Keri Kanda Nu Kachumber also known as a Kachi Keri nu Kachumber, this is Gujarati style raw mango salad has sweet, tangy, and spicy flavors all in one. Made with shredded raw green mangoes, sliced onion, jaggery for sweetness and basic spices. Perfect summer salad or serve with thepla, paratha or dal-bhat as a side. The contrasting tastes of sweet from the jaggery, sour from the raw mangoes, spicy from the chilies, and savory from the onions all come together harmoniously in this Kachi Keri Nu Kachumber.
This raw mango salad is a quintessential part of Gujarati cuisine, especially during the summer months when raw mangoes are in season. The sourness of the green, unripe mangoes is highly prized and considered quite cooling for the body during hot weather.
To make the salad, the raw mangoes are peeled and then either finely shredded or chopped into thin strips or cubes. The onions are also thinly sliced to allow their pungent flavors to mingle with the mangoes. In addition to jaggery for sweetness, some families also add roasted cumin powder and chaat masala to enhance the overall flavor profile. Fresh coriander leaves are commonly used as a garnish.
Beyond being a zingy salad, Kachi Keri Nu Kachumber is also used as a versatile relish or chutney to accompany snacks like sev, dhokla, pav bhaji and even chaat preparations. Its bright, tangy taste helps cut through richer fares.
Ingredients
• 1 large/2-3 Medium Sized Raw Green Mango/Kachi Keri
• 1 Medium Sized Onion
• 2 Green Chilies Finely Chopped
• ¼ cup Chopped Coriander Leaves
• 1-2 tbsp Grated Jaggery
• ¼ tsp Ground Black Pepper
• ½ tsp Red Chili Powder
• 1 tsp Roasted Cumin Powder
• 1 tap Rack Salt
Method
1. Wash and peel the skin of the raw mangoes and shred or grate them into fine strips. Peel the onion and cut it into the half, then finely slice them.
2. In a mixing bowl, combine the shredded mangoes, sliced onions, chopped green chilies, chopped coriander, and grated jaggery.
3. Now add red chili powder, ground black pepper, roasted cumin powder, and salt.
4. Toss and mix all the ingredients thoroughly and keep it aside for 30 minutes, covered in the fridge, to chill.
5. Mix again, as you will see juicy liquid from the mixture at the bottom, which will give the salad a perfect taste along with crunchiness.
6. The Keri Kanda Nu Kachumber is now ready to be served chilled as a side dish. Enjoy this refreshingly flavorful summer salad.
Tips:
• You can use a fine shredder or a food processor to grate the mangoes. You can also cut them into small pieces if you prefer.
• Add chaat masala for a more tangy and spicy taste.
• Add lime juice if the mangoes are not sour enough. Add sugar or honey instead of jaggery.
• You can add shredded cabbage, carrots, or beets to this salad.
• Add roasted crushed peanuts if you like.
- 1 large/2-3 Medium Sized Raw Green Mango/Kachi Keri
- 1 Medium Sized Onion
- 2 Green Chilies Finely Chopped
- ¼ cup Chopped Coriander Leaves
- 1-2 tbsp Grated Jaggery
- ¼ tsp Ground Black Pepper
- ½ tsp Red Chili Powder
- 1 tsp Roasted Cumin Powder
- 1 tap Rack Salt
- Wash and peel the skin of the raw mangoes and shred or grate them into fine strips. Peel the onion and cut it into the half, then finely slice them.
- In a mixing bowl, combine the shredded mangoes, sliced onions, chopped green chilies, chopped coriander, and grated jaggery.
- Now add red chili powder, ground black pepper, roasted cumin powder, and salt.
- Toss and mix all the ingredients thoroughly and keep it aside for 30 minutes, covered in the fridge, to chill.
- Mix again, as you will see juicy liquid from the mixture at the bottom, which will give the salad a perfect taste along with crunchiness.
- The Keri Kanda Nu Kachumber is now ready to be served chilled as a side dish. Enjoy this refreshingly flavorful summer salad.
Add chaat masala for a more tangy and spicy taste.
Add lime juice if the mangoes are not sour enough. Add sugar or honey instead of jaggery.
You can add shredded cabbage, carrots, or beets to this salad.
Add roasted crushed peanuts if you like.
