Raw Mango recipes

I love eating mangoes, both ripe and raw. Mostly I cook with raw mangoes and eat ripe mangoes as they are.every year I eagerly wait for the summer season to arrive, only for the delicious fruit to emerge out of their hiding!I can enjoy the raw mango in any form cooked or be it the raw ones with salt, chili powder, or ripe & juicy ones, or any dish prepared from it!

Check out some of my favourite recipes from made from the raw mango or the kairi as we call it in marathi.

Neer Gojju  (Raw Mango Appetizer)

My mom's born and brought up in Karnataka where "Neer gojju"  is commonly prepared during summers as an appetizer, which multiplies your appetite esp during summer when one typically this feeling of lack of appetite is most common. "Neer gojju"  can be stored in fridge for not more than a day, but I'm sure you won't resist the tangy, spicy and save it :-) 

Ingredients

1 raw mango

1 tsp oil

1/2 tsp mustard seeds

3-4 glass water

salt to taste

1 pinch asefotida

1/2 stuffed dried chilli (fried) OR green chilli

Method

Pressure cook the raw mangoes
Allow to cool and squeeze out all the juice from it.
Add enough water to this pulp so that the neer gojju becomes watery
For tempering
Heat oil, add mustard seed and allow to splutter
 Add the green chilli or the crushed stuffed chilli to the neer gojju
Add salt as per taste

Raw Mango & Onion chutney

Ingredients

2 raw mangoes (skin removed & grated)

1 onion (chopped)

6-8 tsp fenugreek seeds

2 tsp jaggery (grated)

red chilli powder (as per required)

salt as per taste

oil

Method

Fry fenugreek seeds in oil until it turns brown.

grind all the ingredients in a blender. serve with chappati or paratha.

Raw Mango chutney

Ingredients

1 raw mango (skin removed and grated)

1/2 cup roasted chana dal ("डाळ" in marathi)

3 tbsp grated coconut

2 green chili

1 small onion

Method

Grind all the above ingredients in a blender.Serve with dosa or appam

Kairi Panha (Raw Mango Drink)

Raw Mango drink is an excellent summer cooler which hydrates the body during summers. It is also called 'panha' in marathi.You can use jaggery instead of sugar as a sweetener, however i prefer the taste of sugar.Just stock up the raw mango pulp and stock up for later months!! Enjoy

Ingredients

1 cup raw mango pulp

1 1/2 cup sugar 

1/2 tsp Saffron strands

1 tsp Cardamom powder

salt while preparing the drink

Method

Wash the mangoes throughlly and pressure cook them

remove the skin after the raw mango cools

Blend the pulp well with the sugar in the blender

Add cardamom powder and saffron. The thick pulp is ready.

this pulp can be stored in the fridge for a month

while serving 1 tsp of pulp for one glass of cold water, add salt and mint, stir to mix well

Methamba (Raw Mango Relish)

"Methamba" is a typical Marathi side dish prepared in almost every marathi house hold during the raw mango season, As the name describes it is prepared from methi (fenugreek seeds) and amba (kairi / raw mango). "Methamba" goes very well as an accompaniment with chapathi or paratha.This is a very simple and easy recipe will surely lift up your sprits on a hot summer day, I just adore the sour, sweet, bitter flavour and this definately is a treat for your taste buds.

Ingredients

1 cup pieces of raw mango

¼ cup jaggery (add as per the sourness of the mango.)

1 tsp chilli powder

¼ cup water

salt to taste

2 tsp oil

¼ tsp mustard seeds

¼ tsp asafoetida powder

½ tsp fenugreek seeds

Method

Heat the oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.

Add asafoetida powder,fenugreek seeds and wait until they give out their aroma.

Add mango pieces. Stir them well, so that they get coated with the seasoning.

Add chilli powder and stir again.

Add water and cover the pan partly. Let the mango pieces cook in the steam.

Now add the jaggery & salt

Let it simmer for about 8 minutes. The preparation needs to become semi-solid. Once it reaches that consistency, take it off the heat.

Let it cool uncovered. Then take it out into a serving bowl.

If stored well-covered in the refrigerator, it should stay fresh for at least a week.