Enjoy a tongue-tantalising green mango chaat to celebrate the mango season. This nut and dairy-free raw mango chaat takes less than 15 minutes to put together and calls for a conversation around the table.
After a couple of brilliant bright days in the middle of winter it poured cats and dogs through the Sunday. With all of us at home after a long time, the time around the dining table is now becoming precious. The best hope to get a lingering conversion prolonged was to make a chaat that complements the weather. With green mangoes and sauteed corn kernels here is a lip-smacking chaat for your family from mine.
Why should you try a chaat?
Chaat is a style of Indian food where it brings a mix of flavours that brings an explosion of flavour in one bite. It is a street food style that is fast and satisfying. It is one that gets your teens easily around the table. The best part of chaat is with a bit of thought you can include a lot of veggies or fruit in it and make it a tasty meal or a snack rather than just writing it off as a street food.
Here are some easy chaats we have made earlier
Ingredients for making raw mango chaat
There are a good number of ingredients needed for this green mango chaat but the result is very tasty so keep going. half of these are fresh ingredients and the other half jar snacks
Raw mangoes: mouth puckering sour raw mangoes are best for making this recipe. The crisp bites of the mango with the crunchy papadi are very tasty.
Corn: sweet corn kernels are the next set of vibrant ingredients here. As opposed to the mangoes the sweet corn is soft and has an inherent sweetness to add to the recipe. You can use boiled fresh or frozen corn to add here.
Cucumber: Summertime chaats have added cucumber for that cooling soothing crunch. We have used Lebanese cucumbers here as that is easily available. You can have apple cucumber or even zucchini to add here.
Onion: The sharp bites that bring back the real chaat effect are the finely chopped red onions that are added to it. Since the mangoes are used the tomatoes are avoided, yet the onion is a must to enjoy this recipe.
Spices: Home-made chaat masala with roasted cumin powder makes the magic here. Add red chilli powder if you like to spice things up.
Coriander leaves and chillies: That earthy herb addition is much needed to bring that chaat to life. The green chillies spice up the flavours.
Papdi and sev: that crunchy element of this chaat is the crushed papadi and the generous handful of sev on top. I have used store-bought papadi here and nylon sev.
Let’s make this chaat
The recipe card below details the step-by-step process of making this chaat. Hope you will like it and share the recipe with friends and family. For saving the recipe to make later, pin from the recipe card or the link at the end of this post. We have added an Instagram reel of this chaat. Leaving the ink below so you can have a look before you start gathering the ingredients.
Green mango chaat
- mixing bowls and spoons.
- 1.5 cups sweet corn boiled.
- 1 cup mango raw choppd
- 1/4 cup red onion chopped
- 1/2 cup cucumbers chopped
- 1 tbsp coriander leaves chopped
- 1 small green chilli chopped
- 1 tsp chaat masala
- 1/2 tsp roasted cumin powder
- salt to taste
- 2 cups papadi broken into bits.
- 1/2 cup sev nylon sev
- Boil the sweet corn, drain and set aside to cool.
- Wash and chop the onion, mango and cucumbers.
- Chop the chillies and corinader leaves.
- Break the papdi into bits add to the mixing bowl.
- Add the fresh ingredients and sweet corn to the mixing bowl.
- Mix these well.
- Sprinkle the chaat masala, salt and cucmin powder and give a good mix.
- Now top it with some sev and the chaat is ready to be served.
Chaat provides ample opportunity for variations.
Varying the vegetables: Since there are a lot of vegetables in this chaat, you can always adapt based on the salad veggies you have at home. Shredded lettuce, grated carrots, chopped zucchini or tomatoes will be a good addition.
Add some nuts and seeds: You can absolutely add pumpkin seeds, chia seeds or hemp seeds. You can do a handful of sliced almonds, peanuts or cashews as you please to add to the crunch.
In the lunch box
The mixed version of this raw mango chaat has to be consumed within a short span of time. The papadis go soft otherwise. Hence if you are planning a chaat for lunch here is my idea. Mix up the vegetables. Mix the dry chaat spices in a small container. Then pack the papad and sev separately. There you go and at lunch, mix these all together just before eating and your best lunch is ready.
I agree this is a rather unconventional take on the raw mangoes that often get pickled or end up in a curry. Hope you will let us know how your experience was when you make this recipe. Share your thoughts in the comments.
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