As a kid, I loved sour stuff. That fascination and preference continues. It is quite common in India to consume raw mangoes with salt and chili powder. But I can eat a raw mango with no accompaniment. I remember my mother invariably identifying correctly me as the culprit when she found her raw mangoes missing. That, of course, was years ago. But I must still have my stock of raw mangoes every week. Mainly to make a “Manga Kadhi” – a dish prepared using raw mangoes in a yogurt base. It’s only recently that I decided to venture into other dishes using this wonderful vegetable. When I mentioned that I intended to have a raw mango salad, my staff were shocked and said they did not want any. But I went ahead and made it. My staff tasted a spoonful – but the adventure ended there. Whereas I found the salad absolutely marvelous! So here is the recipe.

Ingredients
1 medium sized green mango, chopped
1 small onion, chopped
1 small tomato, chopped
1 small cucumber, chopped
1 small carrot, chopped
A handful of coriander leaves
Juice of 1/2 lime
1 green chili, chopped fine
Unrefined salt to taste
1/2 tsp red chili powder
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
Method
Combine all the chopped vegetables, including green chili, in a salad bowl
Mix gently
Add the spice powders (chili, cumin, coriander) and salt
Add the lime juice
Mix well
Rest the salad for 10 minutes
Serve as a salad or even as an accompaniment to Indian flat breads
Enjoy!