This summer is shaping up to be a scorcher, and as the temperature soars, we're craving fast and fresh dinners that require minimal time in the kitchen. If the thought of turning on your oven right now is making you sweat, this simple yet satisfying mango salad is just the ticket.
Combining tart ‘kaccha’ mangos and dry-roasted peanuts, tossed in a sizzling fragrant oil, Chetna notes you can prepare the salad using the very green, raw mangoes you can usually find in the supermarket. “The sourness of the mangoes goes perfectly with the crunch of the onions and the peanuts.”
It works as a side dish, but can also be easily bulked out with cooked prawns or some shedded rotisserie chicken for a summery main meal that’s ready in minutes.
Find this delicious salad and plenty more speedy dinner solutions in Chetna Makan’s latest cookbook.
Shop Chetna's cookbook
Food Editor Jess Meyer says “Whether you’re looking for weeknight dinner inspo, or a feast to impress guests at the weekend, this delightful book is full of joyful dishes you’ll make again and again.”
Chetna's mango and peanut salad
Ingredients
- 50g peanuts, skin on
- 2 raw mangoes, cut into 5mm cubes
- 1 red onion, cut into 5mm cubes
- 2tbsp oil or ghee
- 1tsp black mustard seeds
- 10-12 fresh curry leaves
Method
- Dry-roast the peanuts in a frying pan for 5 mins over a low heat, stirring through until roasted and aromatic. Crush them roughly in a pestle and mortar so that all the nuts have broken up.
- Put the mangoes and onions in a bowl along with the crushed peanuts.
- Heat the oil or ghee in a small pan and add the mustard seeds. Once they start to pop, remove from the heat and add the curry leaves, ¼ tsp salt and ¼ tsp chilli powder. Pour this over the salad and give it a good mix before serving.
