Bengali Raw Mango Salad with Mustard Dressing

Mango Salad with Mustard

In today’s post, we are eastward bound – heading for Bengal where the season for raw mangoes has set in. Now usually you would expect most folks to grab a bunch of these mangoes along with some basic spices and golden-yellow Mustard Oil and start making mango pickle. But Bengal is different… Bengal is creative… Bengal is innovative – and Bengal knows how to think outside the box when they are trying to figure out what to do with Mangoes and Mustard Oil.

So – surprise, surprise – the dish we will be making today is a traditional raw mango salad with mustard in all its multifaceted forms: oil, seeds and sauce. And yes, it may be a salad and it may indeed be a side dish – but it will definitely steal the limelight on your dining table.

Here is the simple set of ingredients that you will require.

Ingredients for Mango Salad

1. Raw Sweet Mangoes (Kancha Meetha Aam): 2

2. P Mark Mustard Oil: 2 tablespoons

3. Mustard Seeds (Rai): 2 teaspoons

4. Mustard Sauce (Kasundi): 30 millilitres

5. Green Chillies: 4

6. Coriander (Dhania) Leaves: 2 tablespoons

7. Cherry Tomatoes: 4

8. Powdered Sugar: 1 teaspoon

9. Rock Salt (Sendha Namak): to taste

The quantities mentioned above are for two servings. Adjust the quantities proportionately to suit the number of servings that you require.

Preparation for Mango Salad

Wash, peel and slice the mangoes into long, thin strips.

Finely chop the green chillies.

Coarsely chop the coriander leaves.

Cut the cherry tomatoes into halves.

Take a couple of teaspoons of Mustard Oil in a frying pan and heat on a Medium flame. When the oil becomes hot, add the mustard seeds and sauté till the seeds begin to splutter. Turn the flame off, remove the seeds from the oil and keep them aside.

Method for Mango Salad

In a mixing bowl, add the mustard sauce, green chillies, coriander leaves, sugar and rock salt along with the sautéed mustard seeds. Mix well. This is the dressing for your salad.

Take a salad bowl and arrange the raw mango pieces in the bowl. Pour the dressing over the raw mango pieces.

Next, sprinkle the remaining Mustard Oil over the top of the salad.

Garnish with the cherry tomatoes.

Your traditional Bengali Raw Mango Salad with Mustard Dressing is now ready to be served. Even though it is a rather simple preparation (and it hardly takes any time), it offers an amazing spectrum of flavours – the sour tanginess of the raw mangoes; the pungent zing of the Mustard Oil; the spicy heat of the mustard sauce; the gentle warmth of the mustard seeds; and the sizzle of green chillies. A hint of sweetness is added by the powdered sugar and the cherry tomatoes, supplementing the flavour like a subtle undercurrent. What a perfect side dish for any meal!

You can find more recipes at : https://www.purioilmills.com/recipes-in-english/

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