Have you ever tried the Gujarati relish called Kachi Keri no chundo? Sweet, spicy, raw green mango relish made the Gujarati way, with red onions for the crunch, basic Indian spices like fresh roasted cumin for the earthy depth, red chilli powder for the heat and the sweetness from the jaggery to balance out the tartness of the raw mango. 

When mango season came around my Grannies and Mum would start, sun drying (who remembers eating the salted turmeric coated pieces while they were left out to dry?), fermenting and bottling chundo, katki, methi keri nu athanu and gor keri pickles. These jars of cooked pickles would last us until almost until the next pickle season.  There was always chundo on the table, one version was the classic jam-like Chundo, spicy and sweet thick slivers of grated raw mango pickle cooked down until it resembled the consistency of marmalade, tempered with cinnamon, cloves and cardamom, and the other the Kachi Keri no chundo, my hands down favorite at every meal.

Raw mangoes have amazing body cooling qualities and should always be included in summer meal plans whilst the season lasts, whether in the form of chundo, kachi keri no chundo, keri no baflo or aam pani.

These simple recipe are passed from grandmothers to mothers to daughters and as such have no fixed measurements; they just come with verbal instructions on what to use or “come watch me make this”,  sometimes it takes trials and errors to figure out what works for your palate and that is perhaps the best way of learning. 

I make it the way I saw my Mum made it, like all foods it went from preparation to table, there was no refrigeration or chilling of salads or kachumber, everything was piping hot from the stove or at room temperature, and that’s the way I like my chundo as well, just make sure you use the right ingredients and let your palate dictate the sweetness or the heat of the chundo, to get that perfect Gujarati balance of sweet, sour and spicy balance.

We eat this with just rotli, thicka parotha, Gujarati dar -bhat with the juice released from the chundo poured over the dar-bhaat.


See how easily this sweet, tangy, and spicy Kachi Keri no Chundo comes together—no cooking required!

Ingredients

• 2 cups grated raw green mango (about 1 large mango), peeled
• 1 medium red onion, very finely diced or grated (squeeze out excess juice if grated)
• 5 tablespoons (or ⅓ cup) grated or powdered jaggery (or substitute with brown sugar)
• 1 teaspoon pink Himalayan salt
• 1 teaspoon red chili powder
• 1½ teaspoons roasted cumin seeds, crushed
• chopped cilantro, optional
  
  

Instructions

1. Prepare the ingredients:
   • Peel and grate the raw mango.
   • Finely dice the red onion or grate it, then squeeze out any excess juice to reduce sharpness.
   • Grate or powder the jaggery (or measure out brown sugar if substituting).
     
     
2. In a large mixing bowl, add the grated mango, onion, jaggery, pink Himalayan salt, red chili powder, and crushed roasted cumin seeds.
   
   
3. Using clean hands, gently massage the mixture for 1–2 minutes until the jaggery begins to melt and everything is well combined. This helps release the juices and brings all the flavors together.
   
   
4. Transfer the kachumber to a glass bowl or airtight glass jar. Let it sit at room temperature for 20–30 minutes to allow the flavors to mingle and deepen.
   
   
5. Serve slightly chilled or at room temperature as a side or relish. Refrigerate any leftovers in an airtight container and consume within 2–3 days for the best taste.
   

Notes from my kitchen:

• Choose the right mango: Use firm, unripe green mangoes for the best tart flavor. If the mango is extremely sour, increase the jaggery slightly.
  
• Substitute for jaggery: If jaggery is unavailable, brown sugar or cane can be used. However, jaggery offers a richer, more complex sweetness that enhances the relish.
  
• Soften the onion’s sharpness: If raw onion feels too pungent, soak the diced pieces in cold water for 5–10 minutes, then drain and pat dry before adding them to the mix.
  
• Adjust the heat: Use more or less red chili powder depending on your spice tolerance.
  
• Allow it to rest: Letting the mixture sit for 20–30 minutes at room temperature allows the jaggery to melt and the flavors to meld beautifully.
  
• Serving ideas: This relish pairs wonderfully with dal and rice, thepla, khichdi, or even as a bright topping for wraps and grain bowls.

Have you tried making Kachi Keri no Chunddo before? Whether it is a staple on your summer thali or a new dish you are trying, I would love to hear how it turned out. Leave a comment below, rate the recipe, or tag me on social media if you make it at home. Sharing your version helps keep these traditional Gujarati flavours alive and evolving!