Kanda Keri Nu Kachumber Salad - Gujarati Onion and raw mango Salad Recipe. It is a fresh, Vegan, Soy-free, and Oil-free side dish. It doesn't require any cooking and can be made in 5 minutes.
Raw mango and onions are tossed together with aromatic spices; this salad is healthy yet delicious. It's so refreshing and rejuvenating. The flavors are so simple yet addicting.
Serve as a side with Indian Gujarati meal, Dal-bhaat, curries, or as a dip with chips, or over burgers.
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A healthy and good salad is a must in our home, especially at lunchtime. To go with our Indian-style meals, we need something simple, tasty, and light to serve on the side.
So during summer, when raw mangos are in season, I make this Gujarati Kanda Keri nu Kachumber Salad very often.
Raw mango is healthy during summer. It protects from heat strokes which makes it an essential summer food. So I make sure to include them in a salad, dal, Chutney, or rice dish.
About this recipe
Kachumber is a Hindi word, that is often used for something that is a simple mixture of two or more vegetables and this simple salad is made using onions and raw mangos with some spices and cilantro hence the name.
Kachumber can also be called Indian salsa or pico-de-gallo as it is made very similarly to the all-time favorite Mexican Salsa.
There are many ways of making kachumber. Today I am sharing the recipe of Gujarati Style Kanda Keri Nu Kachumber with you all.
Kanda means onion and Keri mean Mango.
So today’s recipe is Mango onion salad.
What makes this kachumber unique is, that it doesn’t contain any oil, but rather a very simple combination of roasted cumin powder, black salt, chili powder, and Jaggery.
This Salad is simple but bursting with flavors.
This quick and easy recipe with its refreshing nature makes it a great side to any curries, dal, rotis, burgers, sandwiches, or a dip for chips.
Why do I love this recipe?
- It's a budget-friendly
- It is a crowd-pleaser recipe
- No cooking and complex preparation are required.
- It makes a fantastic summer salad and is a perfect vegan dish.
Ingredients required
- Raw mango - Raw mangos are easily available in Indian stores during summer. If you're in India, I recommend using the 'totapuri' verity of raw mango that is not as sour as other verities of raw mangoes. Here in the USA, we get raw mangoes that are not really sour and perfect for this kachumber.
- Onion - I have used red onions. You can use any onions.
- Cilantro - For the freshness.
- Spices - I have used very few spices like black salt, roasted cumin powder, and chili powder. If you are making this kachumber for kids, you can reduce the amount of chili powder or skip it too. Black salt can be substituted with regular salt.
- Jaggery - To balance out the sourness of the raw mangos. You can increase or decrease the amount of sweetness according to the sourness of the raw mangos. Jaggery can be substituted with sugar.
Step by step process
- Take grated raw mango, onion, cilantro, black salt, roasted cumin powder, chili powder, and jaggery in a big mixing bowl.
- Using hands massage the mixture well so that the jaggery disintegrates.
- Once the mixture turns homogenous transfer the Kanda Keri Nu Kachumber to a glass serving bowl.
- Let it rest for about 30 minutes in the fridge.
- Your Kanda Keri Nu Kachumber is ready. Serve it with Dal rice, Thepla, Bhakri, Handvo, Dhokla, or Any Indian meal. You can also serve it In burgers, Sandwiches, or tortilla chips.
Notes, Pro-tips, and quick FAQs
- 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 and the type of chili powder you have used. I have used Desi jaggery hence the color is darker.
- You can easily make a big batch of this Indian kachumber salad recipe for pot-lucks or small parties.
- Freshly roasted cumin lends an earthier flavor.
I love it with Gujarati Dal Bhaat and thepla.
But you can serve it with any Indian meal.
It can also be served over papad-like masala papad. You can make a big bowl of this salad for the BBQ party this summer!
This can also be served over burgers or added to a wrap, burrito, taco, or to bowl.
Options are unlimited.
Yes, you can. Store them in an air-tight container for up to a week. When ready to serve, mix well.
Should I peel the raw mango to make a kachumber salad?
It's a personal choice. I prefer to peel the mango.
Yes, if you do not eat onions and want to make a no-onion version, you can substitute the onions with finely grated cabbage. This version is perfect for Jains.
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Kanda Keri Nu Kachumber (Raw Mango and Onion Salad)
Ingredients
- 1 ¼ cup Grated Raw Mango
- ½ cup grated onion
- ¼ cup cilantro chopped
- 1 teaspoon red chili powder
- 1 teaspoon black salt or to taste
- ½ teaspoon roasted cumin powder
- 2 ½ tablespoon jaggery See Notes
Method
- Take grated raw mango, onion, cilantro, black salt, roasted cumin powder, chili powder, and jaggery in a big mixing bowl.
- Using hands massage the mixture well so that the jaggery disintegrates.
- Once the mixture turns homogenous transfer the Kanda Keri Nu Kachumber to a glass serving bowl.
- Let it rest for about 30 minutes in the fridge.
- Your Kanda Keri Nu Kachumber is ready. Serve it with Dal rice, Thepla, Bhakri, Handvo, Dhokla, or Any Indian meal. You can also serve it In burgers, Sandwiches, or tortilla chips.
Nutrition
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 and the type of chili powder you have used. I have used Desi jaggery hence the color is darker.
- You can easily make a big batch of this Indian kachumber salad recipe for pot-lucks or small parties.
- Freshly roasted cumin lends an earthier flavor.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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