I love Instant kachi keri no chundo, as it is a delicious sweet, spicy, and tangy side dish enjoyed with rotis, parathas, rice, and dal! My mom made this for us every summer, as soon as green mangoes were available. I live in California, and luckily we get green mangoes year-round, so I make this chundo quite often!
I love the beautiful small green mangoes you get in India. They are tangy with a zing, and great for snack! We make various things from the green mangoes. This chundo, instant mango pickle, and aam panna are my favorite.
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What is Chundo?
Chundo is a condiment made traditionally in Gujarat with grated green mangoes. This condiment is very much like a relish, it is sweet, tangy and spicy hitting all the flavor palettes and hence is a flavor bomb.
We make many different kinds of chunda's with green mango. This one is made using, grated green mangoes, and grated red onions/ shallots and is a no-cook recipe. My mom adds Kashmiri red chili powder, jaggery, and salt. It is as simple as this. You leave it in the sun to melt the jaggery for a day, and it is ready. If you are using jaggery powder, it gets ready right away!
Why Do We Make this Chutney During Summer?
This Chutney/ Chunda is made with shredded Green Mangoes and Red Onions. It is a simple chutney prepared with only 5 ingredients. It is highly recommended to consume raw red onions during summer as it helps to maintain and smooth body temperature during summer.
Onions produce volatile oils that help maintain human body temperature and protect the human body from heat stroke and this is scientifically proven. My grandparents used to suggest we carry a blob of onion in our pockets during summers to keep us safe from heat strokes. And we were served this Keri no Chundo throughout the summers with all our meals.
Ingredients to Make the Chunda
You will love how easy and quick it is to make this instant keri no chundo.
- Green Mangoes - You must use nice and firm green mangoes, because they are tart and work well for grating in this recipe.
- Shallots / Red Onions - I recommend you to use Red onions and shallots as they work well for consuming raw. Because of their spice and sharpness they have to offer. I highly recommend you to grate your onions.
- Spices - You can use Kashmiri red chili powder as it gives a beautiful color to the condiment, and controls the heat. We will also be adding some salt in the recipe to make everything hit the right balance.
- Jaggery Powder - In my opinion, if you have access to jaggery powder, add it, instead of jaggery chunks. it is much easier to mix, and the process is so much more quicker.
Storing the Keri no Chundo
I highly recommend leaving this keri ka chunda in the mixing bowl for 24 hours. Because this will ensure jaggery will dissolve and absorb the flavors. You can transfer the prepared chundo to an air-tight container and keep it in the refrigerator for up to 3-4 days
Expert Tips to Make the Chunda
- It would help if you grated the green mangoes, and onions using a medium-sized grater.
- I recommend using Kashmiri red chili powder because it gives the chundo beautiful color, and doesn't make it spicy.
- You can use shallots instead of red onions, as it adds the right sharpness to the keri no chundo.
- I love to use jaggery powder, instead of jaggery chunks because it gets ready instantly and absorbs all the flavors right away.
- You must not make big batches of this chundo, nor freeze it since it has raw onions. I like to make small batch of the chundo every week during summer.
More Recipes from the Blog
Keri No Chundo (Instant Sweet and Savory Mango Pickle/Chutney)
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Grater
- 1 Mixing Bowl
- 1 Spatula
Ingredients
- 1 Cup Green Mango Shredded. You will need 1 big Green Mango
- ⅓ Cup Red Onion Shredded. You will need 1 small onion approximately.
- 1 teaspoon Kashmiri Red Chili Powder
- ½ Cup Jaggery
- 1 and ½ teaspoon Salt
Instructions
- Shred the Green Mangoes and Red Onions using medium sized box grater. Place them in a plate or a bowl. Add the Jaggery Powder, Salt and Red Chili Powder on top of it. Mix well.
- Once mixed it should look like in the picture. The water from the onions will be released while mixing thoroughly. Transfer it an airtight jar and enjoy it everyday with all your meals.
Notes
- This recipe is very simple to make. If you get green mangoes year around like I do, you can make this recipe in small batches, and eat fresh.
- As onions are present in this chundo, it is not recommended to make big batches of this recipe.
- My mom always use to make this recipe every 2-3 days once during summers, and I prefer to do the same.
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