KHUMMAR

(Tangy Grated Raw Mango Pickle)

Recipe Overview

Khummar is a traditional Thathai Bhatia sweet and tangy raw mango pickle, slow-cured

under the sun to develop its distinctive flavour. Combining the sharpness of raw mango

with the richness of sugar and spices, it strikes a perfect balance between sweet, spicy,

and mildly tangy notes. A staple in Bhatia households, Khummar is cherished for both its

taste and its long shelf life.

Recipe Details

– Cuisine: Sindhi – Bhatia

– Course: Condiment / Pickle

– Diet: Vegetarian

– Preparation Time: 2 hours (plus curing time)

– Curing Time: 11 days

– Shelf Life: Several months (if stored properly)

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Raw mangoes (preferably Rajapuri) – 1 kg

– Sugar – 1½ kg

– Red chilli powder – 50 g

– Salt – 1 tsp

– Turmeric powder – 1 tsp

– Whole cumin seeds – 2 tsp

– Asafoetida (Hing) – ¼ tsp

Method

Step 1: Prepare the Mangoes

– Wash, peel, and grate the raw mangoes.

Step 2: Initial Mixing

– In a bowl, add the grated mangoes, salt, and turmeric powder.

– Mix well and keep aside for 2 hours.

Step 3: Add Sugar & Begin Curing

– Add sugar and mix thoroughly.

– Transfer the mixture to a container, cover with a muslin cloth, and tie securely.

– Place in direct sunlight for 10 days.

Step 4: Daily Mixing

– During the 10-day curing period, open the cloth every evening, mix the contents well, and reseal.

– Repeat this process daily.

Step 5: Final Seasoning

– After 10 days, add coarsely crushed cumin seeds, asafoetida, and red chilli powder.

– Mix well until fully blended.

– Expose the mixture to sunlight for 1 more day.

Step 6: Cooling & Storage

– Allow the Khummar to cool overnight.

– Transfer into a dry, sterilised glass jar and store in a cool, dry place.

Chef’s Tip

– Ensure all utensils and storage jars are completely dry to prevent spoilage.

– The quantity of sugar can be adjusted slightly depending on the sourness of the raw

mangoes and personal taste preference.

Serving Suggestions

Khummar is typically served as an accompaniment to everyday meals.

– Pairs especially well with traditional breakfast items such as

Koki – https://panjakhada.com/koki/

and Batatay jo Phulko – https://panjakhada.com/batatay-jo-phulko/

– Complements simple meals of dal, rice, and flatbreads

– Can be enjoyed in small quantities to add a burst of flavour to any savoury dish

Always use a dry spoon while serving to maintain freshness and extend shelf life.

Variations

– Jaggery Khummar – Replace a portion of the sugar with grated jaggery for a deeper,

caramel-like sweetness and a richer colour.

– Fennel-Flavoured Variation – Add 1–2 teaspoons of coarsely crushed fennel seeds

for a subtle sweetness and aromatic flavour.

– Spicier Khummar – Increase the quantity of red chilli powder or add a pinch of crushed

black pepper for extra heat.

– Ginger Variation – Mix in 1–2 tablespoons of finely grated fresh ginger during the final

seasoning stage for a warm, zesty note.

– Mixed Spice Variation – Add a small quantity of roasted fenugreek seeds or nigella seeds

for a more complex flavour profile.

– Less Sweet Version – Reduce the amount of sugar slightly to create a tangier pickle

that highlights the natural sharpness of the raw mangoes.

– Chunky Khummar – Instead of grating the mangoes, cut them into fine juliennes

or small cubes for a more textured pickle.

– Mild Variation – Reduce the chilli powder and increase the cumin for a gentler

flavour suitable for children or those who prefer less spice.

Storage & Make-Ahead Tips

– Store Khummar in a clean, dry, sterilised glass jar with an airtight lid.

– Always use a dry spoon when serving to prevent moisture contamination.

– Keep the jar in a cool, dry place away from direct humidity and heat.

– Refrigeration is optional but may help preserve freshness in warmer climates.

– Properly cured and stored Khummar can last for several months.

– The flavour continues to mature and deepen over time, often tasting even better

after a few weeks of storage.

Nutritional Insight

– Raw mangoes are a natural source of vitamin C and antioxidants.

– The spices used, particularly cumin and asafoetida, may aid digestion.

– Sugar acts as a natural preservative while contributing energy.

– As Khummar is high in sugar, it is best enjoyed in moderation as a condiment

rather than a main dish.

Did You Know?

– Traditional sun-curing not only enhances flavour but also helps preserve the pickle naturally

without artificial preservatives.

– Rajapuri mangoes are often preferred for Khummar due to their firm texture and

balanced sourness.

– The combination of sugar, salt, and sunlight creates an environment that helps

extend the pickle’s shelf life.

– In many Bhatia households, Khummar is prepared during the raw mango season in

large batches to be enjoyed throughout the year.

Cultural Notes

Khummar reflects the ingenuity of traditional Bhatia food preservation techniques,

where seasonal produce like raw mangoes are transformed into long-lasting

accompaniments. The process of sun-curing not only enhances flavour but also naturally

preserves the pickle. Such recipes were especially important in regions like Thatta and

Rajasthan, where climate and availability influenced culinary practices.