Desi Chatpata Mango Salsa

 

Aeonian blogging for months and then a sudden breach that kept me on a lazy halt for around 2 months....gosh, this was so awkward and undesirable!! Once you lose the pace for going, you naturally go dumb and otiose, and so was I during the past couple of days. The beginning was great, being at mom's place and hogging on those yummilicious desi plates full of love and spice, but then came a phase of indolence in which my cooking and baking got lost somewhere..... but now I feel rejuvenated in travelling back to those glorious days of culinary practice again. To begin with, I could not think any better than jumping on the king of fruits, which also happens to be the star ingredient of this month's 'Cooking Made Easy Series' of mine: Mango

Of all the recipes I received so far for this event, I found 'Mango Salsa' the most tempting and easiest and thought of replicating it with a few changes to make it typically khatta meetha and Indian, so here comes the Desi Chatpata Mango Salsa.

DESI CHATPATA MANGO SALSA

Preparation Time: 10 minutes

Serves: 2

Ingredients:

1. Ripe Mango: 1 

2. Onion: 1

3. Tomato: 1

4. Salt: 1 tsp or as per taste

5. Olive Oil: 1 tbs

6. Honey: 1 tbs

7. Lemon Juice: 1 tsp

8. Chat Masala: 1 tsp
9. Black Pepper Powder: 1/2 tsp

Method:

1. Peel off the mango and cube it in small pieces.
2. Chop the tomato and onion finely. 
3. Transfer them to a bowl and add olive oil, honey, salt, lemon juice and chat masala to it. 
4. Give a flip and serve immediately with chips, papad, biryani or anything you wish.

Suggestions:

1. You can use any variety of mango here, but I prefer the tangy yet sweet ones, like the 'Raspuri' or 'Kesar Aam'.
2. You could also add bell pepper and jalapeno, though I found it good even without them. 
3. Addition of honey is a choice. You could skip this if you don't like honey or don't wish the salsa to be sweet.
4. Red Chilli Powder can be added for an extra kick.
5. Always add salt and spices just before serving, else the salsa will start giving up juices and will turn slightly watery.
6. Dried herbs like mint, parsley, basil or oregano can be sprinkled for that over-the-top flavor and aroma. 
7. This can even be served in tarts or small canepes.  

Submitting this to:

 My ongoing event: Cooking Made Easy With Mango,

99 day festival - Mango Mania,

Bon Vivant Fruit Recipes,

Let's Cook With Fruits by Radhika,

Summer Spunk by Anusha