Phodnichi Kairi is a sweet and spicy Maharashtrian condiment made using raw mangoes, jaggery, and spices. Serve it with dal and bhakri for a comforting meal (vegan, can be made gluten-free).
If you like this, you can also try Urdachi Dal, Vangyache Kaap, Tendli Bhaat, Katachi Amti, Maharashtrian Masale Bhat, Green Chilli Thecha, and Bharli Vangi.
About Phodnichi Kairi
Phodnichi Kairi is a sweet & spicy Maharashtrian condiment (pickle) made with raw mangoes, jaggery, garlic, and spices.
It needs simple ingredients and comes together in under 30 minutes. It is a great recipe to make during summer when raw mangoes are in season.
Serve it on the side with urdachi dal and jowar bhakri for a comforting lunch or dinner. It can also be served with a simple varan bhat and papad meal.
Phodnichi kairi recipe is vegan and can be easily made gluten-free. You can double or triple the recipe too.
Raw Mangoes – Green raw mangoes are easily available at Indian grocery stores during summer. Choose firm mangoes with no soft patches or blemishes.
Jaggery – Use good quality organic jaggery for the best taste.
Garlic adds a distinct flavor, but if you are looking for a no-onion, no-garlic recipe, you can skip adding it.
Spice Powders – You will need basic spice powders such as turmeric powder and red chili powder.
Oil – Use any cooking oil.
Others – You will also need brown mustard seeds, cumin seeds, fennel seeds (saunf), asafoetida (hing), curry leaves, and salt.
Skip asafetida for a gluten-free version.
How To Make Phodnichi Kairi
Wash 1 pound (500 g) of raw mangoes and wipe them well. Cut them into ½-inch cubes.
Heat 2 tablespoon cooking oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon brown mustard seeds, 1 teaspoon cumin seeds, and ½ teaspoon fennel seeds, and let them crackle for 5-6 seconds.
Add ¼ teaspoon asafetida, 2 tablespoon crushed garlic, and 15-20 curry leaves and saute for 10-15 seconds.
Now add ½ teaspoon turmeric powder and 2 tablespoon Kashmiri red chill powder and mix well.
Add the cubed mangoes and 1 teaspoon salt and mix everything well. Cook for 3-4 minutes, stirring a few times in between.
Add 3 tablespoon jaggery powder and cook for 2-3 minutes, stirring a few times in between.
Phodnichi Kairi tastes best on the side with dal and jowar bhakri, or with a simple meal of varan bhat or kadhi chawal and papad.
You can serve it as a side dish with Indian-style meals or stuffed parathas.
It will easily last 7-10 days in an air-tight container in the refrigerator. Use a clean and dry spoon to ensure that it doesn’t get spoiled and lasts longer.
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Phodnichi Kairi Recipe (Maharashtrian Raw Mango Fry)
- 1 pound green raw mangoes (500 g)
- 1 tablespoon cooking oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds (saunf)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 2 tablespoons crushed garlic
- 15-20 curry leaves
- ½ teaspoon turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon salt
- 3 tablespoons jaggery powder
- Wash mangoes and wipe them well. Cut them into ½-inch cubes.
- Heat cooking oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and fennel seeds, and let them crackle for 5-6 seconds.
- Add asafetida, garlic, and curry leaves and saute for 10-15 seconds.
- Now add turmeric powder and chill powder and mix well.
- Add the cubed mangoes and salt and mix everything well. Cook for 3-4 minutes, stirring a few times in between.
- Add jaggery powder and cook for 2-3 minutes, stirring a few times in between.
Did you make this recipe? Let me know!