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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.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
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
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Just wash, peel and either grate on the larger grate of your grater or better yet, julienne into fine strips 1 large raw mango.
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Slice 1 medium sized onion
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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.
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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.
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Mix well and set aside covered in the fridge until serving time.
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Stir in freshly chopped cilantro/coriander leaves. (Adding freshly chopped cilantro is optional).
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Enjoy fresh, tangy, spicy and mildly sweet lip smacking Kanda Kairi Koshimbir as a side with any meal.
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Goes perfectly with rotis, parathas, rice and dal or even in sandwiches or wraps as a filling!
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Enjoy and Happy Eating!
Recipe Notes
- Adjust the amount of spices according to personal preference.
- The proportion or mango to onions too is your choice.
- Instead of making juliennes, you could grate the mango.
- Best enjoyed fresh but stays a couple of days in the refrigerator.
- Enjoy and Happy Eating!