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