Raw Mango Chaat

So, we got hold of a raw mango this morning, probably the last we will be getting this season. It was already beginning to ripen when we bought it, the totapuri, and the slice that I cut off it hinted at that delicious blend of just right sourness and sweetness. It seemed just right for a raw mango chaat, and that is what became of it for tea time this evening. πŸ™‚

I must add here that this recipe has been inspired by a mango chaat that I had at a roadside stall some time back.

Here is the step-by-step proceedure!

Ingredients (serves 2, as a snack):

1 medium-sized semi-raw mango, peeled and cubed (Preferably a totapuri, which isn’t tooth-hurtingly sour)

1 medium-sized onion, chopped finely

1 medium-sized carrot, peeled and grated finely

A handful of Congress kadalai or masala shing (store-bought)

A small bunch of fresh coriander leaves, chopped finely

A handful of South Indian-style mixture (store-bought)

3-4 chaat papdi, broken up (store-bought)

2-3 tablespoons of sweet-and-sour chutney

2 pinches of chaat masala

2-3 tablespoons of spicy green chutney


Put everything in a large mixing bowl. Mix well. Dig in!


1. Why is Congress kadalai called so? There is an interesting story behind it.

In the late 70s, the Congress party headed by Indira Gandhi split into two parts: The original party was called INC (O) headed by K. Kamaraj and the one headed by Indira Gandhi was called INC (R). Just to make a parody of this, the groundnut was called ‘Congress Kadlekai’ because the groundnut is always split in two parts.

Answer courtesy: Quora

2. I usually buy the Congress kadalai ready, but you can even make it at home, if you wish to. Here is one recipe that you could use for the same.

3. There is a lot of stuff that you could add to this chaat, like sev, boiled sweet corn, pomegranate arils and what not. That said, I prefer making it the way I have outlined above. If you use too many ingredients, the chaat ends up looking like bhel that has raw mango as a small component, rather than ‘raw mango chaat’. I prefer raw mango to be the major ingredient – the highlight – of this dish.

4. This is my 8th post for this season’s Raw Mango Series, as I have chosen to call this collection of recipes.

The other seven posts for the Series are:

Maangaai Paruppu

Aamba/Aambe Daal

No-Coconut Raw Mango Gotsu

Kaachi Keri Ane Dungli Nu Kachumbar

Kerala-Style Instant Mango Pickle

Thengaai Maangaai Pattani Sundal

Quick-Fix Raw Mango Chitranna

5. Refer to this post to know how I make the spicy green chutney and the sweet-and-sour chutney. There are many other versions of these chutneys, but this is how I prefer making them.

6. Check out this and this if you want to make the chaat paapdi and mixture at home. I don’t have the patience to do so much of work, so I prefer store-bought.


14 thoughts on “Raw Mango Chaat

  1. mangoes.. i am not given.. they are saying the little one will get stomach ache if i eat it.. just for him, i dont want to take risk.. just leaving it for this season.. πŸ™‚


    1. @Ashreyamom

      I think a breastfeeding mother is not supposed to eat ripe mangoes. She can have raw mangoes. I have been breastfeeding and eating raw mangoes – haven’t had any issues. Touchwood.

      That said, these are just beliefs, as far as I know. I am not sure if there is a scientific logic behind this.


  2. This sounds tasty – though I am not very fond of the raw mango. I usually add it up to the bhel – like it that way better πŸ™‚

    I have always wondered by its called Congress Kadalekai and thanks for sharing the answer πŸ™‚


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