1

To begin making Kanda Kairichi Chutney Recipe (Maharashtrian Onions & Raw Mango Chutney) first get all the ingredients handy.

2

In a mixer-jar combine, mangoes, onion, jaggery, groundnuts, salt and chilli powder, grind to a fine paste along with a little water. 

3

In a tadka pan, heat a little oil on medium flame. 

4

Add the mustard seeds and once they crackle, add the cumin seeds and allow to sizzle.

5

Take the tadka pan off the heat after cumin seeds sizzle and add hing and stir.

6

Pour this tempering over the Kanda Kairichi Chutney Recipe and mix well. 

7

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.

Note: Kanda Kairi chutney can be stored in the refrigerator for 3-4 days.