Kanda kairi is a traditional Gujarati condiment, but it is eaten in such large quantities in my home that it almost qualifies as a sort of salad. It features only two basic ingredients, as its name attests: onion (or kanda) and raw mango (or kairi). So it is remarkably simple to put together, and tastes great by itself and as an accompaniment.
Across Gujarati homes, you’ll find some kanda kairi being served on any thaali at this time of year. Similar to how buttermilk is a staple in the summer, so is this dish. It’s quite interesting how the kanda kairi has a reputation for being a cooling condiment, given the ingredients involved. Yet somehow, the combination works for this purpose. I recall how when I was growing up, my mom would insist that my siblings and I have a tablespoon of it daily during the hot months. I used to make a face every time, but now I do the same thing, and I love it.
Aside from onion and raw mango, I like to elevate the flavour with a bit of jaggery (which you don’t need if the fruit you use has a hint of sweetness), as well as some chilli powder. In India, we love to add that spice to raw mangoes as well as to guavas, as it adds a delicious edge.
Kanda Kairi
(Yield: Serves 2-4)
1 cup raw mango (grated)
½ cup onions (finely sliced lengthwise)
2 tablespoons coriander leaves (finely cut)
Salt to taste
1 teaspoon powdered jaggery
½ – 1 teaspoon red chili paste
In a bowl, add the raw mango and onions and coriander leaves. When ready to serve, add the salt, jaggery and chili paste. Mix well and gently, using your hands.
Your kanda kairi is now ready. Enjoy it as a salad or condiment. To me, it’s a bit of both – and so easy to bring together!
