Posted in Dips, Raitas and Sides, Recipes, Traditional Gujarati Recipes

Gujarati Keri Kanda ni Chutney!

Mangoes and summers go pretty much hand in hand, right? Summers mean vacations, trips to grandparents’, pickles, aamras and pretty much everything that makes one happy. And that has to include food to make it complete. We all know from the bottom of our hearts that our moms and grandmoms create magic in their kitchens, but I am equally amazed at the sheer variety of curries and condiments they serve on a platter. I believe that while curries and mains make up a meal, the condiments, pickles and the sides make it satisfying. They also make meal times exciting, I have always had a particular pickle/preserve/chutney that I would look forward to on my plate depending on the season. Now, that we have started to chat about condiments and summer, mangoes cannot be far away.

I am sure there must be a variant of the quintessential mango chutney in every state with a tweak of an ingredient here and there. We Gujaratis make it because consuming it protects one against the harsh warm winds that are common in the sweltering heat of a Gujarati summer. Or so my Baa ( my paternal grandma) says. She makes it every couple of days, more like, as soon as the previous batch is consumed, and take my word for it, it’s not more than a couple of days. I also like this version for its simplicity. A couple of commonplace ingredients and no cooking involved. My mom makes it with the first Totapuri mangoes of the season, which are vibrant parrot green in colour ( I think, the mix of tartness and sweetness of this variety of mangoes suits this chutney the most, but feel free to use any variety you might find locally ). Mangoes, onions and a few day-to-day ingredients, a little bit of grating, sprinkling and mixing, and viola! The chutney is here.

One of the Gujarati summer staples – Keri Kanda ni Chutney ( Raw Mango and Onion Chutney or Relish or Salsa whatever ) ! Now, since summers and mangoes have a close association, I am sure there must be a variant of this condiment in every state with a tweak of an ingredient here and there. We Gujaratis make it because consuming it protects one against the harsh warm winds that are common in the sweltering heat of a Gujarati summer. Or so my Baa ( my paternal grandma) says. She makes it every couple of days, more like, as soon as the previous batch is consumed, and take my word for it, it's not more than a couple of days. I haven't got my bearings back, I have a mountain of laundry to do, and I am still a zombie but I had to make this amazing yet easy peasy chutney this morning, because the visit home and a taste of the harsh summer made me crave this chutney so so much! 😍 I also like this for it's simplicity. A couple of common place ingredients and no cooking involved. My mom makes it with the first Totapuri mangoes of the season, which are vibrant parrot green in colour ( I think, the mix of tartness and sweetness of this variety of mangoes suits this chutney the most ), and peels and grates them. For one Totapuri Mango, she grates a large onion, and mixed them. Then, in goes jaggery ( sugar doesn't bring the same flavour but will work okay if you are in a hurry ), 1/2 tsp of black salt aka સંચળ in Gujarati, 1/2 tsp of cumin powder and 1/2 tsp chilli powder ( I prefer Kashmiri, because I look for colour and not the heat ). Add enough jaggery to balance the tartness of mangoes. Mix well and let it stand for a few minutes allowing the juices to secrete and the flavours to combine. Use as desired. But I would highly recommend not making it in big batches ( I stick to 1 Mango + 1 onion quantity) because one it has a short shelf life and two, if it gets too runny sitting for a long time, it doesn't taste the same. #kerikandanichutney #rawmangochutney #indianchutneys #indiansummer #picklenation #rawmango

A post shared by Srujan Desai (@d.srujan) on

Although it is pretty easy to make this, I would recommend making it in small batches at a time. Since it is a no cook low sugar version, its shelf life is short. Also, the longer it sits, the more moisture it secretes making it mushier and more runny by the day. So, I would recommend making it in small batches only.

Recipe:

Ingredients:

  • 1 Totapuri Mango (unripe), peeled and grated, ( any variety will do, the only thing that changes is the amount of Jaggery needed to balance the sourness based on the type of mango ),
  • 1 large onion, peeled and grated,
  • 4 tbsp of grated/powdered jaggery, ( adjust based on your preference and the tartness of the mango ),
  • 1 tsp of black salt ( સંચળ in Gujarati ),
  • 1 tsp of cumin powder,
  • 1/2 tsp of Kashmiri chilli powder ( or any mild variety )

Method:

  1. Mix all the ingredients in a bowl and give it a good stir. Transfer it to a glass jar/container and let it sit on the counter for a while, until the jaggery dissolves completely. Stir again and refrigerate. Serve with the accompaniments of your choice.

 

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