Raw Mango Onion Mirchi Recipe | Tangy & Spicy Side
Looking for a spicy and tangy side dish? Try this easy Raw Mango Onion Mirchi recipe! Made with fresh kairi, onions, and green chillies. Ready in mins!
Ingredients
- 1/2 Raw Mango Kairi: Sour variety, peeled and chopped
- 2 large Onions: Roughly chopped
- 25-30 Green Chillies: Slit lengthwise
- 2 extra Green Chilies: For the blended paste
- 7 cloves of garlic
- 1 small piece of ginger
- 1 handful Fresh Coriander leaves: Include the stems for extra flavour
- 1 tsp Cumin Seeds Jeera: Plus 1 extra teaspoon for tempering
- 1 tsp Coriander Powder: Or whole coriander seeds
- 1/2 tsp Black Salt
- Salt: To taste keeping in mind black salt is already used
- 1 tsp Lemon Juice
- 1/4 tsp Asafoetida Hing
- 1/4 tsp Turmeric Powder Haldi
- 2-3 tbsp Oil: For cooking
- Optional: A few Mint leaves Pudina for a refreshing twist
Instructions
- Make the tangy paste. In a blender jar, combine the raw mango pieces, ginger, garlic, 2 green chillies, black salt, 1 teaspoon of cumin seeds, coriander leaves, coriander powder, regular salt, and lemon juice. Blend into a coarse paste. Do not use any water!
- Sauté the onions. Heat a pan over medium heat and add a little oil. Add 1 teaspoon of cumin seeds and hing. Drop in the chopped onions and lightly roast them just until they soften. Remove the onions from the pan and set them aside.
- Roast the chillies. In the same pan, add a little more oil. Add your 25-30 slit green chillies, turmeric powder, and a tiny pinch of salt. Sauté until the chillies develop nice blistered, dark spots.
- Mix it all together. Lower the heat and add your blended raw mango paste over the blistered chillies. Next, bring the roasted onions back into the pan.
- Final toss. Sauté everything together on medium heat for 2 to 3 minutes. Make sure not to overcook the onions; they should retain a slight crunch.
- Cool and store. Your delicious Raw Mango Onion Mirchi Recipe is ready! Let it cool completely before storing it in an airtight container.