Kanda Kairi | Raw Mango and Onion Chutney from Maharashtra

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.

Kanda Kairi - Maharashtrian Raw Mango and Onion Relish

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.

If you like instant mango pickles, do try my recipes for Mammidikaya Mukkalu, Menthi Baddalu | Menthi Mukkalu, Ava Baddalu | Ava Mukkalu, and Aam ka Hingwala Achar.

How to Make Kanda Kairi

Kanda Kairi | Raw Mango and Onion Relish from Maharashtra
Prep Time
10 mins
Total Time
10 mins
Kanda Kairi is a delicious instant relish made with grated raw mango and onion. It is a great favourite in Maharashtra during summers.
Course: Accompaniment, Sides
Cuisine: Indian, Maharashtra
Keyword: Kanda Kairi, Mango and Onion Chutney
Servings: 1 Cup
Author: Aruna
  • 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
  1. Mix together the grated mango, onion, red chilli powder, salt, and jaggery.
  2. Heat the oil.
  3. Add mustard seeds and wait till they splutter.
  4. Add hing and turmeric.
  5. Add the tempering to the Kanda Kairi.
  6. Set aside for 10 minutes.
  7. Serve as a side dish.



  1. I was reading an article just yesterday about baby raw mangos and the Indian pickles made. Indian food is so seasonal, we have lost that here. Green mangoes are harder to find here, but occasionally I come across one in the markets. I love their tanginess.

  2. Looks great Aruna! I miss the raw green mangoes from India. I picked up three green mangoes from the grocery last weekend hoping to use them in cooking, once I sliced into them, I saw they were yellow inside 🙁 Happens often.. and is disappointing since they are expensive here!

      1. Growing up in India, it was definitely the fun part of the year! Greg’s comments earlier reminded me of the two trees in our home and how we loved to pluck and eat mangoes right from the trees 🙂

  3. Sounds delicious! When reading Indian recipes I have come to assume that the term raw mango refers to what would here be called green or unripe mango. I remember as a kid in India climbing up into mango trees and eating green (raw) mangos, skin and all, with salt. Once, at suppertime, my parents wondered where the salt shaker was. I confessed that I left it up in a mango tree, and had to leave the table and go out to retrieve it. Thankfully they had a good laugh about it.

    1. Yes, raw mango is unripe mango in “Indian English”. Mango slices with salt and chilli powder are the best way to enjoy Kairi.

      We make multiple pickles at home with raw mangoes. I sometimes buy extra just to compensate for the pieces I eat while making or sun drying the mango pieces.

I would love to hear your thoughts and suggestions. Do leave me a comment.