Kairi (raw mango) is a much obsessed over fruit in Pakistan. An indicator of the oncoming mango season, it is one of the most anticipated fruits of the summer.
Commonly used to make jams, chutneys, pickle and occasionally used in curries, Kairi is also used to make Panna; a highly refreshing summer drink. Due to its short season, it is best to make use of kairis as soon as you spot them at the market.
Here are three delicious ways to use kairi while the season lasts:
Panna
Made with roasted kairi, black salt, cumin powder and mint leaves; Panna is a very refreshing drink for the summer. The concentrate can be stored in the refrigerator for up to a week.
Kairi chutney
There are several ways to make kairi chutney and each with a distinct result. Similar to coriander chutney, this recipe uses fresh unripe mangoes and combines them with green chillies, onions and spices. The ingredients are then blended and roasted in a pan. The chutney is great as a condiment, served alongside rice as well as parathas.
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Kairi ki Laungee
This is more like the kairi chutney made in Punjab. Cooked in a pan with fragrant spices and jaggery, it has a jam like consistency. It is perfect to be served as a condiment and can also be enjoyed with rice or bread.