Kanda Keri nu Kachumber (Raw Mango and Onion Relish)

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.

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!

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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.