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Raw Mango Salsa Diced and Spiced
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Easy Raw Mango Salsa - No-Cook Spicy Relish

Raw mango condiment seasoned simply - salt, sugar, chili and mustard powder.
Prep Time10 minutes
Resting Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: Fusion, Indian
Diet: Vegan, Vegetarian
Keyword: condiment, mango
Servings: 4
Author: The Steaming Pot

Equipment

  • knife or peeler

Ingredients

  • 250 g Raw mango ~1 fat totapuri mango
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1/2 tsp Mustard powder
  • 1/2 tsp Red chili powder

Instructions

Peel and dice

  • Peel the raw mangoes.
  • Slice the mangoes close to the pit, so that you get as much of the mango flesh as possible. Discard the pit.
  • Dice the raw mango flesh.

Measure out the spice

  • Get the seasoning ready: half a teaspoon of salt, a tablespoon of sugar, half a teaspoon each of red chili powder and mustard powder.
  • Note: The quantities of the spices can be adjusted to taste. If the mango is too sour, be more generous with the salt and sugar. If you prefer your condiments spicier, throw in more mustard powder/red chili powder. Make it your way!

Put it all together

  • Mix the diced raw mango well with the spices.
  • Place the mango mixture in a non-reactive container with lid.

Let it stand

  • Raw mango salsa tastes best when it has marinated in the seasoning for a few hours. The salt and sugar help to mellow the sharp tang of raw mango.

Serve

  • Serve as a side with a bigger meal, or as topping over chaat.

Notes

  1. Keep raw mango salsa refrigerated in non-reactive container with lid - it will stay good for 5-6 days this way.
  2.