Bengali Kacha Aam Makha Recipe! A Raw Mango Summer Treat
Image Credit: Kacha aam makha, Indu's Yummy Kitchen@Youtube

Summer means mango; this has been the fondest association with Indians across the country. Like the majority of Bengali families, my home had always followed the ritual of bringing loads of raw mangoes with the sunnier months setting in. While a few would be kept aside for making pickles, another segment is earmarked for making tart and savoury cooked culinary dishes. But what used to steal the show is kacha aam makha. It can be best described as raw tangy mangoes grated and seasoned with salt, chillies and kasundi (Bengali mustard sauce). It used to be a show stealer that would spice up even a simple lunch course. Memories with kacha aam makha still have a strong presence, and every time I prepare it, I go on a nostalgic tour of the past. 

It doesn't follow a rigid recipe. While a few families swear by adding kasundi to it for a pungent punch, others prefer to skip using it. The preferred mango variant is kacha meethe aam (mango, which is naturally sweet and slightly sour in its unripe stage). While it is usually served as a side dish during a lunch meal, it can be relished independently. This dish is so prevalent in West Bengal that apart from its homemade rendition, it is sold on pushcart during summer afternoons in the neighbourhood. These sellers often have secret spice blends. 

Kacha aam makha tastes best with kasundi. If you don't have access to it, prepare a mustard paste using black or white mustard seeds. Don't add water to it. First, dry grind the seeds in a blender and add mustard oil to give it a runny consistency. If it feels too thick, add a teaspoon of water. 

Bengali Kacha Aam Makha

Sliced raw mangoes to make aam makha, Image Source: Pinterest


  • 1 raw mango (large in size, around 250 grams. Totapuri mango works well)
  • 2 tbsp kasundi 
  • ½ tsp green chilli paste
  • ¼ tsp red chilli powder
  • Salt to taste
  • 2 tbsp mustard oil 


  • Wash the mango thoroughly and soak it in water to remove the impurities. Now rinse and wipe with a cloth. Peel the skin.
  • Slice the mango flinely into as thin as possible strips. You can use a grater which can grate large chunks. The mango must retain the texture
  • Pour the mango slices in a mixing bowl and add salt or black salt, chilli powder, green chilli paste, chilli powder, mustard oil and kasundi. Give all the ingredients a good mix
  • Check the seasoning and adjust it accordingly

Keep it from sitting long. Instead, serve it instantly. 

Note: Those who want a sweeter taste can skip adding kasundi. Add sugar powder or jaggery powder for a sweet and tart rendition.