Kachi Keri Nu Kachumber (Indian Mango Salad)
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.
❤️ 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.
💭 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.
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.
Kachi Keri Nu Kachumber (Indian Mango Salad)
US measuring cups are used (1 cup = 240 ml)
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
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.
Hi Kanan! Does the mango have to be peeled before it is grated?
Yes, it has to be peeled.