Kanda Keri nu Kachumber, also known as Kachi Keri nu Kachumber is a Gujarati style raw mango and onion relish. You only need 5 ingredients and 5 minutes.
- Kanda Keri nu Kachumber Salad Ingredients
- Which mangoes are best for this recipe
- How to make Kachi Keri Kachumber
- Serving Suggestions
- Storage
The arrival of the annual mango season is a big deal, as in most Gujarati households, and all sorts of Indian mango recipes are on rotation!
The first crop of mangoes are raw green mangoes and they are used typically to make dip or chutney.
With crunchy and tangy raw mangoes, we make raw green mango chutney and red chilli, raw mango and garlic chutney .
One of my favourites is this kanda keri nu kachumber. Finely sliced raw sour mangoes and red onions are tossed in red chilli powder and sugar. It is left for a few minutes to incorporate and is enjoyed alongside Indian meals.
Kachumber translates to “finely chopped” and can be used for many recipes. This Indian Kachumber or Indian Cucumber Salad is similar.
You can easily make this raw mango onion kachumber within a couple of minutes and it’s ready to eat in an instant.
The taste is sweet, tart and a little bit spicy and the flavors complement It is an oil-free side dish.
It is also naturally vegan and gluten-free.
Kanda Keri nu Kachumber Salad Ingredients
Raw mango
Red onion – I prefer red onion for this recipe over white onion.
Red chilli powder – I have used Kashmiri Red Chilli Powder.
Cumin seeds – alternatively use cumin powder
White sugar – use brown sugar or grated jaggery
Salt
Which mangoes are best for this recipe
You need to use unripe green raw mangoes for this recipe.
One such example is the totapuri variety which is less sour compared with other raw mangoes.
It is important to use the mango for this recipe as soon as possible after purchasing as it will quickly ripen and start to sweeten.
Raw mangoes have the ability to protect against heat stroke making this kachumber an essential summer food.
How to make Kachi Keri Kachumber
Wash and peel the skin from the mango.
Grate the mango flesh using a box grater or using a food processor. You can also use a julienne peeler.
Discard the stone in the middle.
Next, peel and finely slice the onion. You could also grate the onion too but I find that it becomes almost mushy.
Mix the grated raw mango and onion in a large bowl.
Add the red chili powder, cumin seeds, sugar and salt.
Mix well and allow moisture to release and form a super syrup. This takes around 10 minutes.
Serving Suggestions
Serve this raw mango salad as a side dish for a variety of Gujarati curries. These Gujarati Dinner recipes are great inspiration for your next Indian Gujarati meal.
It is also delicious as an accompaniment to daal – bhaat (dal rice).
For lunch you may like it with methi thepla , whole wheat paratha , handvo or dhokla.
It is also delicious as a topping for masala poppadoms .
Optionally sprinkle over chopped cilantro.
Storage
I recommend making small amounts of fresh kachumber at a time and eating on the day you make it. As the kachumber sits, the raw onion becomes quite strong.
If you have to store it, keep it in the fridge in an airtight container.
I do not recommend freezing as the mixture will loose texture and flavour upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Kanda Keri Nu Kachumber
Equipment
- 1 grater
Ingredients
- 1 large raw mango
- 1 medium onion red
- 3 tablespoon sugar or jaggery or brown sugar
- 1 teaspoon cumin seeds or cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon salt
Instructions
- Wash and peel the skin from the mango.
- Grate the mango flesh using a box grater or using a food processor. You can also use a julienne peeler.
- Discard the stone in the middle.
- Next, peel and finely slice the onion. You could also grate the onion too but I find that it becomes almost mushy.
- Mix the grated raw mango and onion in a large bowl.
- Add the red chili powder, cumin seeds, sugar and salt.
- Mix well and allow moisture to release and form a super syrup. This takes around 10 minutes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in April 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
Kanda Keri Nu Kachumber
Equipment
- 1 grater
Ingredients
- 1 large raw mango
- 1 medium onion red
- 3 tablespoon sugar or jaggery or brown sugar
- 1 teaspoon cumin seeds or cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon salt
Instructions
- Wash and peel the skin from the mango.
- Grate the mango flesh using a box grater or using a food processor. You can also use a julienne peeler.
- Discard the stone in the middle.
- Next, peel and finely slice the onion. You could also grate the onion too but I find that it becomes almost mushy.
- Mix the grated raw mango and onion in a large bowl.
- Add the red chili powder, cumin seeds, sugar and salt.
- Mix well and allow moisture to release and form a super syrup. This takes around 10 minutes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aam ki Launji is a sweet and spicy raw mango chutney that tastes great with Indian meals. It is made from raw mangoes, jaggery and some spices, giving it a sweet and sour flavour.
- Ingredients
- How to make Aam ki Launji
- Pro Tips
- Serving Suggestion
- Storage
Aam ki Meethi Launji, also known as kairi ki launji is an instant Indian mango pickle. The recipe is primarily made in Northern India.
Chopped raw mango is tossed with panch phoran, basic Indian spice powders and then cooked in a sweet jaggery syrup until soft.
Panch phoran is a Bengali spice mix of 5 (panch) spices – fenugreek seeds, cumin seeds, mustard seeds (rai), fennel seeds (saunf) and nigella seeds (kalonji). You can easily find it in grocery stores but it is just as straightforward to mix together at home.
The chutney or launji, is served as a side dish to many Indian meals.
It is vegan and gluten-free.
Various types of mango pickles are popular throughout India, including Keri no Chundo , murraba and raiti gor keri.
Dips using raw mango such as this green raw mango chutney are common. I’ve added an extra twist and created this red chilli raw mango and garlic chutney which is sweet and spicy.
You can also make Kanda Keri Nu Kachumber using a raw mango and red onion in the summer months.
Ingredients
Raw green mangoes – you need firm green mangoes that have a sourness to them.
Panch phoran – If you do not have it, use 1/2 tsp fennel seeds and 1/2 tsp nigella seeds.
Spice powders:
Dhana jeera powder (coriander and cumin seeds powder)
Red chilli powder – I use kashmiri red chili powder which provides a vibrant colour without the heat
Turmeric powder
Jaggery – alternatively, use regular sugar or brown sugar.
Oil
Salt to taste
How to make Aam ki Launji
Wash and peel the raw mangoes. Cut the mango flesh into small cubes.
Heat oil in a non stick pan, then add the panch phoran.
Once they sizzle, tip in the mango cubes and sauté for a minute.
Add the spices and salt. Add sufficient water to cook the mango.
Stir and simmer until the mango is just tender.
Menawhile, grate the jaggery or use powdered jaggery.
Add it to the mango and stir until it dissolves.
You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.
Best served at room temperature.
Pro Tips
You may have to adjust the sugar content based on the sourness of the mangoes.
A useful tip is to boil the mango pieces first in water only and discard that water. This reduces the sourness of the mangoes and means that you will not need to add as much sugar to the recipe.
Add the jaggery or sugar only once the mangoes are cooked, to prevent them becoming chewy.
Serving Suggestion
Serve as a side dish for Indian vegetarian curries .
Great with dal paratha , ajwain paratha or methi thepla .
Storage
You can store at room temperature for up to 2-3 days.
Store in the fridge for up to 5-6 days.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Aam Ki Launji
Equipment
- 1 pan
Ingredients
- 1 large raw mango approx. 300 grams
- 2 tablespoon oil
- 1 teaspoon panch phoran
- 2 teaspoon dhana jeera powder dry coriander and cumin seeds powder
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- ⅓ cup jaggery
- 1 teaspoon salt
Instructions
- Wash and peel the raw mangoes. Cut the mango flesh into small cubes.
- Heat oil in a non stick pan, then add the panch phoran.
- Once they sizzle, tip in the mango cubes and sauté for a minute.
- Add the spices and salt. Add sufficient water to cook the mango.
- Stir and simmer until the mango is just tender.
- Menawhile, grate the jaggery or use powdered jaggery.
- Add it to the mango and stir until it dissolves.
- You will see a syrup forming. As the aam ki launji cools, the syrup will thicken.
- Best served at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in April 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
