Spicy Raw Mango Green Chilli Recipe | Tangy Side Dish
Learn how to make a tangy, spicy Raw Mango Green Chilli side dish. This quick and easy Kairi Mirchi recipe is perfect to spice up your summer meals!
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.