For a fleeting time only, raw mangoes hit Indian shops around London. Tiny, tart and filled with the promise of summer, now is the time to nab a couple of the palm-sized, green beauties for a spiced salad.
The inspiration for this recipe came from my grandmother’s home in Delhi, where they make a tangy relish called Aam ki Launji. She took me through the recipe on a long distance phone call, insisting I leave the relish in the warm sun. I’ve ignored her sage advice, and turned this into a lightweight and versatile salad instead. Use your mangoes as soon as they are purchased before they ripen.
Raw Mango Salad
Ingredients (feeds 2-3)
- 4 palm-sized raw mangoes
- 1 tbsp mustard oil
- Half tsp turmeric powder
- Half tsp chilli flakes/chilli powder
- Half tsp nigella/black onion seeds
- Salt to taste
Peel and slice the mangoes into equal-sized pieces. I’ve cut them into matchsticks, but you could simply slice them or cube them. Add salt to them according to your taste and place them in a serving bowl or plate.
Bring the oil to heat on medium in a small pan. When it’s hot, toss in the remaining ingredients. As they sizzle up, pour over the raw mangoes, tossing them to coat evenly in the dressing. Enjoy alongside dal and rice, or as a side to some kebabs.