We’re well into the scorching Summer, and along with drinking copious amounts of coconut water and chugging Glucon-D like it’s tequila, raw mango has walked the culinary carpet from the bazaars right to our kitchens. While India’s love for ripe, juicy mangoes is well-known, the affair with raw mango, or kachhi kairi, is something else entirely. It brings with it a burst of tart, tangy flavour that transforms everyday meals into something special.
More than just it’s tangy punch, raw mango has long been a staple in Indian kitchens — from crunchy pickles and zesty chutneys to soothing curries and cooling drinks. In ancient times, it wasn’t just loved for its flavour; it was prized for its health benefits too. Known to aid digestion and refresh the body, raw mango was the go-to ingredient to beat the heat long before soft drinks and iced coffee became our go-to.
What makes it even more loved is the way that it evokes memory — almost everyone has a memory associated with raw mango. Whether it’s sitting with a small bowl of slices with chilli-salt, the first whiff of a simmering chutney, or nani’s signature pickle. In honour of this green gem, we spoke to chefs from across the country to explore how they use raw mango in their kitchens.
Bengal’s Kacha Aamer Chutney by Chef Ananya Banerjee
It’s no secret that we’re a country of chutney lovers. Every region, big or small, has its recipe of a delicious chutney. West Bengal loves its Kacha Aamer Chutney or raw mango chutney, a popular summer staple. With origins tied to the region’s agrarian culture and the intense humid summer it experiences, people traditionally crafted dishes that helped cool the body, including this particular dish.
Celebrity Chef Ananya Banerjee explains that historically, chutneys (or chatni in Bengali) evolved as a way to preserve seasonal fruits and balance meals with sweet-tangy flavours. “In Bengali cuisine, the chutney course (toke jhaal mishti chatni) is usually served towards the end of a meal to cleanse the palate before one moves on to desserts. The Kacha Aamer chutney specifically provided a refreshing, tangy-sweet note that helped stimulate both appetite and digestion — important during hot seasons when people naturally eat less,” she explains.
For Banerjee, her most cherished memory of Kacha Aamer Chutney is tied to her summer vacations. “As a child, I used to look forward to summer vacations just to taste kacha aamer chutney made by my dida (grandma). The sweet & sour combination of raw mangoes with panch phoron (Bengali 5 spice) and bhuna jeera powder was no less than an addictive drug. I still recall my dida pulling my ears for stealing aamer chutney from the kitchen every now and then,” she reminisces. Here’s Banerjee’s recipe for this delicious chutney.
Recipe
Ingredients:
2 large / 4 small raw mangoes
2 cups sugar
1 tbsp mustard oil
2 dried red chillies
1 tsp paanch phoron (Bengali five spice)
½ tsp turmeric powder
Salt to taste
1 tsp roasted cumin seeds & red chilli powder (Bhaja moshla)
1 cup water
Method:
Cut raw mangoes into small pieces. Heat mustard oil in a pan. Add red chillies and panch phoron and sauté till light brown.
Add mangoes, turmeric powder, and salt. Mix well. Add one cup of water and cook on medium heat till the mangoes are soft. Add sugar and cook till the chutney is thick and slightly caramelised.
Sprinkle roasted cumin seeds- red chilli powder, mix and keep aside to cool.
Serve at room temperature.
Chef’s Tip:
Sugar should be added last and not at the beginning, as sugar tends to delay the cooking process.
Kerala’s Alleppy Fish and Mango Curry by Chef Mathew Verghese
“In many Kerala households, the presence of a mango tree in the backyard is almost a given. This means mangoes — both raw and ripe — have found their way into daily meals depending on the time of year,” says Chef Mathew Verghese, Chef-Partner at Kari Apla, Mumbai. The raw mango in the Alleppy Fish and Mango Curry tends to cut through the richness of the coconut and pairs well with the fish. “It’s light, flavourful, and ideal for hot, humid days,” he adds.
For Verghese too, his earliest memory of the dish is associated with summers at his grandparents’ house in Kerala. “I remember the mangoes coming straight from the tree in the backyard, and the fish being picked up fresh from the local market. It was one of those simple, comforting meals that everyone looked forward to—served with warm rice and a side of chatter around the table,” he recalls.
Recipe
Ingredients:
2 tbsp oil
1⁄2 cup sliced shallots
1⁄2 tsp fenugreek seeds
8 curry leaves
4 cups water
500 gms fish fillets, cut into thick slices
1 cup sliced sour green mango
1 tsp salt
Coconut Paste
Grind to a smooth paste:
1 cup grated fresh coconut
1 tbsp chilli powder
1 tsp ground turmeric
2 green chillis
1 tsp chopped fresh ginger 8 cloves garlic, chopped
1⁄2 cup water
Method:
Heat the oil in a pot, add the shallots and fry for 2 to 3 minutes, until they are lightly browned.
Add the fenugreek seeds and curry leaves and sauté for one minute. Add the coconut paste.
Fry until the oil rises to the top, then add the water, fish, mango, and salt.
Simmer over low heat for 5 minutes or until the fish is cooked. Serve with rice and a vegetable thoran for a complete meal.
Andhra Pradesh’s Avakaya Pickle by Chef Ebaani Tewari
Achaar and Indians are joined at the hip. We can eat it with anything and everything. For Chef Ebaani Tewari, Chef Partner at Kari Apla, Mumbai, her finest raw mango memory is that of a pickle her grandmother used to make. “My paternal grandmother had Andhra roots, and pickle-making was her thing. Every summer, she’d prepare big batches of this mango pickle—not just for her home, but for all of us. She never came over without a jar or two. For me, this is a reminder of all the love she poured into her food,” she recalls.
Tewari explains that the Avakaya Pickle or the raw mango pickle is a traditional raw mango pickle from Andhra Pradesh, typically made in the summer months when mangoes are in season. “It’s bold, spicy, and pairs perfectly with everything from simple dal-chawal to curd rice. In many Andhra households, making pickle was (and still is) a bit of a summer ritual.”
Recipe
Ingredients:
25 small raw green mangoes
350 gms red chilli powder
2 kg sesame oil (heated once and cooled)
200 gms fenugreek seeds (powdered)
1/2 kg mustard seeds (powdered)
1 kg salt
10 gms turmeric powder
Method:
Wash and dry the raw mangoes thoroughly, then cut them into one-inch pieces.
In a large bowl, mix the red chilli powder, turmeric powder, fenugreek powder, mustard seed powder, and salt. Add the mango pieces to this spice mix and toss well to coat them evenly.
Pour in the sesame oil and stir everything together so the mango is fully coated and submerged.
Transfer the mixture into a clean, dry glass or ceramic jar. Cover the mouth of the jar with a clean cloth tied tightly and let it sit at room temperature for about two weeks to mature.
After that, remove the cloth and store the pickle in an airtight jar—it’ll keep well and continue to develop flavour over time.
Maharashtra’s Dal Kairi by Chef Sneha Kaulavkar Jadhav
Dal Kairi (Raw Mango Dal) is a tangy summer dish made by simmering chana dal with raw mango (kairi). “Popular across Maharashtra, it likely originated in rural homes where raw mangoes were used in place of curd during hot months,” says Chef Sneha Kaulavkar Jadhav, who has grown up eating Dal Kairi as a summer staple but hadn’t quite gotten around to making it herself until she got married. “The first time I cooked it was when I was preparing for a Maharashtrian food pop-up, and that’s when my husband’s aunt lovingly taught me her version. She’s an incredible cook. Since then, it’s become a summer essential in my kitchen.”
Dal Kairi is incredibly nutritious since it’s naturally cooling, rich in Vitamin C, light on the stomach, easy to digest, and ideal for summer. “This side dish is also easily adaptable with spices like mustard seeds, and curry leaves, and pairs perfectly well with rice or phulkas. It’s a seasonal favorite rooted in tradition,” she explains.
Recipe
Ingredients:
1/2 cup chana dal (soaked for 5–6 hours)
1–2 raw mangoes, peeled and grated
1 green chilli
1/2 tsp cumin seeds (jeera)
Salt and sugar to taste
Coriander for garnish
For tempering:
1 tbsp oil
1/2 tsp mustard seeds (mohri)
A pinch of asafoetida (hing)
A pinch of turmeric (haldi)
6–8 curry leaves
1–2 dry red chillies
Method:
Grind soaked chana dal with green chilli and jeera to a coarse paste.
Mix in grated raw mango, salt, and sugar.
Heat oil and prepare a tadka with mustard seeds, hing, curry leaves, and red chillies.
Pour over the chutney, mix well, adjust seasoning, and garnish with coriander.
Serve chilled.
Himachal Pradesh’s Ambua or Maani by Chef Sherry Mehta
“There are some flavours that live inside you, long after the season has passed, long after you’ve left home. For me, Maani-a raw mango chutney from the hills-is one of them. It’s my childhood in Shimla. It’s the sound of the sil-batta grinding in my grandmother’s backyard, the sting of mustard in the air, and the joy of long summer afternoons when mango trees in our backyard would hang heavy with green, unripe fruit,” recalls Chef Sherry Mehta.
Mehta explains that Maani likely evolved as a seasonal favourite in Pahadi households, especially in the Kangra and Chamba valleys, due to the relatively short but intense summer season. Raw mango came to be used not just for its sourness but for its cooling properties and ability to awaken the palate in warmer weather. “The dish reflects the minimalism of mountain cooking – using what’s available, fresh, and local. It requires no cooking, no oil, and no complex processes – just raw mango, chillies, garlic, and salt ground together to create something vibrant and satisfying. Its popularity comes from both its bold taste and how easily it fits into everyday meals,” she explains.
Recipe
Ingredients:
750 gms raw mangoes
2 whole dried red chillies
1.5 tbsp mustard oil
1 tsp fennel seeds (saunf)
A pinch of asafoetida (hing)
1 tsp Kashmiri red chilli powder
3–4 tbsp jaggery (adjust to taste)
1 tsp roasted cumin powder
Rock salt to taste
Optional: chopped onions, fresh mint, and coriander for garnish
A small piece of coal (for smoking)
A few drops of ghee or oil (for the smoke)
Method:
Wash the raw mangoes and boil them whole in water until soft (about 10–12 minutes). Remove them from the water, peel off the skin, and mash the pulp by hand. Do not discard the seeds—they are an essential part of the dish and add a rustic charm.
Heat mustard oil until it just begins to smoke. Add dried red chillies, fennel seeds, a pinch of hing, and Kashmiri red chilli powder. Stir quickly on low heat, ensuring the spices don’t burn.
Add the mashed mango pulp into the pan with the tempering. Stir in the jaggery, roasted cumin powder, and rock salt. Let it simmer until it thickens to a chutney-like consistency, stirring occasionally.
Once thick, turn off the heat and allow the Maani to cool. For the smoky flavour, place a small piece of hot coal in a steel katori (bowl), set it in the center of the Maani, drizzle ghee or oil over the coal, and immediately cover the pan with a tight lid for 2–3 minutes to trap the smoke.
Chill the Maani before serving. Garnish with finely chopped onions, fresh mint, and coriander if desired. It pairs beautifully with steamed rice, parathas, or even a crusty slice of bread.
