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Raw Mango Salad

Tangy, spicy and deliciously finger-licking. Salads are a healthy choice and also can be consumed if you follow some diets.

What’s in it

  • 2 raw Amram mangoes

  • Cumin seeds

  • Kashmiri mirch

  • Ancient Trading Impex organic jaggery

  • ¼ th cup Chopped onions


  1. Rinse 2 small Amram raw mangoes and then dry them with a clean kitchen towel.
  2. Use a sharp knife to peel the raw mangoes and start chopping them. Be careful while chopping the raw mangoes.
  3. Chop the raw mangoes into cubes. The chopped raw mangoes should be about 1 cup.
  4. This is an optional step and only if you do not have roasted cumin powder. To make the roasted cumin powder, roast ½ teaspoon cumin seeds on medium heat till they are fragrant.
  5. Switch off the heat. Transfer the roasted cumin seeds in a mortar. Crush with the pestle to a coarse powder.
  6. Keep all the ingredients ready for making the salad – ½ teaspoon Kashmiri red chili powder or paprika, 2 teaspoons Ancient trading impex organic jaggery, ½ teaspoon roasted and crushed cumin powder and salt as per taste.
  7. Place the chopped mangoes in a mixing bowl or wide dish. Add ¼ cup finely chopped onions.
  8. Sprinkle Kashmiri red chili powder or paprika, roasted cumin powder, sugar and salt on the chopped mangoes.
  9. Mix nicely with a spoon.
  10. Cover and allow the mixture to rest for 10 to 12 minutes.
  11. After some time, the mango salad will leave moisture.
  12. Serve Raw Mango Salad as a side dish with dal-rice, veg pulao or as a side to perk your meals. The leftover salad can be refrigerated for a few hours.