Green mango (kairi / kachcha aam) is raw, unripe mango — sour, tangy, and essential for Indian summer cooking. This is what you need for homemade mango pickle (achaar), aam panna, tangy chutneys, and adding sour punch to dal and curries. When kairi season hits, Indian cooks buy in bulk.

Sour Season Is Here

• Raw green mango (kairi)
• For pickle (achaar), aam panna, chutney
• Sour and tangy — not for eating sweet
• Seasonal — buy in bulk when available

How to Use

Grate into aam panna with sugar, salt, and cumin. Slice and pickle with mustard oil and spices for achaar. Dice into dal for a sour tang. Slice thin, sprinkle with salt and chili powder for a raw snack.

Frequently Asked Questions

Can I eat green mango raw?
Yes — sliced with salt and chili is a beloved Indian snack. But it is very sour.

Is this the same as a ripe mango?
Same fruit, different stage. Green mango is unripe — sour and firm. It will not ripen well once picked this young.

How many do I need for pickle?
A standard batch of achaar uses 2-3 lbs of green mango. Buy accordingly.

Fresh produce — seasonal.