Kanda Keri Nu Kachumber/Raw Mango Relish | How to make Kanda Keri Nu Kachumber/Raw Mango Relish

By Sheetal Bhatt  |  11th Apr 2017  |  
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  • Kanda Keri Nu Kachumber/Raw Mango Relish, How to make Kanda Keri Nu Kachumber/Raw Mango Relish
Kanda Keri Nu Kachumber/Raw Mango Relishby Sheetal Bhatt
  • Prep Time

    15

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

5

0





About Kanda Keri Nu Kachumber/Raw Mango Relish Recipe

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.

Kanda Keri Nu Kachumber/Raw Mango Relish is a delicious dish which is liked by people of all age groups. Kanda Keri Nu Kachumber/Raw Mango Relish by Sheetal Bhatt has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kanda Keri Nu Kachumber/Raw Mango Relish at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kanda Keri Nu Kachumber/Raw Mango Relish takes 15 minutes for the preparation and few minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kanda Keri Nu Kachumber/Raw Mango Relish is a good option for you. The flavour of Kanda Keri Nu Kachumber/Raw Mango Relish is tempting and you will enjoy each bite of this. Try this Kanda Keri Nu Kachumber/Raw Mango Relish on weekends and impress your family and friends. You can comment and rate the Kanda Keri Nu Kachumber/Raw Mango Relish recipe on the page below.

Kanda Keri Nu Kachumber/Raw Mango Relish

Ingredients to make Kanda Keri Nu Kachumber/Raw Mango Relish

  • 1 + 1/2 cups raw mangoes, peeled and grated
  • 1 cup onions, peeled and grated
  • 1/3 cup jaggery, grated
  • 2 teaspoon red chilli powder
  • 1 teaspoon roasted cumin powder
  • salt to taste

How to make Kanda Keri Nu Kachumber/Raw Mango Relish

  1. Bring all the the ingredients together in a large bowl.
  2. Using hands massage the mixture well so that the jaggery disintegrates
  3. Once mixture turns homogeneous transfer the Kachumber in a glass serving bowl.
  4. Chill well before serving.

My Tip:

The amount of jaggery will depend on how tart the raw mangoes are. Adjust accordingly. Freshly roasted cumin lends more earthy flavour. Colour of the Kachumber will depend on the type of jaggery used. I have used organic jaggery hence it is darker in colour.

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