Are you looking for a quick and refreshing side dish to elevate your everyday meals? This authentic Maharashtrian Koshimbir, also known as a Spicy Cucumber Raw Mango Salad, is exactly what you need! Made with simple pantry staples like onions, tomatoes, freshly grated cucumber, and tangy raw mango (kairi), this recipe bursts with flavour. It requires absolutely no cooking and balances spicy, sweet, and tangy flavours beautifully thanks to a touch of jaggery and spicy Kanda Lasun Masala (onion-garlic spice blend). Whether you are serving it with simple dal and rice or a grand feast, this Cucumber Raw Mango Salad Recipe will quickly become your family’s favourite go-to side dish!
Also Read: Authentic Masoor Sukha Pithla Recipe | Easy Dry Pithle
Ingredients List
- 1 medium Onion (chopped nicely, not too thick or thin)
- 1 small Tomato (seeds removed, chopped)
- 2 tablespoons Raw Mango / Kairi (grated or finely chopped)
- ½ large Cucumber (peeled and finely grated; do not squeeze out the water)
- A handful of fresh Coriander leaves (finely chopped)
- 1 small piece of Jaggery (finely grated)
- 1 tablespoon Kanda Lasun Masala (Onion-Garlic spice blend – adjust to taste)
- Salt to taste
Step-by-Step Instructions
- Prep the Veggies: In a medium-sized mixing bowl, add the chopped onions, deseeded tomatoes, and grated raw mango.
- Add the Cucumber: Add the finely grated cucumber to the bowl. Make sure to keep the natural cucumber water, as it helps bind the salad together.
- Season the Salad: Add the freshly chopped coriander leaves, finely grated jaggery, and salt to the bowl. Note: Add salt carefully, as Kanda Lasun Masala already contains some salt.
- Spice it Up: Add 1 tablespoon of Kanda Lasun Masala to the mixture.
- Mix Well: Using a spoon, mix everything together thoroughly until the grated jaggery completely dissolves and coats the veggies nicely.
- Serve: Your spicy and tangy Maharashtrian Koshimbir Recipe is ready to be enjoyed!
Also Read: Quick And Spicy Indian Potato Side Dish Recipe
Cooking Tips for Better Results
- Finely Grate the Jaggery: Ensure the jaggery is grated very finely so it easily melts into the cucumber juice and mixes evenly.
- Keep the Cucumber Water: Don’t squeeze the water out of your grated cucumber. This natural juice acts as a dressing and helps dissolve the jaggery and spices.
- Alternative Spice Mix: If you don’t have Kanda Lasun Masala, you can make a quick tadka (tempering). Heat a little oil, add cumin seeds, a pinch of asafoetida (hing), and red chilli powder. Pour this warm mixture over the salad instead!
Variations
- Vegan Version: This recipe is naturally 100% vegan!
- Kids-Friendly Version: Skip the spicy Kanda Lasun Masala and use a pinch of mild Kashmiri red chilli powder or simply a dash of black pepper.
- Sugar Substitution: If you don’t have jaggery at home, you can easily swap it out for a pinch of regular white or brown sugar.
- Extra Tangy Version: Add a few drops of fresh lemon juice if your raw mango isn’t sour enough.
Serving Suggestions
This Spicy Cucumber Raw Mango Salad is best served fresh as a side dish alongside Indian comfort food. It pairs wonderfully with a simple meal of Varan Bhaat (Dal and Rice), roti and sabzi, or even as a refreshing topping inside wraps and sandwiches.
Also Read: Refreshing Sattu Sarbat Recipe | Roasted Chickpea Drink
Frequently Asked Questions (FAQs)
Q1. Can I make this Cucumber Raw Mango Salad ahead of time?
Ans: It is best to make this salad fresh right before eating. Since it contains salt and cucumber, it will release a lot of water and become soggy if kept in the fridge for too long.
Q2. What is Kanda Lasun Masala?
Ans: Kanda Lasun Masala is a traditional spicy Maharashtrian spice blend made of dried red chillies, garlic, and onions. It adds a deep, fiery flavour to recipes.
Q3. Can I use any type of raw mango?
Ans: Yes! You can use sour raw mangoes or mildly tart ones like the Totapuri variety. Adjust the jaggery depending on how sour your mango is.
Q4. Do I have to remove the tomato seeds?
Ans: Yes, removing the tomato seeds is recommended so that your Koshimbir doesn’t become overly watery.
Maharashtrian Koshimbir: Cucumber Raw Mango Salad
Ingredients
- 1 medium Onion chopped nicely, not too thick or thin
- 1 small Tomato seeds removed, chopped
- 2 tablespoons Raw Mango / Kairi grated or finely chopped
- ½ large Cucumber peeled and finely grated; do not squeeze out the water
- A handful of fresh Coriander leaves finely chopped
- 1 small piece of Jaggery finely grated
- 1 tablespoon Kanda Lasun Masala Onion-Garlic spice blend – adjust to taste
- Salt to taste
Instructions
- Prep the Veggies: In a medium-sized mixing bowl, add the chopped onions, deseeded tomatoes, and grated raw mango.
- Add the Cucumber: Add the finely grated cucumber to the bowl. Make sure to keep the natural cucumber water, as it helps bind the salad together.
- Season the Salad: Add the freshly chopped coriander leaves, finely grated jaggery, and salt to the bowl. Note: Add salt carefully, as Kanda Lasun Masala already contains some salt.
- Spice it Up: Add 1 tablespoon of Kanda Lasun Masala to the mixture.
- Mix Well: Using a spoon, mix everything together thoroughly until the grated jaggery completely dissolves and coats the veggies nicely.
- Serve: Your spicy and tangy Maharashtrian Koshimbir Recipe is ready to be enjoyed!
