A recipe for a summertime classic Indian pickle made with green mangoes and green chilies. I’m sharing my family’s recipe that has been passed through generations! It’s a Maharashtrian version of the popular North Indian green chili pickle, “Hari Mirch Ka Achar,” with grated green mangoes added to the mix.
It’s the beginning of summer, and what better way to celebrate its arrival than by making some delicious summertime pickles! Just like many Indians, I grew up enjoying a variety of classic Indian pickles that mom would prepare every summer, such as the mango pickle or the green chili pickle. With the abundance of green mangoes during the summer months, they became the essential ingredient for the homemade pickles my mom would create in large batches to last throughout the year. Among all the pickles she would craft annually, my absolute favorite was the “Kairee ani Mirchi cha Loncha.” Imagine it as a Maharashtrian rendition of the popular North Indian green chili pickle, the “Hari Mirch Ka Achar,” with grated green mangoes added to the mix. 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 Versatile Condiment with a Delightful Taste
Kairee ani Mirchi cha Loncha, a sweet, tart and spicy combination of green mangoes and green chilies has a delightful taste and is a great addition to your meals at any time of year! It strikes a harmonious balance between sour and spicy flavors coming from the two key ingredients that compliment each other extremely well and is truly delightful to the palate. 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 adds a burst of flavor to a simple bowl of dal-rice or curd-rice (even curd poha/dahi pohe). You can use it alongside some rotis, parathas or even serve it with dosas (lentis crepes), uttapams (lentil pancakes) and chilla or cheelas (chickpea flour crepes). My absolute favorite way to enjoy the deliciousness of this lip smacking pickle, is to spread it on a piece of buttered toast. Its so good! I also love to add it to wraps or roll it in a methi theplas for a quick snack. Its a versatile condiment that elevates a simple meal.
A Family Recipe for Indian Pickle
As with all cultures across the world, food plays a significant role in Indian culture, and pickles are an integral part of the Indian culinary traditions. This delectable green mango and green chili pickle is a tangy delight that epitomizes the rich flavors and summertime traditions of Indian fare and holds a special place in Maharashtrian cuisine, where it is prepared during the summer months when the green mangoes are in season. To me, this pickle is an important part of my family’s heritage since the recipe has been passed down through generations!
This traditional Maharashtrian pickle not only adds a burst of flavor to your meals but also offers numerous health benefits. Green mangoes are an excellent source of vitamin C, which boosts immunity and aids in digestion. The green chilies contain capsaicin, known for its antioxidant and anti-inflammatory properties. Additionally, it is also known to boost mood and lower body temperature. Furthermore, the spices used in the pickle are known to have various health benefits, including improved digestion and metabolism. So, the next time you want to elevate your meal, reach for a jar of Kairee Ani Mirchi Cha Loncha and savor the irresistible tangy goodness it brings to your plate. Beyond its flavors, the pickle offers a range of health benefits, making it a win-win choice!
I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen.
¼ lb (115 g) Thai green chilies, washed and cut into thirds
½ green mango, grated (see Notes)
1 tsp split yellow mustard seeds (see Notes)
1 tsp salt
1 tsp raw turbinado sugar
½ small lemon, juiced
¼ cup neutral oil
1 tsp turmeric
1 tsp mustard seeds
½ tsp asafetida
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.
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.
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!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.