Kairi Panha

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 2 - medium sized raw mangoes
  • 3/4 cup - sugar/jaggery
  • 1 tsp - roasted cumin seeds (Jeera) powder
  • 1 tsp - black salt (Sanchal/Kala Namak)
  • 1/4 tsp - ginger powder (Soonth)
  • salt to taste

How to Make Kairi Panha

  • Boil the raw mangoes in water till they are soft.
  • Drain all the water and remove the skin from the mangoes. Strain the mango pulp.
  • Add the sugar, cumin seed powder, black salt, ginger powder and salt. Mix well.
  • Store in a bottle and refrigerate.
  • When you wish to serve, put 2 tbsps of the mixture into a glass and top up with chilled water.