Kanda Kairi is a super simple raw mango and onion chutney from the state of Maharashtra. I made this recipe at the request of Usha Chinmay, a regular follower of my blog. 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. 🙂
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 both rice and roti. I tried it with Idli and Dosa as well. 🙂 Kanda Kairi also preserves well for 3-4 days, if refrigerated.
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.
How to Make Kanda Kairi
- 2/3 Cup Grated Raw Mango
- 1/2 Cup Grated Onion
- 1/2 tsp Red Chilli Powder
- 1 tsp Grated Jaggery
- 1 Large Pinch Turmeric Powder
- 1/2 tsp Mustard Seeds
- 1 tsp Oil
- 1 Pinch Asafoetida or Hing
- Salt to Taste
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.