Summers and mangoes go hand in hand. This scorching heat season brings with it our favourite mango season. Some people like having ripened mangoes as a dessert and others who are fond of tangy and spicy flavours like experimenting with raw mangoes. Kacchi Kairi or raw mangoes are the greener and unripened versions of mangoes that have a tart flavour.
Kacchi kairi can be consumed in many ways. Here are some recipes that use kacchi kairi as the main ingredient and are worth trying-
Kairi and pudina chutney
Chutneys are the best side dish that is prepared in all Indian households. Each family has its own recipe for chutney. These chutneys can make any dish taste better. They go well with any kind of paranthas and provide a treat to the taste buds. Kairi and pudina chutney is one such recipe that will definitely become your favourite once you try it. Chop some raw mangoes and mix them with mint leaves. Add some salt, red chilli powder, green chillies and 1-2 tablespoons of sugar. Blend the ingredients well. This chutney is popular for its tangy and spicy flavours that sit perfectly with plain paranthas.
Kairi ki launji
Kairi ki launji is a pickle-like Rajasthani chutney made from raw green mango pieces cooked with basic Indian spices and sugar. It has a pleasant aroma from the spices and a fiery and sweet flavour from the chilli powder and sugar. In a pan heat the mustard oil. Toss in the asafoetida and mustard seeds. Allow it to sputter. Add some cumin seeds, fenugreek seeds, kalonji and cook it for a minute. Add the mango chunks now. After cooking it for 2-3 minutes, mix all the dry spices and saute them well. Pour in 1/2 cup of water. Cover and cook until the mango softens. The launji is ready to be served. This dish goes well with lacchha parantha or missi roti.
Kacchi kairi sharbat
Raw mangoes have cooling properties that help maintain body temperature. Kairi sharbat is known for protecting the body from heatwaves out there. All you have to do is, boil some chopped raw mangoes and sugar. Puree the mixture and pour it into a jar. Add some cumin powder, mint leaves and salt to it. Add some more water to get a sharbat like consistency. Mix it well and top it up with some ice cubes. You can store the sharbat in a refrigerator and drink it before stepping out of the house. Kairi sharbat is a perfect amalgamation of different sweet and tangy flavours that hit the right spot on your taste buds.
Kairi pickle
Mango pickle is a classic and traditional recipe that is made in every Indian household. This pickle is loved by all and every household and community has their own way of making mango pickle. Summers are best for making mango pickles as it lasts longer and can be stored for the entire season. Paranthas and mango pickles are a staple breakfast in most families that is nothing less than comfort food for them.