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While growing up, we had a huge mango tree in our courtyard. That’s one of the things I miss the most about summers during my childhood. You know why? Because the tree gave us some of the tangiest and most amazing raw mangoes to relish during the season. While we all love the delicious juicy ripe mangoes, raw mangoes too have a fan following of their own. While most fruits and veggies aren’t palatable in their raw form, it isn’t the case with the ‘king of fruits’. Mangoes are palatable in their raw as well as ripened forms, and equally delicious as well. And it is not limited to a region, culture or city, raw mangoes are consumed and celebrated across India. The multiple raw mango recipes that we enjoy every year are proof of that.
Also known as kaccha aam, kacchi kairi or ambiya, raw mango has a delightful tangy, tarty flavour that perfectly complements the weather. Not only does it serve as a good base for pickles and candies, one can make refreshing chutneys and juices too. Besides being a delicious spring fruit, raw mango comes with a host of health benefits as well. According to Ayurveda, raw mango is known for its cooling properties and is enriched with Vitamin C, which in turn helps in the absorption of iron and, therefore, raw mangoes are often recommended to those suffering from anaemia.
If you ask me, the best way to enjoy raw mango to its fullest is through raw mango chutney. One of the most beloved summer recipes of India, raw mango chutney can be made very easily. This tangy relish does not even require a lot of ingredients. Made with just a handful of mangoes and spices such as peppercorns, asafoetida and cloves, raw mango could be an excellent side dish for your parathas, rice and rolls. You can also use it as a sandwich spread if you are willing to indulge in a bit of experimentation. Here’s a raw mango chutney recipe for you.
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Making this chutney is a work of no more than 10 minutes. You would first need to boil some raw mangoes. After cooling them off, remove all the pulp in a bowl, mix it with sugar. Now, take this mango and sugar mixture, add some salt, chilli powder, peppercorns and powdered garam masala and blend well. Once done, transfer the chutney to a sterilised glass jar or any vessel you find safe. You can store it for months. Make sure the vessel is air-tight.
While you can pair this chutney with just about anything, the best combination would be to go with some stuffed parathas. Paneer, mixed veg or the classic aloo paratha is our best bet.
Make some aloo parathas to go with tarty raw mango chutney and you can have a yummy breakfast in just about 30 minutes. Try this aloo paratha recipe for a wholesome experience and let us know how you liked it.
Click here for the detailed recipe.
