Looking for the perfect tangy and spicy accompaniment to elevate your everyday summer meals? This Raw Mango Green Chilli Recipe is exactly what you need! Known as Kairi Mirchi in Maharashtra, this mouth-watering side dish perfectly balances the tartness of fresh raw mangoes with the spicy kick of roasted green chillies and crushed garlic. Whether you are serving it alongside dal rice, roti, or parathas, this quick and easy relish instantly boosts the flavour of any meal. Best of all, it requires minimal ingredients like mint, coriander, and cumin, and cooks in just a few minutes. If you want a tantalising condiment that awakens your taste buds, try this refreshing Raw Mango Green Chilli Recipe today! You will love how easy it is to make and how much zest it brings to your dining table.
Also Read: Authentic Raw Mango Chutney Recipe | Spicy & Tangy
Ingredients List
For the Tangy Paste:
- 1/2 Raw Mango (Kairi), tart variety, roughly chopped with the skin on
- 1 handful Fresh Coriander leaves (with stems)
- 1 handful Fresh Mint leaves (with stems)
- 3-4 Light Green Chillies (mildly spicy)
- 1 tsp Cumin Seeds (Jeera), raw
- 1 tsp Coriander Powder (or whole coriander seeds)
- Salt to taste (or a mix of regular and black salt)
For the Main Sauté:
- 150g Small Green Chillies, washed, wiped dry, and slit lengthwise (stems on)
- 20-25 Garlic Cloves, peeled and crushed
- 1-2 tbsp Cooking Oil
- 1/2 Lemon (Juice), optional for better shelf life
Step-by-step Instructions
- Step 1: Prepare the Tangy Paste. In a blender, combine the raw mango, coriander, mint, light green chillies, cumin seeds, coriander powder, and salt. Blend into a paste without adding any water.
- Step 2: Prepare the Chillies and Garlic. Wash and wipe the 150g green chillies dry. Slit them vertically from tip to stem. Peel and gently crush the garlic cloves so they absorb flavours better.
- Step 3: Sauté the Base. Heat oil in a pan or tawa. Add the slit green chillies and crushed garlic. Sauté on a medium flame, pressing the chillies gently with your spatula until they are well-roasted and blistered.
- Step 4: Combine the Paste. Lower the flame completely. Add the prepared raw mango paste to the roasted chillies and garlic.
- Step 5: Cook and Mix. Sauté everything together on low heat for 2 to 3 minutes. Press the mixture gently while mixing so the garlic and chillies absorb the tangy raw mango flavours.
- Step 6: Cool and Store. Turn off the heat. Your spicy and tangy Raw Mango Green Chilli Recipe is ready! Once fully cooled, store it in a clean glass jar.
Also Read: Kairiche Varan Recipe | Maharashtrian Raw Mango Dal
Cooking Tips
- Keep it Dry: Always wipe the chillies completely dry after washing to prevent oil splatters and increase shelf life.
- Crush the Garlic: Crushing the garlic rather than chopping it allows the tangy mango juices to seep in deeply.
- Skip the Water: Do not add water while grinding the paste. This ensures the side dish stays fresh for a much longer time.
- Press While Roasting: Pressing the chillies with a spatula while roasting helps them cook evenly and releases their flavour into the oil.
Variations
- Mild Version: Use zero-heat or sweet peppers instead of green chillies if you cannot handle the spice.
- Vegan Version: This recipe uses only plant-based ingredients and is naturally 100% vegan!
- Kids-Friendly Version: Substitute the spicy chillies with slit baby capsicums (bell peppers) so kids can enjoy the tangy mango flavour without the heat.
- Extra Tangy Version: Squeeze half a lemon over the finished dish. This not only increases the tanginess but also acts as a natural preservative to make it last longer.
Serving Suggestions
- Serve this zesty condiment alongside classic Indian comfort meals like Dal Fry and Steamed Rice.
- Enjoy it scooped up with warm, buttery parathas or theplas for breakfast.
- Pair it with traditional Maharashtrian bhakri (millet flatbread) or chapati for an authentic village-style meal.
Also Read: Ambat God Sarbat: Refreshing Raw Mango Summer Drink
FAQs
Q: How long can I store this Raw Mango Green Chilli dish?
A: If made without water and stored in an airtight glass jar, it can easily last in the refrigerator for 1 to 2 weeks. Adding a little lemon juice helps it last even longer!
Q: Can I peel the raw mango before blending?
A: You can, but keeping the skin on adds a beautiful texture, a slightly tart bite, and extra nutrients to this Raw Mango Green Chilli Recipe.
Q: What if my raw mango isn’t very sour?
A: If your mango lacks tartness, simply squeeze some fresh lemon juice into the mixture or add half a teaspoon of dry mango powder (amchur).
Q: Can I remove the stems from the chillies?
A: Yes, you can remove the stems if you prefer. However, keeping the stems makes them easier to hold and eat as a fun finger-food condiment!
Spicy Raw Mango Green Chilli Recipe | Tangy Side Dish
Ingredients
For the Tangy Paste:
- 1/2 Raw Mango Kairi, tart variety, roughly chopped with the skin on
- 1 handful Fresh Coriander leaves with stems
- 1 handful Fresh Mint leaves with stems
- 3-4 Light Green Chillies mildly spicy
- 1 tsp Cumin Seeds Jeera, raw
- 1 tsp Coriander Powder or whole coriander seeds
- Salt to taste or a mix of regular and black salt
For the Main Sauté:
- 150 g Small Green Chillies washed, wiped dry, and slit lengthwise (stems on)
- 20-25 Garlic Cloves peeled and crushed
- 1-2 tbsp Cooking Oil
- 1/2 Lemon Juice, optional for better shelf life
Instructions
- Step 1: Prepare the Tangy Paste. In a blender, combine the raw mango, coriander, mint, light green chillies, cumin seeds, coriander powder, and salt. Blend into a paste without adding any water.
- Step 2: Prepare the Chillies and Garlic. Wash and wipe the 150g green chillies dry. Slit them vertically from tip to stem. Peel and gently crush the garlic cloves so they absorb flavours better.
- Step 3: Sauté the Base. Heat oil in a pan or tawa. Add the slit green chillies and crushed garlic. Sauté on a medium flame, pressing the chillies gently with your spatula until they are well-roasted and blistered.
- Step 4: Combine the Paste. Lower the flame completely. Add the prepared raw mango paste to the roasted chillies and garlic.
- Step 5: Cook and Mix. Sauté everything together on low heat for 2 to 3 minutes. Press the mixture gently while mixing so the garlic and chillies absorb the tangy raw mango flavours.
- Step 6: Cool and Store. Turn off the heat. Your spicy and tangy Raw Mango Green Chilli Recipe is ready! Once fully cooled, store it in a clean glass jar.
