Name: Keri-Kanda Kachumber (Raw Mango & Onion Salad)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 Mango (medium sized raw); 2 Onion (medium sized); 2 tbsp Jaggery; 1 tsp Chili Powder (red); 1 tsp Cumin Seed; 1/4 tsp Salt (or as per taste)

Keri-Kanda Kachumber (Raw Mango & Onion Salad)

20 minutes

1368 reads

4.67 from 3 votes

Indian

About Keri-Kanda Kachumber (Raw Mango & Onion Salad)

As soon as summer arrives, families begin to worry about sunstroke and how to protect loved ones working or playing outdoors. In our home, onions have always been considered a natural shield against the heat—my late mother-in-law even insisted we carry a small onion in our pockets when venturing out. This tradition, rooted in care and wisdom, has stayed with me and continues to guide how I care for my family during the hottest months.

Keri-Kanda Kachumber, a quick and simple raw mango and onion salad, is a cherished summer staple in our lunch platter. The combination of tangy mango, sharp onions, sweet jaggery, and a hint of spice creates a delightful medley of flavors, while the juices that collect at the bottom are so irresistible that, as children, my sister and I would fight over every last drop—just as my own kids do now! Mixing this flavorful juice into dal chawal makes the meal even more delicious.

This vibrant salad is more than just a dish; it’s a tradition passed down through generations—a refreshing way to beat the summer heat and bring the family together at the table. I am sure you’ll love this recipe and find yourself including it in your own summer meals year after year.

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Recipe Time & More

Prep15

Cook5

Total20

Calories13 kcal

Serves

Served AsLunch

Recipe TasteSalty Spicy

Ingredients

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Instructions

Grate both - onions & mango after peeled & washed.
Add rest of ingredients & mix well.
Serve with meals.

Recipe Notes

Take hard mangoes.

Can add chopped coriander.

Additional Tips

For an extra burst of flavor, lightly roast and coarsely crush the cumin seeds before adding—they’ll impart a smoky aroma that enhances the salad’s freshness.
If you prefer a milder onion taste, soak the sliced onions in cold water for 10 minutes, then drain and pat dry before mixing with the mango and spices.
For a crunchy texture variation, add finely chopped roasted peanuts or toasted coconut just before serving; these additions complement the sweet-sour-spicy profile beautifully.
The salad tastes best when made at least 10 minutes ahead, allowing the mango and onion to release their juices and meld with the spices—save the collected juice to drizzle over dal, rice, or as a tangy dressing for other salads.