I love raw mangoes (unripe mangoes) and in summer, use it to take make a variety of pickles and chutneys. Today, I made Kanda Kairi is a super simple raw mango and onion chutney from the Western Indian state of Maharashtra.
When Usha Chinmay, a regular follower of my blog, requested this recipe for Kanda Kairi, I knew I had to try it immediately. Over time, I have come to look forward to Usha’s comments. There are many reasons for this:
- She is a foodie at heart.
- She knows those traditional tips and tricks that can elevate a dish to a new level. More importantly, she generously shares them not only with me but other readers of this blog.
- She keeps suggesting not-so-common recipes to me. This recipe of Kanda Kairi is just one such instance. 🙂
I had posted this recipe in 2016 and am updating it now with better pictures.
Truth be told, I had not heard of this relish till Usha told me about it. Then I asked my Maharashtrian friends and looked up the recipe of the Internet. I was amazed at the simplicity of this relish. Given how easy it was, I made Kanda Kairi without much ado and quite liked the flavours it had. The raw mango gives it a tang while the raw onion and chilli powder lend it a kick like none other. Then there is the jaggery to add just a bit of sweetness.
The best part about this dish is that it gets done in under 10 minutes, and tastes great with rotis and bhakris. I tried it with Idli and Dosa as well. 🙂 Kanda Kairi also preserves well for a week or more, when refrigerated.
More Pickle and Chutney Recipes with Raw Mango
It is that time of the year when I go plain nuts over raw mangoes. This year Mumbai is having an exceptionally good crop of raw mangoes early in the season and so I am on a roll.
If you like instant mango pickles, do try my recipes for:
Recipe Kanda Kairi, The Raw Mango and Onion Chutney from Maharashtra
Kanda Kairi | Raw Mango and Onion Relish from Maharashtra
- Seasoning Ladle
- 2/3 Cup Grated Raw Mango (~150 gms)
- 1/2 Cup Grated Onion (~100 gms)
- 1/2 tsp Red Chilli Powder
- 1 tsp Grated Jaggery
- 1 Large Pinch Turmeric Powder
- Salt to Taste
- 1/2 tsp Mustard Seeds
- 1 Pinch Asafoetida or Hing
- 1 tsp Oil
- Mix together the grated mango, onion, red chilli powder, salt, and jaggery.
- Heat the oil.
- Add mustard seeds and wait till they splutter.
- Add hing and turmeric.
- Add the tempering to the Kanda Kairi.
- Set aside for 10 minutes.
- Serve as a side dish.
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