Kanda Keri Nu Kachumber Recipe- Instant Mango Pickle
The Kanda Keri Nu Kachumber Recipe is a traditional recipe from gujarat that is made from grated manges and tossed in simple spices. The Kanda Keri Kachumber goes well along with Handvo, Thepla, Puda, Dosa, Idli or virtually anything!
Kanda Keri Nu Kachumber is a classic raw mango and onion relish made the Gujarati way-sweet and sour. It also happens to be one the most favoured summer condiment. Kachumber in Gujarati means salsa or relish. In most regions of Gujarat, a simple green salad is also termed as Kachumber.
The presence of Kanda Keri Nu Kachumber on the lunch menu marks the arrival of the annual mango season in most Gujarati households. It is quick to make and uses few pantry staples.
The Gujaratis love to generously pour the sweet-sour juice that is released from this Kachumber over Daal-Bhaat. The Kanda Keri Kachumber goes well along with Handvo, Thepla, Puda, Dosa, Idli or virtually anything!
Try our other pickle recipes as well:
- 1-1/2 cups Mango (Raw) , peeled and grated
- 1 cup Onions , grated
- 1/3 cup Jaggery , grated
- 2 teaspoons Red chilli powder
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
How to make Kanda Keri Nu Kachumber Recipe- Instant Mango Pickle
To prepare this simple Kanda Keri Nu Kachumber recipe, keep all the ingredients handy and prepare them as per requirement.
Bring all the ingredients together in a large bowl.
Using hands, massage the Keri Nu Kachumber so that the jaggery mixes well.
Once well mixed, transfer the Keri Nu Kachumber in a glass serving bowl.
This Kanda Keri Nu Kachumber Recipe-Gujarati raw mango relish stays well up to a week in the refrigerator.
I am Sheetal Bhatt, a development professional turned home baker and now a food blogger at theroute2roots.com. The food philosophy I practice is the one I have grown up with - ‘less is more’ and ‘we are what we eat’ and foods cooked at home were reflection of the same as well - simple, fresh and wholesome. Simple, earthy and soulful foods have always appealed me and some of the best foods I have had are ones at the homes of the communities I worked with in rural Gujarat. ‘theroute2roots’ is our effort to explore, celebrate and document the native food and craft traditions, particularly of Gujarat, the state we belong to. The need to photograph my bakes and the food I cooked for the blog also introduced me to the world of food photography, the craft that I am self-learning. Along with food blogging and learning food photography I continue to work as a freelance development consultant.