Name: Kanda Kairi Koshimbir
Prep time: 10 min
Total time: 10 min
Ingredients: 1 medium sized raw mango; 1 small onion (preferably purple or red onion); ½ teaspoon Pink salt/plain salt ((adjust as needed)); ½ teaspoon roasted cumin powder ((dry roast cumin powder on medium heat until it changes color)); 1 teaspoon red chili powder/cayenne pepper powder ((preferably Kashmiri red chili powder; more for color than heat)); 1-3 tablespoons jaggery (unrefined cane sugar) powder or plain sugar; Chopped cilantro/coriander leaves for garnish (Optional)

Kanda Kairi Koshimbir – a tangy, mildly spiced, no cook and no oil instant Raw Mango Pickle or Relish with Onions and simple, pantry friendly spices.

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Originally from the state of Gujarat (India), this mouthwatering salad/condiment is a different take on our south Indian, Konkani style Ambuli Pachadi, another raw mango instant pickle I make often.

This one too is so easy to make and tastes absolutely heavenly with any meal.

Absolutely no cooking needed!

And this pickle/relish is one my family; especially my 89 year old mother has been asking seconds and sometimes third serving too; that good!

KANDA KAIRI KOSHIMBIR

Kanda (onion), kairi (raw mango) koshimbir (fresh salad) is definitely going to be on our lunch menu every summer from now on when raw mangoes are in plenty and in season.

Being summer right now, this salad kept popping on my social media feed quite a bit and although it looked like something I made albeit without onions, decided to check it out and then try my version.

Original recipe asks for grated raw mangoes and onions, but I decided to julienne them instead to get that textural experience too.

Basically, just julienne (or grate if you prefer but using the largest grate), slice onions; add the spices (salt, roasted cumin powder, chili powder) and a bit of sweetener, preferable jaggery powder or just plain sugar.

Mix well, set aside for about 30 minutes in the fridge and enjoy chilled with your meal, be it parathas or rotis, rice and dal or even as a filling for sandwiches or wraps!

So, basically all you will need is only:

Seasonal Raw mangoes, grated or julienned
Onion (preferably purple onions), sliced
Salt (Pink salt or table salt)
Red Chili Powder (I prefer Kashmiri red chili powder which adds a lovely color more than heat)
Roasted cumin powder (just roast powdered cumin until slightly dark in color)
Sweetener (I prefer using the earthy, unrefined cane sugar jaggery which is easily available in powder form nowadays. But you could use plain sugar instead too)

That is it!

Just mix, set aside about 30 minutes and enjoy this lip smacking, tongue tingling, savory yet sweet, tangy yet drool worthy Kanda Kairi Koshimbir any time you can get hold of a raw mango!

Make this and enjoy throughout the mango season! I know I am going to!

Totally yummy as a side with any Indian meal, be it with rice or any Indian bread like parathas or rotis and delicious in sandwiches and wraps too.

Enjoy and Happy Eating!

Do check out more of these raw mango delights I make in my kitchen:

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Kanda Kairi Koshimbir

A tangy, mildly spiced, no cook and no oil instant Raw Mango Pickle or Relish with Onions and simple, pantry friendly spices.

It is perfect with any meal, in sandwiches, wraps etc.

Course Appetizer, condiment, relish

Cuisine Indian

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 4

Author Vanitha Bhat

Ingredients

1 medium sized raw mango
1 small onion preferably purple or red onion
½ teaspoon Pink salt/plain salt (adjust as needed)
½ teaspoon roasted cumin powder (dry roast cumin powder on medium heat until it changes color)
1 teaspoon red chili powder/cayenne pepper powder (preferably Kashmiri red chili powder; more for color than heat)
1-3 tablespoons jaggery (unrefined cane sugar) powder or plain sugar
Chopped cilantro/coriander leaves for garnish Optional

Instructions

Just wash, peel and either grate on the larger grate of your grater or better yet, julienne into fine strips 1 large raw mango.
Slice 1 medium sized onion
Add both to a bowl and add the rest: ½ teaspoon salt, ½ teaspoon roasted cumin powder, 1 teaspoon Kashmiri red chili powder and 1-3 tablespoons jaggery or sugar to suit your taste.
I love my pickles more on the savory side than sweet, so added just 1 tablespoon of jaggery powder. You could add more if you like it more sweet, mainly to offset the tanginess of the raw mango.
Mix well and set aside covered in the fridge until serving time.
Stir in freshly chopped cilantro/coriander leaves. (Adding freshly chopped cilantro is optional).
Enjoy fresh, tangy, spicy and mildly sweet lip smacking Kanda Kairi Koshimbir as a side with any meal.
Goes perfectly with rotis, parathas, rice and dal or even in sandwiches or wraps as a filling!
Enjoy and Happy Eating!