Summer is here, and what better way to celebrate than with a homemade pickle that captures the season’s vibrant energy? Just like many Indians, I grew up savoring classic pickles that my mom would prepare every year. I would especially love the ones made during the green mango season (That’s kairee in Marathi, or kairi in Hindi). Among all the varieties she made, my favorite was always Kairee ani Mirchi cha Loncha. It’s a Maharashtrian-style green mango and green chili pickle that’s sweet, tart, spicy, and absolutely addictive!
This delightful combination blends together the tartness of green mangoes with the spiciness of green chilies, infusing the classic green chili pickle with a vibrant summertime flair!
A Family Recipe Close to My Heart
Every summer, with green mangoes in abundance, my mom would craft large batches of pickles to last the whole year. Kairee ani Mirchi cha Loncha was the one I’d look forward to the most! It’s essentialy a tangy and spicy twist on the more widely known North Indian Hari Mirch Ka Achar.
The pickle is further enhanced with a few aromatic spices like mustard seeds, turmeric, asafetida along with salt, sugar and lime/lemon juice which infuse the pickle with a unique depth of flavor. The little extra tartness of the citrus juice goes incredibly well with the sweet and sour green mangoes and the spicy heat of green chilies, making it stand out from all the other traditional Indian pickles that are out there.
It’s a beautiful representation of Maharashtrian flavors and of my family’s summertime traditions, with a recipe that’s been passed down through generations. Even today, a spoonful of this pickle instantly takes me back to those childhood days of finding Mom in the kitchen whipping up this pickle and eagerly asking her for taste testing .
Ingredients Spotlight
This Maharashtrian Kairee ani Mirchi cha Loncha strikes a harmonious balance between sour and spicy flavors coming from the two key ingredients used. They both compliment each other extremely well and are truly delightful to the palate. The magic lies in its simplicity. It combines just a handful of ingredients: tart green mangoes, spicy green chilies, mustard seeds, turmeric, asafetida, salt, sugar, and a squeeze of fresh lime or lemon juice. The citrus juice not only amps up the tartness of the mangoes but also enhances the sharp heat of the chilies, creating a punchy, flavorful pickle that’s anything but ordinary. Each element complements the others beautifully, resulting in a delightful balance of sour, spicy, and slightly sweet flavors.
Beyond the taste, these ingredients come with their own benefits. Green mangoes are packed with immune-boosting vitamin C and aid digestion. Green chilies offer a kick of capsaicin, which has antioxidant and anti-inflammatory properties. They are also known to elevate mood and help cool the body. The spices, too, have a long-standing reputation for supporting digestive health and metabolism.
Serving Ideas to Savor It
Kairee ani Mirchi cha Loncha is a great addition to your meals at any time of year! It’s the kind of pickle that brightens up just about anything you serve it with. A simple thali spread with whole wheat rotis, veggie stir fry, salad, dal and rice becomes instantly more exciting with a spoonful on the side. I also love it paired with rotis, parathas, or wrapped inside methi theplas for a quick snack. It’s fantastic with dosas, uttapams, and even thalipeeth (millet flatbreads)!
One of my personal favorite ways to enjoy it is to spread it over a piece of buttered toast. It’s a little unconventional, sets my mouth on fire every time but oh so delicious!
I also love adding it to wraps and sandwiches when I want a bold, zesty flavor boost.
Why You’ll Love It
Kairee ani Mirchi cha Loncha is bursting with bold, vibrant flavors that wake up your taste buds in the best way. It’s incredibly versatile, pairing beautifully with Indian comfort foods and beyond.
Plus, it’s a celebration of seasonal ingredients and family traditions — a true taste of summer in every bite.
A recipe for a summertime classic Maharashtrian Indian pickle made with green mangoes and green chilies.
Ingredients
Scale
1/4 lb (115 g) Thai green chilies, washed and cut into thirds
1/2 green mango, grated (see Notes)
1 tsp split yellow mustard seeds (see Notes)
1 tsp salt
1 tsp raw turbinado sugar
1/2 small lemon, juiced
1/4 cup neutral oil
1 tsp turmeric
1 tsp mustard seeds
1/2 tsp asafetida
Instructions
In a bowl, combine the cut green chilies and grated green mangoes along with split yellow mustard seeds, salt, sugar and lemon juice.
In a small frying pan, warm oil over medium high heat and add turmeric, mustard seeds and asafetida. When the seeds start to sputter, take it off the heat and pour the hot tempered oil over the seasoned green chili and green mango mixture in the bowl.
Toss gently and transfer in an airtight container. Store it at room temperature in a cool, dry place or refrigerate for 48 hours (2 days) before serving so that the pickle gets a chance to marinate in the spicy-sweet oil and develop its flavor.
Serve chilled or at room temperature on the side of your favorite meal.
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Recipe FAQ’s and Notes
No Green Mango?
If green mango is not available, simply skip it or use an additional amount of green chilies.
What is "Rai Kurya"?
Split yellow mustard seeds are called “rai kuriya” and are easily available in Indian stores or on Amazon. If you can’t find them, you can substitute with a tsp of whole yellow mustard seeds or use the classic or stone-ground yellow mustard condiment that is easily available in the grocery stores.
Recipe Variations
Instead of using cut green chilies and grated green mangoes, you can coarsely grind the two and use them to make the pickle.
Don’t have green mangoes? Skip it to make the classic Mirchi che Loncha i.e. green chili pickle.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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