Ingredients Condiments Mango Koochumbar Be the first to rate & review! This simple condiment uses highly flavorful ingredients, and a little chilling time, for big flavors. Use an unripe mango here for the best texture. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restauranter and cookbook author. She has served as the Executive Chef of several notable restaurants in Chicago, Nashville, and New York, and is featured on the Food Network's Chopped television show as a judge. Food & Wine's Editorial Guidelines Updated on August 1, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 3 cups Ingredients 1 jalapeño, grated on a Microplane (about 3 tablespoons) 1 teaspoon lime zest plus 2 tablespoons fresh lime juice 1 teaspoon minced peeled fresh ginger 1 unripe mango (about 14 ounces), cut into 1/8-inch pieces (about 1 1/4 cups) 1/2 (15-ounces) English cucumber, seeded and finely chopped (about 1 cup) 1/4 cup finely chopped red bell pepper 2 fresh curry leaves, finely chopped 4 teaspoons finely chopped fresh cilantro 1 teaspoon kosher salt 1 teaspoon granulated sugar Directions Stir together jalapeño, lime zest and juice, and ginger in a medium bowl until combined. Add mango, cucumber, bell pepper, curry leaves, cilantro, salt, and sugar, and stir to combine. Cover and refrigerate at least 1 hour or up to 8 hours before serving. Rate it Print