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.

Kanda Kairi: A grated raw mango and onion chutney that is spicy and tangy.
Kanda Kairi from 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.

Kanda Kairi: A grated raw mango and onion chutney flavoured with chilli powder and jaggery
Kanda Kairi | Raw Mango and Onion Relish from Maharashtra

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 is made by mixing grated raw mango and grated onion with chilli powder and jaggery

Kanda Kairi | Raw Mango and Onion Relish from Maharashtra

Aruna
Kanda Kairi is a delicious instant relish made with grated raw mango and onion. It is a great favourite in Maharashtra during summers and pairs perfectly with rotis and bhakris.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Accompaniment, Sides
Cuisine Indian, Maharashtra
Servings 4 People
Calories 49 kcal
Equipment
  • Grater
  • Bowl
  • Spoon
  • Seasoning Ladle
Ingredients
  
  • 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
For Tempering
  • 1/2 tsp Mustard Seeds
  • 1 Pinch Asafoetida or Hing
  • 1 tsp Oil
Instructions
 
  • 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.
Nutrition Facts
Kanda Kairi | Raw Mango and Onion Relish from Maharashtra
Amount Per Serving
Calories 49 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 151mg7%
Potassium 109mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 481IU10%
Vitamin C 16mg19%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Kanda Kairi, Mango and Onion Chutney, Mango and Onion Relish
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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