Kairi Mirch Ki Sabji (Green Mango and Chili Sabji)
Kairi Mirch Ki Sabji (Green Mango Chili Sabji) is a tangy 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.
Servings: 4 people
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.
Notes
Choose the chilies as per your spice tolerance. I personally like to use mildly spiced chilies to make this sabji.
Nutrition
Calories: 207kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1558mg | Potassium: 248mg | Fiber: 6g | Sugar: 44g | Vitamin A: 1531IU | Vitamin C: 55mg | Calcium: 32mg | Iron: 1mg
