Nothing announces the arrival of Indian summer quite like the sharp, tangy flavour of green mango, or kairi. Paired with the fiery kick of chilli, it creates a taste sensation that is both nostalgic and thrilling. Here are some simple recipes.
Classic Raw Mango and Chilli Chutney
This is perhaps
the easiest way to enjoy the vibrant combination of mango and chilli. A no-cook chutney that comes together in minutes, it serves as a perfect accompaniment to snacks, parathas, or a simple meal of dal and rice. To make this, you need one medium-sized raw mango, peeled and chopped. In a blender, combine the mango pieces with a handful of fresh coriander leaves, a few mint leaves, two or three green chillies (adjusted to your spice preference), a small piece of ginger, and salt to taste. Some variations also include a bit of fresh or desiccated coconut to add body and a subtle sweetness. Blend all the ingredients into a smooth paste, adding a splash of cold water if needed to get the right consistency. The result is a brilliantly green, fiercely flavourful chutney that captures the essence of fresh, seasonal ingredients. It can be stored in the refrigerator for up to two weeks.
Instant Green Mango Pickle (Achaar)
Traditional Indian pickles often require days of preparation and sun-drying, but this instant version delivers that coveted tangy, spicy flavour in a fraction of the time. For a quick pickle, start by washing and thoroughly drying a couple of firm green mangoes. Any moisture can reduce the shelf life, so this step is crucial. Chop the mangoes into small, bite-sized cubes. In a bowl, toss the mango pieces with salt and turmeric powder and set them aside. Next, prepare the spice mix. Dry roast fennel seeds (saunf), mustard seeds (rai), and fenugreek seeds (methi) on low flame until they become aromatic, then grind them into a coarse powder. In a separate pan, heat mustard oil until it's just about to smoke, then let it cool slightly. Combine the chopped mango, the ground spice mix, red chilli powder, and a pinch of asafoetida (hing) in a large bowl. Pour the warm mustard oil over the mixture and stir everything together thoroughly. Your instant pickle is ready to be enjoyed, though its flavours will deepen after a day or two.
Refreshing Kairichi Dal (Raw Mango and Lentil Salad)
A traditional Maharashtrian spring and summer dish, Kairichi Dal is a no-cook salad that is both nutritious and incredibly refreshing. It’s a protein-rich dish that balances the sourness of raw mango with the earthiness of lentils. To begin, soak one cup of chana dal (split Bengal gram) in water for about three to four hours. The dal should soften but retain a slight crunch. Once soaked, drain the water completely. In a food processor, coarsely grind the soaked dal with green chillies and a small piece of ginger, being careful not to turn it into a fine paste. Transfer this coarse mixture to a bowl and add finely grated raw mango, freshly chopped coriander leaves, and salt. The final touch is a flavourful tempering (tadka). Heat a little oil in a small pan, add mustard seeds, cumin seeds, a pinch of asafoetida, and a few curry leaves. Once the mustard seeds start to splutter, pour this tempering over the dal and mango mixture. Mix it all well, and your zesty, crunchy Kairichi Dal is ready to be served.
Simple Raw Mango and Onion Salad
For an incredibly simple side dish that can elevate any meal, look no further than this raw mango salad. It’s a minimalist recipe that allows the two main ingredients to truly shine. All you need is one large green mango, peeled and finely chopped into small cubes, and one medium onion, also finely chopped. Place the chopped mango and onion in a mixing bowl. To this, add your seasonings: about half a teaspoon of Kashmiri red chilli powder for colour and mild heat, half a teaspoon of roasted cumin powder, a pinch of sugar to balance the tang, and salt to taste. Mix everything together well. You can serve it immediately for a crunchy texture, or let it rest for about 10–15 minutes. During this time, the salt will draw out moisture from the mango and onions, creating a light thanky dressing that coats every piece. Garnish with fresh coriander leaves before serving alongside your favourite curry or rice dish.
