Salads
Kacha Aamer Salad
Ingredients
- - 2 raw green mangoes, peeled and julienned
- - 1 small onion, thinly sliced
- - 1 green chilli, finely chopped
- - 1 tbsp roasted peanuts, crushed
- - 2 tbsp fresh coriander, chopped
- - 1 tsp mustard oil
- - 1/2 tsp roasted cumin powder
- - 1/2 tsp sugar
- - 1/2 tsp salt, or to taste
- - 1/2 tsp red chilli powder
Method
- Place the julienned green mango in a mixing bowl with the onion and green chilli.
- Sprinkle over the roasted cumin powder, sugar, salt and chilli powder.
- Drizzle with the mustard oil and toss well to coat evenly.
- Let the salad rest for 5-10 minutes to allow the flavours to develop.
- Just before serving, top with crushed roasted peanuts and fresh coriander.
Introduction: During Bangladesh’s hot summer months when raw green mangoes flood local markets, this sour-sweet-spicy salad becomes a favourite way to cool down.
Cultural Background: During Bangladesh’s hot summer months when raw green mangoes flood local markets, this sour-sweet-spicy salad becomes a favourite way to cool down. Its sharp tang and light heat make it an ideal counterpoint to heavier meals during the most humid part of the year.
Tips: Choose mangoes that are firm and distinctly sour, not sweet, for an authentic result.
Variations: Add a touch of tamarind pulp for extra tang, or grated coconut for texture.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Best eaten fresh within a few hours, as the mango releases liquid over time.
Reheating: Not applicable; served cold or at room temperature.
Nutrition: Per serving (approx.): 90 kcal, 2 g protein, 3 g fat, 15 g carbohydrates, 2 g fibre
FAQs:
Q: – Can I use ripe mango instead?
A: No, this salad specifically relies on the sourness of raw green mango.
Q: – Is it very spicy?
A: It has a mild kick that can be adjusted by reducing the chilli.