Kair-Keri Sambharo
A quick, tangy grated raw mango and carrot relish finished with a mustard-curry leaf tempering, once a common North Gujarat farmhouse side that has faded from modern tables.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •Small pan
- •Grater
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 3 g
- carbs
- 12 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 70 kcal
Instructions
- 1
Mix the grated raw mango and carrot with salt. Let the mixture sit for 10 minutes.
- 2
Heat the oil in a small pan. Add the mustard seeds and let them pop.
- 3
Add the slit green chillies, curry leaves and asafoetida (a savoury spice). Fry for a few seconds.
- 4
Add the turmeric and quickly pour this hot spiced oil over the grated mango-carrot mixture.
- 5
Add the sugar and toss everything together well.
- 6
Leave it to rest for 10 minutes so the flavours combine before serving.
Chef's tips
Choose firm, sour raw mangoes for the best tang. Eat this relish fresh within a day rather than storing it long-term.
Ingredient substitutions
- carrot → grated raw papaya
Storage
Best eaten the same day; keeps refrigerated for one day at most.
Reheating
Served cold or at room temperature.
Common mistakes to avoid
- •Making it too far in advance, which causes the mango to release water and turn soggy.
Serving suggestions
Cooked Kair-Keri Sambharo?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Gujarat
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
