Kanda Kairichi Chutney Recipe - Onion & Raw Mango Chutney
The Kanda Kairichi Chutney Recipe is a Sweet & Spicy chutney which is made from onions and raw mangoes. It makes a perfect accompaniment with bhakri, dosa, cheela and even dhokla.
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.
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Note: Kanda Kairi chutney can be stored in the refrigerator for 3-4 days.
10 M
10 M
20 M
4 Servings
Ingredients
- 1 cup Mango (Raw) , peeled and chopped
- 1 Onion , chopped
- 2 tablespoons Jaggery , (powdered)
- 3 tablespoons Roasted Peanuts (Moongphali)
- 2 teaspoons Red Chilli powder , (adjust to taste)
- Salt , to taste For the tempering:
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
How to make Kanda Kairichi Chutney Recipe - Onion & Raw Mango Chutney
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.
