Kanda Keri Kachumbar – A Tangy Summer Salad with a Traditional Twist
When the sun is blazing and your appetite is low, there’s nothing better than a refreshing Indian salad to lift your mood and cool your body. Kanda Keri Kachumbar, a raw mango and onion salad, is a vibrant and hydrating side dish that hails from the heart of Indian kitchens. Made with minimal ingredients but packed with flavour, this kachumbar is the perfect companion to your everyday meals—especially during summer.
What is Kanda Keri Kachumbar?
Kanda means onion and Keri refers to raw mango—two ingredients that come together in this crunchy, spicy, and tangy Indian salad. It’s a seasonal favourite across Gujarat and Maharashtra, often served with dal-chawal, rotis, or parathas. The bold punch of raw mango is balanced by the mild sweetness of onion, and the medley of Indian spices makes it truly irresistible. This kachumbar is not only refreshing but also adds a burst of flavour to any simple meal.
A Cool and Nutritious Summer Companion
The primary ingredients in this kachumbar are raw mango and onion, both of which bring not only taste but also nutritional value. Raw mango is known for its cooling properties and is a rich source of Vitamin C, which helps build immunity and supports digestion. It also prevents dehydration and helps the body cope with rising temperatures.
Onions, on the other hand, are naturally cooling and known to reduce body heat. They are also packed with antioxidants and fibre, making them great for digestion. When eaten raw, onions support detoxification and promote gut health. Adding jaggery to the mix brings a subtle sweetness and also helps balance the tartness of the mango. It aids digestion, purifies the blood, and is a good source of energy.
Simple, Quick, and Full of Flavour
Kanda Keri Kachumbar is extremely easy to make and requires no cooking, making it ideal for hot days when you want to spend minimal time in the kitchen. The grated raw mango and onion are mixed with a handful of spices like Kashmiri red chilli powder for colour and mild heat, coriander powder for earthiness, and turmeric for its anti-inflammatory benefits.
Salt is added to bring everything together, and a small amount of jaggery—chopped or powdered—can be added if you like a touch of sweetness. Fresh coriander leaves enhance the freshness and flavour of the dish. The key is to mix the ingredients with your hands so the flavours blend beautifully. After letting it rest for about ten minutes, the salad is ready to be enjoyed.
Versatile and Meal-Friendly
This salad pairs wonderfully with a variety of traditional Indian dishes. It complements dal-chawal by adding a zingy contrast to the mild lentils. You can also serve it with rotis or parathas as a crunchy side, or even add it to wraps and rolls for a tangy twist. Since the salad stores well for 4–5 days in the refrigerator, it’s also a great option for meal prep. In fact, the flavours tend to deepen after a day, making it even more enjoyable as leftovers.
Final Thoughts
Kanda Keri Kachumbar is more than just a salad—it’s a celebration of seasonal ingredients, traditional wisdom, and effortless cooking. With its sharp, refreshing taste and nourishing qualities, it’s the perfect dish to keep you cool, hydrated, and healthy during the summer. Whether you’re looking to lighten up your meals, add a punch of flavour, or simply enjoy the goodness of raw mangoes in a new form, this kachumbar fits the bill beautifully.
So the next time you find raw mangoes at your local market, don’t just think of pickles or chutneys—try this simple yet flavourful recipe and let your meals come alive with the taste of summer.
