Welcome to your new favourite meal accompaniment! If you are looking for a quick and flavorful Spicy Raw Mango Side Dish Recipe, you have come to the right place. Inspired by traditional Indian street-style flavours, this 5-minute “chatpatit” (tangy and spicy) side dish is the perfect blend of savoury and zesty. Made with simple, everyday ingredients like fresh raw mango, roasted tomatoes, green chillies, and crunchy onions, this recipe instantly elevates any boring meal.
Whether you are serving everyday dal-rice, warm rotis, or stuffed parathas, this quick raw mango and tomato salad adds a refreshing zing that you simply cannot resist. Best of all, it requires almost zero cooking time beyond briefly roasting a few veggies. Read on to discover how to make this mouth-watering Spicy Raw Mango Side Dish Recipe in just 5 minutes. Your taste buds will thank you!
Also Read: Quick Maharashtrian Koshimbir Recipe | Easy Salad
Ingredients List
- 1/2 Raw Mango (unpeeled, if the skin is thin)
- 3 Green Chillies (roasted)
- 1 Large Tomato (deseeded and roasted)
- 1 Medium Onion (chopped)
- 1/2 tsp Chaat Masala
- 1/2 tsp Black Salt (to taste)
- A pinch of Regular Salt
- 1/4 tsp Red Chilli Powder (adjust to your spice tolerance)
- Fresh Coriander Leaves (chopped)
Step-by-step Instructions
- Roast the Veggies: Begin by roasting the green chillies (with their stalks) and the deseeded large tomato on a hot iron skillet (tawa) until they develop a slight char.
- Blend Coarsely: In a mixer jar, add the raw mango pieces, roasted green chillies, and the roasted tomato. Pulse your mixer just once to get a coarse, chunky texture. Do not make a smooth paste!
- Prep the Base: In a mixing bowl, add your chopped medium onion. Make sure the pieces aren’t too big or too small.
- Combine Ingredients: Transfer the coarsely ground raw mango and tomato mixture into the bowl with the chopped onions.
- Add the Spices: Add the red chilli powder, chaat masala, black salt, regular salt, and a handful of fresh coriander leaves to the bowl.
- Mix and Serve: Mix everything thoroughly so the onions are well-coated with the dry spices and the tangy mango paste. Your Spicy Raw Mango Side Dish Recipe is ready!
Also Read: Maharashtrian Koshimbir: Cucumber Raw Mango Salad
Cooking Tips
- Keep it chunky: Do not over-blend the mango and roasted tomato in the mixer. The coarse, slightly crushed texture is what makes this side dish so delightful to eat.
- Leave the skin on: If your raw mango has thin skin, leave it on. It adds extra tartness, texture, and saves you prep time!
- Deseed the tomato: Make sure to remove the seeds from the tomato before roasting so your side dish doesn’t become too watery.
Variations
- Crunchy Cucumber Version: Add small, finely chopped cucumber cubes to the mix for a refreshing, hydrating summer salad vibe.
- Kids-Friendly Version: Omit the roasted green chillies entirely. Just use a tiny pinch of mild Kashmiri red chilli powder for a pop of colour without the intense heat.
- No-Mixer Version: If you don’t want to use a blender, you can simply finely grate the raw mango and chop the roasted tomato and chillies using a manual hand chopper.
Serving Suggestions
This tangy and spicy side dish pairs beautifully with almost any Indian meal. Serve it alongside Dal Rice (lentils and rice), with hot rotis or bhakris, or eat it with stuffed parathas. It also acts as a fantastic zesty topping or relish for wraps and sandwiches!
Also Read: Easy Kakdi Koshimbir Recipe | Maharashtrian Cucumber Salad
FAQs
Q1: Can I store this Spicy Raw Mango Side Dish in the fridge?
A: It is best enjoyed fresh immediately after making. However, you can store it in an airtight container in the fridge for up to 1 day. Just keep in mind that the onions may lose their crunch and release water over time.
Q2: What can I use if I don’t have black salt?
A: Black salt gives this dish a unique street-food flavour. If you don’t have it, you can use regular salt or pink Himalayan salt, and just add a little extra chaat masala to compensate for the tanginess.
Q3: Do I absolutely need to peel the raw mango?
A: Not necessarily! If the skin of the raw mango is thin and tender, you don’t need to peel it. If the skin feels very thick or tough, it is better to peel it before blending.
Q4: Is this recipe vegan and gluten-free?
A: Yes! This quick 5-minute raw mango side dish is completely plant-based, dairy-free, and naturally gluten-free.
Quick 5-Minute Spicy Raw Mango Side Dish Recipe | Easy
Ingredients
- 1/2 Raw Mango unpeeled, if the skin is thin
- 3 Green Chillies roasted
- 1 Large Tomato deseeded and roasted
- 1 Medium Onion chopped
- 1/2 tsp Chaat Masala
- 1/2 tsp Black Salt to taste
- A pinch of Regular Salt
- 1/4 tsp Red Chilli Powder adjust to your spice tolerance
- Fresh Coriander Leaves chopped
Instructions
- Roast the Veggies: Begin by roasting the green chillies (with their stalks) and the deseeded large tomato on a hot iron skillet (tawa) until they develop a slight char.
- Blend Coarsely: In a mixer jar, add the raw mango pieces, roasted green chillies, and the roasted tomato. Pulse your mixer just once to get a coarse, chunky texture. Do not make a smooth paste!
- Prep the Base: In a mixing bowl, add your chopped medium onion. Make sure the pieces aren’t too big or too small.
- Combine Ingredients: Transfer the coarsely ground raw mango and tomato mixture into the bowl with the chopped onions.
- Add the Spices: Add the red chilli powder, chaat masala, black salt, regular salt, and a handful of fresh coriander leaves to the bowl.
- Mix and Serve: Mix everything thoroughly so the onions are well-coated with the dry spices and the tangy mango paste. Your Spicy Raw Mango Side Dish Recipe is ready!
