Instant Raw Mango Pickle
Instant Raw Mango Pickle, Gujarati dipping sauce/chutney/pickle called kachi keri kanda no chhundo, made with raw mangoes, red onions, jaggery and some spices!
No summer is done right without this sweet, spicy, savory staple side dish in Gujarat! Having load and load of mangos during summer season is very common in India. The ripening process is done in many household. My family back in India used to get so many raw mangoes right from the farm. We used to lay them on this special clothing on the floor. Then add few onions on top to help ripening faster and cover it with this special warm cloth as well. Our house used to have this organic mango fragrance, varying from raw unripe mango smell to fully ripen sweet smell!
There is a science behind eating this special side dish during summer. Enriched with fibre, mangoes aid good digestion and prevents many stomach related diseases. This summer fruit also helps in preventing heat stroke. Eating it cools you down instantly and hence refreshes you. Add this ‘super fruit’ in summer and stay cool during the hot weather.
You might have probably been told by an elder at home to carry an onion bulb around with you every time you head out in the Sun, to protect yourself against heat stroke. Well, carrying an onion around in your pocket during summers will not serve any purpose, except drive people away from you, due to the smell it may generate. However, regular consumption of both raw onions and raw onion juice may certainly prove to be a healthy practice during the summers.
As both mangoes and onions are proven foods to have healthy benefits during summer time, consumption of this hearty, healthy side dish is definitely a great idea on hot summer days! I do not remember a single summer back in India when we did not have this on regular! My baa used to make it while we would just play around during our summer vacation. We eat this with just rotli, thepla, paratha, Gujarati dal and bhat. I mean, the options are endless.
If you have not tried this yet, you are seriously missing out on one of the best tasting healthy dish! Every time I find raw mango here in USA, I jump like a kid out of my excitement! So if you see me jumping around in a store, you know why. Yeah, I am not crazy, its just my inner child gets super happy with some staple food! If you end up making this and liking it, please tag me on Instagram @myvegetarianroots. I would love to see your recreation of this recipe!
Happy and Healthy Eating!
Instant Raw Mango Pickle – Kachi Keri kanda no chhundo
Ingredients
- 1 Large Unripe Green Mango shredded, approximately 2.5 cups
- 1 Medium Red Onion shredded, approximately 1.5 cups
- 3 tbsp Soft Jaggery or shredded jaggery, or powdered jaggery
- 1¼ tsp Salt
- ½ tsp Red Chili Powder
- 1½ tsp Roasted Cumin Powder
Instructions
- Bring all ingredients in a wide bowl together.
- Use your hand to mix/massage it well so that the jaggery mixes very well.
- Transfer it to an air-tight glass jar and refrigerate it. It stays good for up-to a week.
- Serve it with paratha, thepla, dhokla, roti, chapati, dal, rice etc! The options are endless!