Mango besides being the national fruit of India is also the King of all fruits for us Indians. It is the most cherished fruit and one of the reasons we wait for the summer to set in. Though ripe mangoes are a hit with most of us, raw mangoes are also equally relished. They can just be sliced and had with a sprinkling of salt and red chilli powder or can be used in pickles, jams and many other recipes. Along with being flavourful, raw mangoes are a rich source of Vitamin C and help in boosting immunity. Raw mangoes are very beneficial in summer as they help in combatting dehydration. They must be included in the daily diet as long as they are in season.
5 Yummy Mango Recipes To Try This Summer
Instant Mango Chutney
Ingredients:
1 raw mango, peeled and chopped
¼ teaspoon cumin seeds
1 teaspoon red chilli powder
1 tablespoon coriander powder
3 tablespoons grated jaggery
Salt to taste
Method:
Combine all the ingredients in a mixer jar. Blend together to make a smooth chutney. Store the chutney in refrigerator for up to 8 days.
Raw Mango Sabzi
Ingredients:
1 tablespoon oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 dried red chilli
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
1 raw mango, peeled and chopped
1 tablespoon powdered jaggery
Salt
Method:
Heat oil in a pan over medium heat. Add mustard, cumin and fennel seeds and when they begin to crackle, add the red chilli. Sauté for a minute and add turmeric powder and chilli powder. Add the mangoes and salt to taste. Add 1 cup of water and let the mangoes cook over low heat for 5 minutes. Once the mango pieces are tender, add the jaggery and cook until all the jaggery dissolves. Garnish the sabzi with chopped coriander leaves and serve warm with rice.
Aam Panna
Ingredients:
2 raw mangoes, peeled and chopped
¾ cup sugar
¼ teaspoon cardamom powder
Black salt
Method:
Boil the mangoes in a pressure cooker and let them cool completely. Add sugar and puree the mixture until a smooth consistency is achieved. Add cardamom powder and black salt to taste. Add 3 glasses of water and mix well. Serve aam panna chilled with ice cubes.
Raw Mango Kadhi
Ingredients:
½ raw mango, peeled and chopped
2 green chillies, chopped
1 teaspoon chopped ginger
¼ cup coconut milk
1 tablespoon ghee
¼ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
¼ teaspoon asafoetida
1 tablespoon sugar
Salt
Method:
Boil the mangoes with minimal water. Add green chillies, ginger and coconut milk to the mangoes. Blend in a mixer to a coarse paste. Heat ghee in a pan over medium heat. Add cumin and fenugreek seeds and asafoetida. When the spices begin to crackle, add the mango paste along with 2 cups of water, sugar and salt to taste. Mix well and let the kadhi simmer over low heat for 5 minutes, while stirring continuously. Garnish with chopped coriander leaves and serve piping hot with steamed rice.
Mango Murabba
Ingredients:
2 raw mangoes, peeled and chopped
2 cups sugar
2-inch cinnamon piece
4 green cinnamon pods
10-12 saffron strands
Method:
Combine mango pieces with 1 cup of water and cook them over medium heat until soft. Remove the mangoes with a slotted spoon and keep aside. To the stock in the pan, add sugar and keep cooking until all the sugar has dissolved. Add the mango pieces, cinnamon, cardamon and saffron. Mix well and cook on low heat until the sugar syrup attains a 2-thread consistency. Take the pan off the heat and let it cool completely. Store the murabba in an airtight container.
Dr. Deepali Kampani is a digital content specialist who weaves health and food through her pen.
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