Kairi Mirch Ki Sabji Recipe
Kairi Mirch Ki Sabji (Green Mango Chili Sabji) is a tangy, sweet, and spicy side dish that is made in almost every Rajasthani home during the summer, when fresh green mangoes are in season. Serve it as an accompaniment to your Indian-style meals.
Here are a few more raw mango recipes: Green Mango Chutney, Raw Mango Dal, and Green Mango Kadhi.
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Table of Contents
About Kairi Mirch Ki Sabji
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 20 minutes and makes a great side dish for Indian meals, especially in the summer.
This sabji is more like a pickle and keeps well in the refrigerator for up to 10 days. You will find it in most Rajasthani homes during summer when fresh green mangoes are in season.
Ingredients
Green Raw Mangoes – Choose raw mangoes that are green in color, a little firm to the touch, and free of bruises and soft patches.
Green Chilies – While raw mangoes make it tangy, green chilies add the perfect hint of spiciness. Choose the chilies according to your spice tolerance. I like to use mildly spiced chilies to make this sabji.
Spice Powders – This curry uses basic spice powders such as turmeric powder and red chili powder.
Others – You will also need oil, asafetida (hing), brown mustard seeds, cumin seeds, fenugreek seeds (methi dana), nigella seeds (kalonji), fennel seeds (saunf), salt, water, and granulated white sugar.
Other Mango Recipes We Recommend
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Kairi Mirch Ki Sabji (Green Mango and Chili Sabji)
Ingredients
- 1 pound green raw mangoes (500 g, peeled and sliced)
- 10-12 green chilies (slit into half)
- 2 tablespoons oil
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 teaspoon brown 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 teaspoons salt
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ cup water
- ½ cup granulated white sugar
Instructions
- Heat 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 the heat.
- Cool the sabji and store it in the refrigerator for up to 10 days.
- Serve chilled or heat it up before serving.
Hi,
Thank you for sharing this recipe 🙂 i would like to point out a common misunderstanding where in India, raw equals to unripe, but actually, in English, raw means uncooked, so a correct name for this would be unripe mango curry and not raw mango curry as I was looking for raw vegan indian dishes 🙂 still inspired by your curry to try to make this into a raw vegan curry. Thanks again!
Sure. I will edit the recipe 🙂