Keri Nu Shaak – Mango Subji/ Mango Chutney
Keri nu Shaak or Mango Shaak is like chutney often made during mango season from unripe sour mangoes with jaggery, few whole and some ground spices. It tastes so good with rotis or with herby garlic cheese spread over toast or crackers.
Keri ni Shaak literally means Mango curry. Keri in Gujarati translate to mango and shaak means vegetable because we usually do not call it curry.
We make keri nu shaak, every mango season and it taste so delicious. It’s instant gratification unlike all the mango pickles we make those that take some time. It tastes amazing with some hot puris or hot rotlis. I also love it with some khichadi. Gujaratis make shaak from a lot of fruits and its very common dish to make. The sourness from unripe mangoes and the addition of jaggery, makes this dish so delicious. I can eat it spoonful, no need for any rotis or anything. It’s so yummy.
Some people might call it mango chutney, and I don’t really see a lot of difference in it being called mango chutney or mango shaak. I also realized from my Guyanese friends that they have a dish called Gurumba or Gurma made very similarly. You will find different recipes throughout India of this same dish. I love that it can be different from region to region.
How is Keri Nu Shaak prepared?
Mango shaak or keri nu shaak is super easy and comes together quickly. It stays for a long time if you make a big batch. But why do so when it comes together so easily.
It has very simple ingredients, but I know just like some other Indian recipes it has a long list of ingredients. But I promise its worth for the flavors.
There is mango, of course and it’s sweetened with jaggery. And, then it has some whole spices. If you have them then good, if not you can skip them. Then it has some ground spices, very important for the flavors. You can use little or more to your personal liking.
One ingredient I need to talk about with you all is ‘Panch Phoran’. I have started using ‘Panch Phoron’ spice blend since few years after I tried a recipe of grape chutney. I have become a huge fan of this five-spice blend. Panch Phoron or also known as Panch Phoran literally means five spices. It is very commonly used in Bengal and Bangladeshi cuisine. It consists of seeds of five spices – Cumin, Mustard, Fenugreek, Fennel and Nigella.
The blend is easily available in Indian grocery stores or you can make your own at home by taking equal parts of each seeds and mix them. Store it in an airtight jar and it keeps for months just like other whole spices. They should be toasted either in oil or ghee while making subjis or chutneys.
Use it in fruit chutney’s or subjis. It adds very fragrant flavor to the dishes. The flavors are indescribable, very robust and in depth. I love fennel seeds and nigella in this spice blend.
Panch Phoran 
Mango Shaak
What do you eat it with?
I grew up eating it with hot rotis or hot puris. But I have tried it with some herbed garlic cheese and naan, toast or crackers. So good. You can’t go wrong either ways. I also love to spoon it as side condiment to chana masala rice bowl. It also tastes well with Khichadi (made with rice and lentils) similar to porridge.
How to Store it?
If you make double quantity and try to can it. It will stay for few months. This recipe makes enough for 4 servings as a side or little more for appetizer. It stores well in the refrigerator for 2-3 days that too if you have any leftover.
Mango Nu Shaak – Mango Subji/Mango Chutney
Ingredients
- 2 cups green unripe mangoes chopped in chunks
- 1 tbsp oil
- ¼ cup Jaggery powder or brown sugar
- 1 whole dry red chili
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp panch phoran equal mix of cumin, mustard, nigella, fenugreek and fennel seeds
- Small pinch of asafoetida
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- ¼ tsp coriander cumin powder
- 1/8 garam masala
- ½ tsp salt
- 1 tbsp lemon juice
Instructions
- Peel the skin of mangoes and chop it in slices or chunks.
- In a pre-heated pan or a small pot, add oil on medium high heat. Once the oil is hot, add in the panch phoran seeds, let them crackle.
- Immediately add asafoetida, red chili, cinnamon stick and bay leaf.
- Stir and add chopped mangoes too along with spices – turmeric, red chili powder, coriander cumin powder, garam masala, salt and jaggery.
- Add ¾ – 1 cup of water. Stir and let it cook until the mango pieces haves softened. And water has evaporated.
- If mango pieces haven’t cooked and the water has evaporated, feel free to add little bit more water.
- Once it is done, add lemon juice and serve it with rotis, khichadi or on toast with cheese.
Notes
