seed into a vibrant, nourishing dish. It’s packed with the perfect balance of tangy, spicy, and sweet flavors that make Maharashtrian dal so comforting. Plus, it’s an easy, heartwarming way to bring a little more creativity and tradition into your everyday meals.
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.
1–2 small green chillies, cut in half along the length
1 1/2cupswater (see FAQs & Notes)
salt, to taste
1 tsp turbinado sugar or ground jaggery
2–3 seeds of green mango, after separating the flesh (see FAQs & Notes + Variations)
fresh cilantro/coriander, finely chopped, for garnishing
Instructions
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.
Absolutely! The seed of a green mango is packed with hidden flavor. After removing the flesh, the seed can be simmered in dals or curries to infuse dishes with a natural tartness, as we do in this Kairee chi Amti recipe. It’s a beautiful way to minimize food waste and maximize flavor.
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 do you store green mango seeds for cooking?
If you’re not ready to use the seeds right away, you can store them in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze the seeds for up to six months. Use frozen green mango seeds directly without thawing, for the recipe.
This makes it easy to have them on hand whenever you’re ready to cook a batch of Kairee chi Amti!
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.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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