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    Home » Side Dishes » Salad, Kachumber

    Kachi Keri Nu Kachumber (Indian Mango Salad)

    Published: May 24, 2023 · Last Modified: May 24, 2023 by Kanan Patel / 14 Comments

    Jump to Recipe Pin Recipe
    Kachi keri nu kachumber in a flower shaped bowl.

    Kachi keri nu kachumber is the classic Gujarati salad recipe that is made during the summer season. It requires only 5 ingredients and 5 minutes.

    Kachi keri nu kachumber in a flower shaped bowl.
    Jump to:
    • ❤️ About This Kachi Keri Nu Kachumber
    • 🧾 Ingredient Notes For Indian Mango Salad
    • 👩‍🍳 How To Make Kachi Keri Nu Kachumber?
    • 💭 Expert Tips For Indian Mango Salad
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️ About This Kachi Keri Nu Kachumber

    Traditional Method: It is usually made with finely chopped green raw mangoes. I don’t have time to chop them into tiny pieces, so I always grate them using a box grater.

    Super Easy to make: Mix the ingredients, let it rest and kachumber is ready. 

    Taste: It is tangy with a hint of spicy taste with a little bit of sweetness.

    Perfect side dish: This Indian mango salad is served as a side dish (around 2-3 tablespoons only) along with the everyday meal.

    🧾 Ingredient Notes For Indian Mango Salad

    • Raw mangoes (aka kachi keri in Gujarati language): If you’re in India, I recommend using ‘totapuri’ verity of raw mango that is not as sour as other verities of raw mangoes. It has a mild flavor hence it’s perfect for this Indian mango salad.
      • Here in the USA, we get the raw mangoes year round and those are not really sour and perfect for this kachumber.
    • Onion: I recommend using red onions. But white or yellow works too. It is thinly sliced (not grated).
    • Jaggery: Use powdered jaggery or hard jaggery like kolhapuri verity, so it is easy to dissolve into the kachumber. Instead, you can use brown sugar.
    • Red chili powder: Adjust the amount of chili powder as per your liking spice level

    👩‍🍳 How To Make Kachi Keri Nu Kachumber?

    1) Take grated mango and thinly sliced onion in a bowl.

    2) Add salt, red chili powder, cumin powder and jaggery to the bowl.

    3) Mix it really well until jaggery is dissolved completely.

    4) Serve right away or you can let it rest and serve later. If you let it rest for 10-15 minutes then it leaves the water and becomes juicy. Also, onions get softened.

    Collage of 4 steps showing mango, onion and spices in a bowl and mixed together.

    💭 Expert Tips For Indian Mango Salad

    • The amount of jaggery may vary depending on how tangy or sour your raw mango is.
    • The color depends on the color of the jaggery you have used. I have used lighter color jaggery hence no color change in the salad.

    🍽 Serving Ideas

    • Serve this kachumber as a side dish with your everyday meal that usually consists of roti, sabji, dal and rice. 
    • Most of the time, the salad without its juice is served on the side. And while eating dal-rice, a spoonful of juice is poured over the mixture of dal-rice to add some flavor.
    • This Indian mango salad also tastes delicious with thepla, muthia, handvo, paratha, etc.
    Indian mango salad served in a bowl.

    Check Out Other Indian Salad Recipes

    • Kachumber salad
    • Indian onion salad (aka lachha onion)
    • Cabbage sambharo (warm cabbage salad)
    • Carrot sambharo

    Did you try this recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kachi keri nu kachumber in a flower shaped bowl.
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    Kachi Keri Nu Kachumber (Indian Mango Salad)

    5 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kachi keri nu kachumber is the classic Gujarati salad recipe that is made during the summer season. It requires only 5 ingredients and 5 minutes.
    Author: Kanan
    Course: Side Dish
    Cuisine: Gujarati,Indian
    Calories: 44kcal
    Servings 4
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Raw mango (Unripe mango) peeled and grated
    • ⅓ cup Red onion thinly sliced
    • Salt to taste
    • ½ teaspoon Red chili powder
    • ¼ teaspoon Cumin powder
    • 1 tablespoon Jaggery (Gur) you can use sugar or brown sugar
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    Instructions 

    • Take grated mango and thinly sliced onion in a bowl.
    • Add salt, red chili powder, cumin powder and jaggery to the bowl. Mix it really well until jaggery is dissolved completely.
    • Serve right away or you can let it rest and serve later. If you let it rest for 10-15 minutes then it leaves the water and becomes juicy. Also, onions get softened.

    Notes

    • The amount of jaggery may vary depending on how tangy or sour your raw mango is.
    • The color depends on the color of the jaggery you have used. I have used lighter color jaggery hence no color change in the salad.

    Nutrition

    Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 522IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Rachael

      May 19, 2023 at 8:21 am

      Hi Kanan! Does the mango have to be peeled before it is grated?

      Reply
      • Kanan Patel

        May 19, 2023 at 9:22 am

        Yes, it has to be peeled.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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