Authentic Mango Onion Salad Recipe – Spicy Indian Kachumber Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Onion Salad Recipe – Spicy Indian Kachumber Delight

Hey everyone! If you’re anything like me, you absolutely love that sweet-spicy-tangy kick Indian food does so well. And this Mango Onion Salad – or Kachumber as it’s often called – is a perfect little bite of that magic. I first made this years ago during mango season, and it’s been a summer staple ever since. It’s seriously refreshing, takes minutes to whip up, and is the perfect side dish (or even a light lunch!). Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any mango salad. It’s a vibrant, flavourful explosion that’s incredibly easy to make. It’s the kind of dish that brightens up any meal, and honestly, it’s just fun to eat. Plus, it’s naturally vegan and gluten-free, so it caters to pretty much everyone! It’s a fantastic way to showcase the deliciousness of green mangoes, and the spice level is totally customizable.

Ingredients

Here’s what you’ll need to create this spicy Indian delight:

• 1 medium green mango
• 0.5 medium red onion
• 1 tsp cumin (toasted and ground)
• 0.75 tsp salt
• 1 Tbsp sugar
• 0.5 tsp cayenne pepper
• A few pinches chili flakes (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Using a green mango is key here – it’s firm and tart, unlike the sweetness of a ripe mango. You want that lovely tang!

Don’t skip toasting the cumin seeds before grinding them. It really brings out their flavour. Just a quick dry roast in a pan until fragrant does the trick.

And the cayenne pepper? That’s where the magic happens! Feel free to adjust it to your liking – some regions in India prefer a milder flavour, while others like to really crank up the heat. I usually add a little extra, because, well, I like it spicy!

Step-By-Step Instructions

Alright, let’s make some salad! It’s super simple, I promise.

First, finely grate your red onion. Then, and this is important, squeeze out any excess liquid using your hands or a clean cheesecloth. This prevents the salad from becoming too watery.

Next, grate the raw mango using a box grater. Aim for about twice as much mango as onion – a 2:1 ratio works perfectly.

Now, in a mixing bowl, combine the grated mango and onion. Add your freshly ground cumin, sugar, salt, and cayenne pepper.

Give everything a really good mix, making sure the spices are evenly distributed. If you’re feeling brave, add a few pinches of chili flakes for an extra kick!

Finally, let the salad rest for about 30 minutes at room temperature. This allows all those amazing flavours to meld together before serving. Trust me, the wait is worth it!

Expert Tips

• Mango Prep: If you find grating the mango tricky, you can also peel it and dice it into very small pieces.
• Spice Control: Start with a smaller amount of cayenne pepper and taste as you go. You can always add more, but you can’t take it away!
• Fresh is Best: Using freshly ground cumin makes a huge difference in flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so you’re good to go!
• Gluten-Free Adaptation: Also naturally gluten-free – enjoy!
• Spice Level:
  • Mild: Reduce cayenne pepper to ¼ tsp or omit entirely.
  • Medium: Stick to the ½ tsp cayenne pepper.
  • Hot: Add up to 1 tsp cayenne pepper and a generous pinch of chili flakes.
• Summer Salad Variation: My friend Priya always adds a handful of chopped cilantro and mint to hers during the summer months. It’s so refreshing!
• Family Favourite: My mom likes to add a squeeze of lime juice right before serving for an extra zing.

Serving Suggestions

This Mango Onion Salad is incredibly versatile. It’s fantastic as a side dish with:

• Grilled meats or fish
• Dal and rice
• Indian curries
• Roti or naan bread
• Or even just on its own as a light and refreshing snack!

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the mango might release some liquid as it sits, so it might be a little more watery the next day.

FAQs

Let’s answer some common questions:

What is Kachumber Salad traditionally served with? Traditionally, Kachumber is served alongside heavier Indian dishes like biryani, kebabs, and rich curries to provide a cooling and refreshing contrast.

Can I use a different type of mango? While green mango is traditional, you can use a slightly underripe regular mango if you can’t find green ones. Just be aware that it will be sweeter.

How can I adjust the spice level of this salad? Easily! Start with less cayenne pepper and add more to taste. Chili flakes are also a great way to boost the heat.

How long does this salad stay fresh? Best enjoyed within 24 hours, stored in an airtight container in the fridge.

What is the best way to grate the mango and onion for this recipe? A box grater works perfectly! Just be careful with your fingers. You can also dice them very finely if you prefer.