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Recipe for Kanda-Kairi Chutney - Onion and Raw Mango Chutney

What's the best way to jazz up an Indian meal? I'd say "condiments". Chutneys, pickles, podis, kachumber added to a couple of vegetables, dal, rotis and rice can turn your dish into a full fledged Indian thaali. Goodness, my mouth waters even as I type out these words! Sigh, there's no hope for me :-/
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 4 serving
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1/2 cup mango grated raw
  • 1/2 cup onion grated
  • 1 tsp salt
  • 2 tsps sugar
  • 1/2 tsp cumin roasted powder
  • 1 tsp red chilli powder
  • pinch asafoetida

Method
 

  1. In a medium bowl, mix the grated raw mango, grated onion, salt, sugar, anardaana powder and roasted cumin powder.
  2. In a tempering ladle, heat the oil. Add the chilli powder and asafoetida. Turn off the flame immediately. Pour this over the mixed ingredients in the bowl. Toss well and cover and keep aside for at least 15 minutes.
  3. Serve along with parathas or dal and rice.
  4. Save the leftover chutney in an airtight container in the refrigerator.
  5. Use it within 2-3 days.