Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) is a quick side dish that can jazz up a meal. Tart unripe mangoes team up with sharp pungent onions to make this tangy,sweet & spicy condiment.
Serve Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) with Sabudana Thalipeeth Recipe (Tapioca Pearl Spicy Flat Bread) or Maharashtrian Vegetable Amboli Recipe for a delicious meal.
If you like this recipe, try more recipes like
Note: Kanda Kairi chutney can be stored in the refrigerator for 3-4 days.
Cuisine: Maharashtrian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Tadka Pan (Seasoning Pan)
Cooks in 10 M
Total in 20 M
To begin making Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) first get all the ingredients handy.
In a mixer-jar combine, mangoes, onion, jaggery, groundnuts, salt and chilli powder, grind to a fine paste along with a little water.
In a tadka pan, heat a little oil on medium flame.
Add the mustard seeds and once they crackle, add the cumin seeds and allow to sizzle.
Take the tadka pan off the heat after cumin seeds sizzle and add hing and stir.
Pour this tempering over the Kanda Kairichi Chutney Recipe and mix well.
Serve Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) with Sabudana Thalipeeth Recipe (Tapioca Pearl Spicy Flat Bread) or Maharashtrian Vegetable Amboli Recipe for a delicious meal.