Green Mango Chaat Recipe

Peel and cut mango

Wash and dry the green mangoes. Peel the skin with a vegetable peeler. Slice mango flesh away from the seed into small 1/4-inch dice or thin julienne strips, aiming for about 2 cups total.

Prep potato and vegetables

If your boiled potato is not yet cooked, boil until tender (about 15–20 minutes whole). Cool, peel and dice into 1/4-inch cubes. Finely chop the red onion and tomato. Roughly chop cilantro and mince the mint leaves.

In a small bowl combine the lime juice, chaat masala, roasted cumin powder, red chili powder, black salt, table salt, and sugar. Whisk until sugar dissolves. Taste and adjust salt, chaat masala, or lime to balance tartness and spice.

If using store-bought chutneys, thin them slightly with 1 teaspoon water each if thick; place tamarind chutney and green chutney ready to drizzle.

In a large mixing bowl, add the diced green mango, diced boiled potato, chopped red onion, chopped tomato, cilantro, and mint. Toss gently to combine so the ingredients are evenly distributed.

Pour the prepared dressing over the mango-vegetable mixture and toss gently to coat all pieces. Adjust seasoning: add a pinch more chaat masala, black salt or lime juice if needed.

Drizzle the tamarind chutney in a thin stream over the tossed chaat, followed by a thinner drizzle of green chutney. Gently fold once so swirls of chutney remain visible (do not overmix; you want pockets of sweet and tangy flavor).

Transfer the chaat to a serving bowl or plate. Sprinkle sev or roasted peanuts evenly over the top for crunch. Scatter pomegranate arils and fried curry leaves if using. Finish with a final light dusting of chaat masala (about 1/4 tsp) and a squeeze of lime if desired.

Serve immediately at room temperature so the sev stays crisp. Leftovers can be refrigerated up to 1 day but will lose crunch; keep chutneys separate and add before serving if possible.