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.
How to make the East Indian 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 East Indian Bottle Masala, you can use chilli powder instead. Tastes good too!
No, you won’t find East Indian 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.
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 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 do not have East Indian 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.
FAQs about 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.
Other Recipes you might like
- Easy Mustard Chicken
- Green Chutney
- Mango Pickle the Indian way
- Rice Crepes that are gluten free
- Delicious Snow Balls soaked in honey
- Semolina and orange date cake
- Prawn Chilly Fry
- Tongue Roast Recipe
- Cabbage Vegetable
- Boiled Egg Salad
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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East Indian Raw Mango Kadmat Salad (Gluten Free)
- 2 Raw Mangoes
- 2 Onions
- 3 Green Chillies
- 1 tsp East Indian Bottle Masala or Chilli powder
- 1 tbsp Vinegar (Apple Cider) Optional
- 1 tsp Salt
- 1 tsp Sugar
- Chop the mangoes, onions, green chillies fine.
- Toss them together with the bottle masala, salt and sugar in a salad bowl.
- If you don't have bottle masala, use chilli powder.
- Add a tablespoon of apple cider vinegar. This is optional, but it enhances the taste.
- Serve with dinner or lunch. Or roll in a wrap and eat with leftover grilled meat or feta cheese.
- If you do not have bottle masala, use chilli powder.
- Vinegar can be used to enhance the taste and make it more tangy.