Phodnichi Kairi Recipe
This post may contain affiliate links. Please read our privacy policy.
Phodnichi Kairi is a sweet-and-spicy Maharashtrian condiment (pickle) made with raw mangoes, jaggery, garlic, and a variety of spices. I learned this recipe from my friend in Pune. 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 dal and jowar bhakri for a comforting lunch or dinner. It can also be served with a simple varan bhat and papad meal.
If you like this, you can also try Urdachi Dal, Vangyache Kaap, Tendli Bhaat, Katachi Amti, and Maharashtrian Masale Bhat.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
Ingredients
- 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
Step 1: Wash 1 pound (500 g) of raw mangoes and wipe them well. Cut them into ½-inch cubes.
Step 2: Heat 2 tablespoon cooking oil in a pan over medium-high heat.
Step 3: Add the following ingredients once the oil is hot, and let them crackle for 5-6 seconds.
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
Step 4: Add the following ingredients and saute for 10-15 seconds.
- ¼ teaspoon asafetida
- 2 tablespoon crushed garlic
- 15-20 curry leaves
Step 5: Now, add ½ teaspoon of turmeric powder and 2 tablespoon of Kashmiri red chilli powder, and mix well.
Step 6: Add the cubed mangoes and 1 teaspoon salt, and mix everything well. Cook for 3-4 minutes, stirring occasionally.
Step 7: Add 3 tablespoons of jaggery powder and cook for 2-3 minutes, stirring occasionally.
Step 8: Serve or store for 7-10 days in an air-tight container in the refrigerator.
Other Raw Mango Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Phodnichi Kairi Recipe (Maharashtrian Raw Mango Fry)
Ingredients
- 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
Instructions
- 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.
- Serve or store for 7-10 days in an air-tight container in the refrigerator.