Kairi Mirch Ki Sabji (Green Mango & Chili Sabji) is a tangy, sweet and spicy side dish made in almost every Rajasthani home during summers when fresh green mangoes are in season. Serve it as an accompaniment to your Indian style meals.
About This Recipe
Rajasthani Kairi Mirch Ki Sabji (Green Mango & Chili Sabji) is a spicy, sweet and tangy curry made using raw green mangoes, green chilies, and a few spices.
It comes together in under 15 minutes and makes for a great side dish with Indian meals, especially in summers.
This sabji is more like a pickle and it keeps good in the refrigerator for up to 10 days. You will find it in most Rajasthani homes during summers when fresh green mangoes are in season.
Green Mangoes – Choose raw mangoes that are green in color, a little firm to touch, and free of bruises and soft patches.
Green Chilies – While raw mangoes make it tangy, green chilies add that perfect hint of spiciness. Choose the chilies as per your spice tolerance. I personally like to use mildly spiced chilies to make this sabji.
Spice Powders – This curry uses basic spice powders such as turmeric powder and red chilli powder.
Others – Other than the above-mentioned ingredients, you will also need vegetable oil, asafetida (hing), mustard seeds, cumin seeds, fenugreek seeds (methi dana), nigella seeds (kalonji), fennel seeds (saunf), salt, water, and sugar.
At home, we serve this flavorful Kairi Mirch Ki Sabzi as a side dish with our weekday meals. Be it dal chawal, kadhi chawal or sabzi phulka, it tastes great with almost every Indian meal. Try it!
It will last easily for 7-10 days when stored in an air-tight container in the refrigerator. Use a clean and dry spoon for every use, which will ensure that the sabzi lasts longer.
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Rajasthani Kairi Mirch Ki Sabji (Green Mango & Chili Sabji)
- 1 pound green mangoes (500 g, peeled and sliced)
- 10-12 green chilies (Slit into half)
- 2 tablespoon vegetable oil
- ¼ teaspoon asafetida (hing)
- 1 teaspoon mustard seeds (sarson)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon fenugreek seeds (methi dana) (Crushed)
- ¼ teaspoon nigella seeds (kalonji)
- 1 teaspoon fennel seeds (saunf)
- 2 teaspoon salt
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ cup water
- ½ cup sugar
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida, mustard seeds, cumin seeds, fenugreek seeds, nigella seeds, and fennel seeds, and let them crackle for 4-5 seconds.
- Add the sliced green mangoes and green chilies and cook for a minute, stirring frequently.
- Add salt, turmeric powder, red chili powder, and water, and cover the pan with a lid.
- Reduce the heat to low.
- Cook for 10-12 minutes until the mangoes are softened.
- Remove the lid and add sugar to the pan. Cook for 3-4 minutes, stirring frequently.
- Remove the pan from heat.
- Cool the sabji and store it in the refrigerator for up to 10 days.
- Serve chilled or heat it up before serving.