Raw Mango Kadmat Salad Recipe

Summers comes around and you know it’s time for Kadmat or Cuchumber. Nope not cucumber, Cuchumber! It’s the traditional East Indian salad that dad makes as soon as the raw mangoes start coming around in April. And it hardly takes a few minutes to make!

And we can’t get enough of kadmat. I mean who could? Every East Indian makes Cuchumber as often as possible during summer, don’t they? The mixture of tastes – sweet, salty, sour and spicy is perfect.

Once the raw mangoes disappear from the market, dad puts a spin on the salad by making the Cuchumber using semi-ripe bottle mangoes. That tastes even more awesome! If you haven’t thought of using semi-ripe mangoes in your Cuchumber or Kadmat yet, go try them now.

What ingredients do you need for the Mango Kadmat Salad?

All you need is a few raw mangoes, green chilies, onions, bottle masala, and salt & sugar. If you don’t have raw mangoes, semi-ripe mangoes will work too. If you’re eating this on the Daniel fast, skip the sugar. It still tastes great!

How to make Mango Kadmat Salad

Chop the raw mangoes, then finely dice the onions and green chillies and toss them together with the salt, sugar and bottle masala in a salad bowl. That’s it! Summer in a salad bowl. 🙂

We don’t use vinegar, but it is an option if you want your salad super tangy. If you don’t have Bottle Masala, you can use chilli powder instead. Tastes good too!

No, you won’t find Bottle Masala easily in stores. In fact, you won’t find it in stores outside India at all. You’d have to find one of the old East Indian families from Bombay, India who make it and ask for some to be sent over to you. That’s why chili powder becomes a substitute. But luckily, you can Whatsapp Jevayla Ye at +919175191561 (No email, no website) for international deliveries, and order using discount code Fugyeah10 for orders above 1 kg.

A word of advice though if you’re not East Indian. This raw mango salad shouldn’t be eaten in large quantities. Locals say that eating raw mangoes makes you feel aamlela or lethargic just like my homemade wine does. Just stick to a few spoonfuls.

It works well as a side-dish for some summer meals or tastes great on toasted bread or in a wrap with some leftover grilled meat.

Now I’m off to find me some Kadmat. Ever eaten it straight out of the fridge? Shh! Don’t tell anyone I do that. 😉

What’s perfect about this recipe?

• This spicy, salty, sour and sweet taste is a perfect combo of flavors.
• You can use semi-ripe mangoes as well.
• It makes a hot summer day feel so much cooler.
• It’s perfect to add to a wrap or eat on toasted bread.

Cooking Tips and Tricks

• If you don’t have bottle masala, you can use chilli powder.
• Vinegar is an optional add-on if you want it tangier.
• There’s no stove time involved; only chopping, dicing and mixing.
• This raw mango salad pairs well with grilled meats and wraps.
• Want other mango dishes? You can also try making our sun dried amboshi, sweet mango pickle or mango murabba chutney. They last for months!

Questions We’re Asked about Mango Kadmat

What Is Kadmat?

Kadmat is an East-Indian Marathi word for the traditional raw Mango salad. It is also called Karmat or Cuchumber in the East Indian dialect.

Can I Use Ripe Mangoes To Make Kadmat?

Kadmat is a traditional salad made with raw or semi-ripe mangoes. It gets its characteristic tanginess from the raw mangoes. So no, it’s not possible to use ripe mangoes to make kadmat salad.

How Much Does A Mango Weigh?

Mangoes have been known to weigh anywhere from 80 grams to a few kilos each. The mangoes we’ve used in our salad weigh about 200 grams each.

Other Recipes you might like

• Easy Mustard Chicken
• Green Chutney
• Mango Pickle the Indian way
• Cabbage Vegetable
• Boiled Egg Salad