Mango Corn Chaat Salad
Jain mango corn chaat salad with sweet corn, ripe mango, green chillies, and lemon-chaat seasoning. No onion, no garlic. Ready in about twenty minutes.
Ingredients
Salad
- 2 cups sweet corn kernels cooked and thoroughly dried; fresh boiled or thawed frozen
- 1 ripe mango firm; peeled and cubed (about 1 1/2 cups)
- 1/2 cup cucumber diced
- 1/2 cup tomato diced; seeded if very juicy
- 1/2 cup capsicum diced; any color
- 1-2 green chillies thinly sliced; or to taste
- 1/4 cup fresh coriander leaves chopped
- 2 tbsp roasted peanuts optional
- 2 tbsp pomegranate arils optional
- 2 tbsp thin sev optional; for serving
Lemon-chaat dressing
- 2 tbsp lemon juice or lime juice; fresh
- 1 tbsp neutral oil sunflower, avocado, or light olive oil
- 1 tsp chaat masala onion-garlic free; or use amchur
- 1/2 tsp roasted cumin powder
- 1/4 tsp red chilli powder or to taste
- 1/2 tsp salt or to taste
- 1 pinch black salt optional
- 1 pinch sugar optional; only if mango is tart
Instructions
Cook and dry the corn
- Boil or steam fresh corn kernels until just tender, then drain; or thaw frozen sweet corn fully. Spread on a clean kitchen towel and pat completely dry.
- Optional: toss dry kernels in a hot dry pan for 2 to 3 minutes until a few edges catch color. Cool before mixing.
Prep the fruit and vegetables
- Peel and cube the firm ripe mango into small bite-size pieces. Dice cucumber, tomato, and capsicum. Thinly slice green chillies. Chop coriander.
Whisk the dressing
- In a small bowl, whisk lemon juice, oil, chaat masala or amchur, roasted cumin, red chilli powder, salt, and optional black salt. Taste and adjust. Add a pinch of sugar only if the mango is tart.
Toss and serve
- Combine dry corn, mango, cucumber, tomato, capsicum, green chillies, and coriander in a wide bowl. Pour on most of the dressing and toss gently.
- Fold in roasted peanuts if using. Taste for salt and lemon. Sprinkle a little extra chaat masala and red chilli powder on top if desired. Add sev and optional pomegranate just before serving.
Notes
Fully Jain as written: no onion, garlic, or root vegetables. Confirm chaat masala and sev labels.
Dry the corn thoroughly. Wet kernels thin the dressing and soften the mango.
Cube mango last and dress just before serving so the salad stays bright.
Store undressed components up to 1 day in the fridge. Leftovers keep 1 day; expect softer tomato once dressed.
For gluten-free plates, skip sev or use certified gluten-free sev.
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