01 Apr Kachi kairi nu kachumber
A refreshing Gujarati-style salad made with kachhi kairi (raw mango) and kanda (onion), this kachumber is tangy, crunchy, and perfect for summer. It pairs beautifully with dal–rice, khichdi, or even as a side with plain chapati or thepla or topping for khakhra.
Ingredients
(Serves 2–3)
1 medium raw mango (kachhi kairi), peeled & grated
1 medium onion (kanda), finely grated
2 tbsp red chilli powder
1 tsp roasted cumin powder
Salt to taste
3 tbsp jaggery powder
COOK TIME
25 minutes
CALORIES
50
kcal
PROTEIN
–
FIBER
–
CARBOHYDRATES
–
SERVES
3
Instructions
In a mixing bowl, combine grated raw mango and chopped onion.
Sprinkle roasted cumin powder, salt, and jaggery powder.
Add red chilli powder.
Add lemon juice if needed (depending on mango sourness).
Mix well .till jaggery dissolve and let it rest for 5–10 minutes.
Serve fresh for best crunch and flavor.
Optional Tempering (Vaghar – for extra flavor)
Heat 1 tsp oil
Add ½ tsp mustard seeds
Add a pinch of asafoetida (hing)
Pour over the kachumber and mix
Video tutorial
Notes
Nutrition (Approx. per serving)
Calories: ~50–70 kcal
Vitamin C: High (from raw mango)
Fiber: Good
Low fat, hydrating, and digestion-friendly
💡 Tips
Use firm, sour mangoes for best taste
Add grated carrot or cucumber for variation
Serve immediately to keep onions crisp
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