Raw Mango Chutney

Ingredients:

Raw Mango – 1 cup grated
Green Chillies – 3
Grated Coconut – 1/2 cup
Ginger – a small piece
Mustard – 1 tsp
Urad Dal – 1/2 tsp
Oil – 1 tsp
Salt – as per taste
Curry leaves – a few
Roasted Cumin Powder – 1/2 tsp optional

Method:

Add grated mango, coconut, green chillies, salt and ginger and grind to a smooth paste.
Heat oil and add mustard. When it splutters add Urad dal and wait till turns brown.
Switch off the stove and add curry leaves.
Pour this over the chutney. Mix and serve.
Those who like the taste of roasted cumin powder may add it while grinding to a paste.

Tips:
Grated coconut can be replaced with onions and garlic to give a different taste.
Fry a few small onions in oil along with a few pods of garlic in a pan. Grind with rest of the ingredients as mentioned above.
Number of chillies to be added will vary according to your spice levels.

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

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Raw or Ripe – Mangoes Rock!!!

Summer season spells Mangoes – King of Fruits. India is said to be home to close to 1000 varieties of mango but only a specific few are grown for commercial purposes. Mangoes come in various asahpes, sizes, colors, taste and aroma. India exports close to Rs.160 Crore of mangoes world wide and Andhra Pradesh ranks first among the Indian states for its produce. Some of the varieties specific to certain regions are given below – courtesy APEDA

Andhra Pradesh – Banganapalli, Suvarnarekha, Neelum and Totapuri
Bihar – Bombay Green, Chausa, Dashehari, Fazli, Gulabkhas, Kishen Bhog, Himsagar, Zardalu and Langra
Gujarat – Kesar, Alphonso, Rajapuri, Jamadar, Totapuri, Neelum, Dashehari and Langra
Haryana – Chausa, Dashehari, Langra and Fazli
Himachal Pradesh – Chausa, Dashehari and Langra
Karnataka – Alphonso, Totapuri, Banganapalli, Pairi, Neelum and Mulgoa
Madhya Pradesh – Alphonso, Bombay Green, Dashehari, Fazli, Langra and Neelum
Maharashtra – Alphonso, Kesar and Pairi
Punjab – Chausa, Dashehari and Malda
Rajasthan – Bombay Green, Chausa, Dashehari and Langra
Tamil Nadu -Alphonso, Totapuri, Banganapalli and Neelum
Uttar Pradesh -Bombay Green, Chausa, Dashehari and Langra
West Bengal – Fazli, Gulabkhas, Himsagar, Kishenbhog, Langra and Bombay Green

Raw mangoes are the first to hit the market and are put to a wide variety of culinary uses.

Pickles are hot favorites. The tiny [ marble sized ones] ones are in great demand in the Southern states especially TamilNadu where they are consumed in huge numbers as a pickle called ‘Kadugu Mangai ‘ or ‘ Vadu Maangai’. Here mustard is ground and mixed with salt and chilli powder and the tiny raw mangoes are left to soak in this liquid for weeks together till thery shrink in size.
Slightly bigger ones called the ‘Kili Mooku Mangai’ [ perhaps named so since they resemble the parrot’s beak] are sliced and made into a pickle marinated in salt, chilli powder, asafoetida & oil.
Raw Mangoes of a different variety, distinct for their extremely sour taste, are chopped into chunks and made into a pickle called ‘ Aavakkai’ that is very popular in Tamil Nadu & Andhra Pradesh, especially for their high spice- levels.
Fhodd is another pickle made of raw mangoes and preserved in brine solution to which dried red chillies are added.
Miscut is a famous pickle from Goa. And so is another variety called Choonda.
Raw mangoes are used to make a refreshing and extremely popular drink called Aam Panna.
Raw mangoes can be grated and used to garnish or added to salads as an ingredient.
Down South grated mango is a ‘must-have’ ingredient while making varieties of ‘Sundal’.
Dried raw mango powder is used as Amchur Powder to add flavor to dishes.
Raw Mangoes can be used in making chutneys along with green chillies.
Raw mango pulp can be used in making rice varieties when combined with onions, chillies and ginger to delight the palate.
Raw Mangoes can also be used to make spicy, sweet & sour side jam using jaggery, that can used as accompaniment for both rice and wheat preparations[ like puri and rotis]

Raw or ripe, cooked or uncooked, flavored or plain Mangoes are a hot favorite with people of all ages!

Aam Panna

Aam Panna or Panha is a very popular and sought after drink in Northern India especially during the summer months. Made from raw mangoes and spruced up with spices and fresh mint this drink is refreshingly tasty and healthy too. It can be made both by roasting raw mango over an open flame to give that distinct smoky flavor or by boiling chunks of raw mango in water, although the former method is preferred by most people. For most people living in North of India a glass of this tasty beverage is a must everyday.


Ingredients:

Green / Raw Mangoes – 2
Water – 4 cups
Roasted Cumin Powder – 1 tsp
Sugar – As per taste
Black salt/ rock salt / kala namak – 1/2 tsp or as required
Crushed Ice – Optional
Mint leaves – To garnish

Method:
Wash and towel dry the mangoes.
Heat over direct flame till the skin is charred. After it cools peel the skin and squeeze out the pulp.
Or alternatively cut the mangoes into large chunks and pressure cook them for 5 to 8 mins. Or boil them till they are soft.
Remove and cool. Blend the mango pulp in a blender along with roasted cumin powder, sugar, rock salt and a little water.
Sugar and salt need to be added in stages according to taste.
Strain the blended pulp if needed and add rest of the water and crushed ice. Mix well.
Serve chilled garnished with a sprig of mint.

Tips:

You can also get creative and add other spices and herbs to try new variations.
Ajwain [ roasted & crushed] and green pepper are a few other suggested options

Sundal: Kondai Kadalai [White Channa / Chickpea ] Sundal

Ingredients:

White Channa / Kondai Kadalai – 200 gms

Salt – To taste

Green Chilies – 2 or 3 finely chopped

Grated Coconut – 3 heaped tlbsp

Grated raw mango – ½ cup

Oil – 2 tsp

Mustard Seeds – 1 tsp

Curry Leaves – a few

Lime juice – optional

Method:

Rinse and soak the chana in water overnight or for at least 8 hours.

Cook the soaked chana with a little water in a pressure cooker with the weight on in medium flame for 25 minutes.

Pour oil in a pan and add mustard seeds. When it splutters add curry leaves and green chilies and sauté for a few seconds. Then add the cooked chana along with required salt and cook on low flame till the moisture / water is fully absorbed.

Switch off the stove and add grated Mango and mix well.

When it is fully cooled add grated coconut. If required add lime juice as per your taste.

This is an any time snack that is extremely healthy

Tips:

Some do not like to bite into green chilies. In that case put pieces of coconut in a mixer, add the green chilies to it and grind coarsely. Depending on the how spicy the green chilies are add or reduce their quantity.