Raw Mango Corn Chaat Recipe – Peri Peri Spiced Indian Snack

Last Updated on 6 months ago by Neha Deshmukh

Raw Mango Corn Chaat Recipe – Peri Peri Spiced Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing snack, especially when the weather heats up. And let me tell you, this Raw Mango Corn Chaat is a total game-changer. It’s tangy, spicy, and bursting with fresh flavors – seriously, it’s sunshine in a bowl! I first made this when I was craving something light and zesty, and it’s been a summer staple ever since.

Why You’ll Love This Recipe

This isn’t your average chaat. The combination of raw mango’s tartness, sweet corn’s crunch, and a fiery kick of peri peri masala is just… chef’s kiss. It’s incredibly easy to make – we’re talking 10 minutes, tops! – and requires minimal cooking. Plus, it’s a fantastic way to enjoy seasonal produce. It’s perfect for a quick afternoon snack, a light lunch, or even as a side dish at a summer barbecue.

Ingredients

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

• ½ cup raw mango, chopped (about 125g)
• ½ cup corn, boiled or cooked (about 80g)
• ¼ cup tomato, chopped (about 50g)
• ¼ cup coriander leaves, chopped (about 10g)
• Peri peri masala, to taste (start with ½ tsp, about 2g)
• ¼ tsp roasted cumin powder (about 1g)
• Black salt (kala namak), to taste
• 1 lemon, juiced (about 30ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chaat.

Raw Mango Selection & Ripeness

You want a raw mango that’s firm to the touch, but gives slightly when pressed. Avoid mangoes that are overly hard or have blemishes. The tartness is key here, so we don’t want anything too ripe! I usually go for the Totapuri variety, but any firm, sour mango will work beautifully.

Corn – Fresh vs. Frozen vs. Canned

Fresh corn is always best if you can get it! But frozen corn is a fantastic substitute – just make sure to thaw it completely before using. Canned corn works in a pinch, but it tends to be a bit softer, so adjust the texture accordingly.

Peri Peri Masala – Regional Variations & Heat Levels

Peri peri masala can vary in heat depending on the brand. Start with a smaller amount and add more to taste. If you’re sensitive to spice, go easy! You can find it at most Indian grocery stores or online.

Roasted Cumin Powder – Making Your Own vs. Store-Bought

Store-bought roasted cumin powder is perfectly fine, but toasting and grinding your own cumin seeds takes the flavor to another level. Simply dry roast cumin seeds in a pan until fragrant, then grind them to a powder. It makes a world of difference!

Black Salt (Kala Namak) – Flavor Profile & Benefits

Don’t skip the black salt! It has a unique sulfurous flavor that adds a wonderful depth to the chaat. It’s also known for its digestive benefits in Ayurveda. If you absolutely can’t find it, regular salt will do, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be enjoying this in minutes.

1. In a mixing bowl, combine the chopped raw mango, boiled corn, chopped tomato, and coriander leaves.
2. Now, sprinkle in the peri peri masala, roasted cumin powder, and black salt.
3. Squeeze in the juice of one lemon.
4. Mix everything thoroughly until all the ingredients are well combined. Give it a good toss!
5. Serve immediately and enjoy the burst of flavors.

Expert Tips

Here are a few things I’ve learned over the years to make this chaat even better:

Adjusting Spice Levels

Don’t be afraid to experiment with the amount of peri peri masala. If you like it really spicy, add a pinch of cayenne pepper too!

Achieving the Right Texture

The key is to have a good balance of textures – crunchy mango, sweet corn, and juicy tomato. If your mango is a bit soft, you can add a handful of chopped cucumber for extra crunch.

Making Ahead & Freshness

This chaat is best enjoyed immediately. However, you can chop the ingredients ahead of time and store them separately in the fridge. Mix everything together just before serving to prevent the mango from getting soggy.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your peri peri masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Extra Spicy

For a milder flavor, reduce the peri peri masala or use a milder variety. For extra spice, add a pinch of chili powder or finely chopped green chili. My friend, Priya, loves adding a dash of ghost pepper powder – but be warned, it’s hot!

Festival Adaptation – Summer Special Chaat

During summer festivals, I sometimes add a sprinkle of pomegranate seeds for a pop of color and sweetness. It’s a beautiful and festive touch.

Serving Suggestions

This chaat is fantastic on its own, but it also pairs well with:

• A side of papdi (crispy fried dough wafers)
• A cooling glass of lassi (yogurt-based drink)
• A simple dal (lentil soup)

Storage Instructions

Honestly, this is best eaten fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to a few hours. The texture will change, but it will still be tasty!

FAQs

Let’s answer some common questions:

What is the best type of mango to use for this chaat?

Totapuri is my go-to, but any firm, sour mango will work.

Can I use frozen corn instead of fresh?

Absolutely! Just make sure it’s thawed completely.

What can I substitute for peri peri masala if I don’t have it?

You can make a quick substitute by combining chili powder, garlic powder, paprika, and a pinch of cayenne pepper.

How can I prevent the mango from discoloring after cutting?

A squeeze of lemon juice helps prevent discoloration.

Can this chaat be made ahead of time, and if so, how long will it stay fresh?

You can prep the ingredients ahead, but mix everything together just before serving. It’s best enjoyed within a few hours.

Is black salt essential for the flavor, or can I use regular salt?

Black salt adds a unique flavor, but regular salt will work in a pinch.

Enjoy! I hope you love this Raw Mango Corn Chaat as much as I do. Let me know in the comments how it turns out for you!