Green Mango Salad Recipe – Spicy Indian Kachumber with Peanuts & Chilli

Last Updated on 4 months by Neha Deshmukh

Green Mango Salad Recipe – Spicy Indian Kachumber with Peanuts & Chilli

Hey everyone! If you’re anything like me, you absolutely love that sweet-sour-spicy kick that Indian summers bring. And what better way to capture that feeling than with a vibrant, refreshing salad? This Green Mango Salad – a spicy Indian Kachumber with peanuts and chilli – is my go-to when I’m craving something light, flavourful, and seriously addictive. I first made this when I was missing the street food flavours of Mumbai, and it instantly transported me back!

Why You’ll Love This Recipe

This isn’t your average salad. It’s a burst of textures and tastes – crunchy mango, crispy peanuts, a fiery chilli kick, and a lovely tang from the honey and soy. It’s incredibly quick to make (under 15 minutes!), requires minimal cooking, and is perfect as a side dish, a light lunch, or even a snack. Plus, it’s a fantastic way to use those slightly tart, green mangoes that are so abundant during the warmer months.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1 medium Green unripe mango
• 4 small Shallots
• 3 tablespoons Peanuts
• 2 Red ripe chilli (Birds eye chilli) – adjust to your spice preference!
• 0.5 inch Ginger
• 1 tablespoon Honey
• 1 teaspoon Soya sauce
• 2 tablespoons Coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Green Mango: This is the star! You want a mango that’s firm and tart, not sweet. It should yield slightly to gentle pressure. Avoid grating the mango; julienning gives it a much nicer texture.
• Bird’s Eye Chilli: These little guys pack a punch. Feel free to use less if you’re sensitive to heat, or more if you’re a chilli head like my brother! You can substitute with serrano peppers if you can’t find bird’s eye chillies.
• Shallots: These have a milder, sweeter flavour than regular onions. If you absolutely can’t find them, red onion is a decent substitute, but use a little less as it’s stronger.
• Kachumber Connection: This salad is heavily inspired by the classic Indian Kachumber salad – a simple mix of chopped vegetables, often with a lemon or vinegar dressing. This version adds the mango, peanuts, and a flavourful chilli-honey dressing for a unique twist.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. First, peel and julienne the green mango using a slicer or a sharp knife. We want nice, thin strips – think matchsticks.
2. Finely chop the shallots and set them aside. Don’t worry about being too precise here.
3. Now, for the flavour bomb! Grind the red chillies, ginger, honey, soy sauce, and coriander leaves into a smooth paste. A small food processor or mortar and pestle works great.
4. Dry roast the peanuts in a pan for a few minutes until they’re lightly golden and fragrant. Let them cool slightly, then crush them coarsely using a mortar and pestle (or just roughly chop them).
5. In a mixing bowl, combine the mango strips, chopped shallots, and that amazing chilli-honey dressing.
6. Toss everything gently to make sure the mango and shallots are evenly coated.
7. Finally, sprinkle the crushed peanuts over the top and serve immediately!

Expert Tips

• Chillies: Always handle chillies with care! Avoid touching your eyes after handling them, and wash your hands thoroughly.
• Mango Prep: If you’re not comfortable julienning the mango, you can also cut it into small cubes.
• Taste as you go: Adjust the honey and soy sauce to your liking. You want a balance of sweet, salty, and spicy.

Variations

This salad is so versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply swap the honey for maple syrup or agave nectar.
• Spice Level Adjustment: For a milder salad, remove the seeds from the chillies before grinding. For extra heat, add a pinch of chilli powder or use a hotter variety of chilli. My friend, Priya, loves adding a dash of cayenne pepper!
• Summer Cooling Variation: Add a squeeze of lime juice and a few mint leaves for an extra refreshing twist. This is perfect on a scorching hot day.

Serving Suggestions

This salad is fantastic on its own, but it also pairs beautifully with:

• Grilled chicken or fish
• Indian curries (it helps balance the richness)
• As a side to a simple lentil soup
• Served with carrot and cucumber sticks to balance the spiciness.

Storage Instructions

Honestly, this salad is best enjoyed immediately. The mango tends to soften over time. However, if you must store it, you can keep it in an airtight container in the fridge for up to a few hours, but the texture won’t be quite as good. I wouldn’t recommend making the dressing and assembling the salad too far in advance.

FAQs

Let’s answer some common questions!

Is this salad best served immediately?

Yes, absolutely! The mango is at its crunchiest and the peanuts stay crispy when served right away.

Can I use a different type of chilli?

Definitely! Serrano peppers, Thai chillies, or even a pinch of chilli flakes will work. Just adjust the amount to your spice preference.

What if I don’t have shallots? Can I substitute?

Red onion is the closest substitute, but use about half the amount as it’s stronger in flavour.

Can I make the dressing ahead of time?

Yes, you can! Store the dressing in an airtight container in the fridge for up to 2 days. Just give it a good stir before using.

What is the best way to julienne the green mango?

Using a mandoline slicer with a julienne blade is the easiest and quickest way. If you’re using a knife, carefully slice the mango into thin planks, then cut those planks into thin strips.

Enjoy this vibrant and flavourful Green Mango Salad! I hope it brings a little bit of Indian sunshine to your table. Let me know what you think in the comments below!