Raw mango salad recipe – is easy and quick to make salad recipe which is best accompaniment to your meal during summer.
My mom makes this salad with finely chopped mangoes and onions. I do not have that much patience and time to chop those finely. so I always grate.
As you know that, raw or green mangoes are very cooling against summer heat. I grew up eating this salad every other day during summer. Here in USA, we get green mangoes all year around, so whenever it reminds me I make it even if it’s winter.
It tastes tangy with just a hint of spiciness and sweetness.
this kachumber is so refreshing and delicious. This is not a kind of salad that we eat a plateful. Serve a very small portion just like we serve pickle or chutney. 3 to 4 spoonful is enough for one person.
Check out other salad recipes
Warm cabbage salad // Carrot sambharo // Kachumber salad
How to make raw mango salad recipe (Step by Step Photos):
1) Take grated mangoes and onion in a bowl. Mix well.
2) Add salt, red chili powder and jaggery.
3) Mix well and keep it covered in refrigerator for at least 10-15 minutes. Not more than 15 minutes otherwise raw onions will smell.
4) As it marinates, onion will get soften, leaves some water. So it becomes so juicy.
Serve this on side as a salad kachumber along with meal.
Raw mango kachumber salad recipe
Ingredients (1 cup = 240 ml)
- 1 cup Raw mango (Unripe mango) grated
- 1/3 cup Onion thinly sliced
- Salt to taste
- 1/2 teaspoon Red chili powder
- 1/4 teaspoon Cumin powder
- 1 tablespoon Jaggery (Gur) you can use sugar or brown sugar
Instructions
- Take grated mangoes and onion in a bowl. Mix well.
- Add salt, red chili powder and jaggery.
- Mix well and keep it covered in refrigerator for at least 10-15 minutes. Not more than 15 minutes otherwise raw onions will smell.
- As it marinates, onion will get soften, leaves some water. So it becomes so juicy.
Hi! Could you give some examples of what you serve this with? Thanks!
You can enjoy it as a side salad/pickle along with your Indian meal or you can add spoonful of it in your sandwiches.
Nice recipe! We in Tamilnadu make a similar salad/ pickle which we consume exactly like your kachumber. We toss finely chopped raw mangoes and green chilies along with some salt. It is eaten fresh for a day or later if at all we have any leftover we make a seasoning of gingelly oil, mustard seeds, asafoetida, red chili powder and pour over it and add little more salt if required. This can be had for upto a week refrigerated. It goes so well with curd rice.
thank you for sharing your version. Good to know about other cuisines as well.
Does “raw mango” mean “unripe mango” in recipes?
Yes that is correct. raw mango means green unripe mango which we use in pickles or Thai green mango salad.
I do salad too, but grate both, keri and onion and add sugar, red chili powder, jeera powder and drink that water which comes out , me and my sister used to fight for that,
haha, that’s funny. but really that water is really khatta meetha.
i love mango kachumber, will try this next week. thanks for sharing
Hope you like it Naina.