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Raw mango delights
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Prolong the spirit of summer with these raw mango pickles and chutneys.
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PICKLES & PRESERVES: An inseparable part of summer.
MANGOES ARE grown extensively all over India. Raw mangoes are used in daily cooking as well as preserves in pickles and chutneys. Raw mango drinks are good for the summer as they protect us from heat.
Mango mint cooler
Ingredients
Raw mangoes: 3
Fresh mint leaves: 1 teacup
Ginger: a piece
Roasted jeera powder: 1
tbsp
Black pepper: 1 tsp
Black salt: to taste
Sugar: 1 ½ cup
Method
Boil the mangoes, mint leaves and ginger. Cool and remove the pulp. Pass it through a sieve and take out the thick juice.
Add sugar to the above juice. Add water to dilute it. Mix well until the sugar dissolves. Strain the juice. Add the roasted jeera powder, black salt and pepper. Mix well. Chill the juice before serving.
Kazri ki Launji
Ingredients
Raw mangoes: 2
Jaggery: A big piece
Turmeric powder: ¼ tsp
Red chilli powder: 1 tsp
Oil: 2 tbsp
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Asafoetida: A pinch
Salt: to taste
Method
Cut the mangoes into pieces with the skin.
Heat the oil. Add the asafoetida, mustard seeds, cumin seeds, turmeric powder, and red chilli powder and stir-fry for a few minutes. Then add the mango pieces. Allow it to simmer until the mango pieces become soft. Then add the jaggery and salt. Cook on a low flame until the jaggery melts. Serve with chapattis and parathas.
Note: Sugar can be used instead of jaggery. Kari ki Launji can be stored in the refrigerator for three to four days.
Masala mango rice
Ingredients
Long grain rice (Basmati):
2 cups
Mango (medium size): 1
Green chillies: 3-4
Turmeric powder: ½ tsp
Red chilli powder: ¾ tsp
Salt: to taste
Oil: 2 - 3 tbsp
Mustard seeds (rai): ½ tsp
Cumin seeds (jeera): ½ tsp
Urad dal: 2 tsp
Chana dal: 2 tsp
Whole red chillis 2
Curry leaves: a few
Asafoetida: a pinch
Method
Cook the rice. Each grain should be separate. Spread on a plate and allow it to cool. Grate the mangoes. Sprinkle a bit of salt. Leave it aside for half an hour. Squeeze excess water. Cut the green chillies lengthwise. Break the whole red chillies into pieces. Heat the oil. Add the mustard seeds, cumin seed, urad dal, channa dal, whole red chillies, curry leaves, asafoetida and grated mango. Stir-fry for a few minutes. Then add the remaining masalas, salt and rice. Stir-fry gently so that the masalas mix well with the rice. Serve hot with some raita.
Lacchedar mango pickle
Ingredients
Raw mangoes: 10 to 12
Salt: 3 tsp
Red chilli powder: 3 tsp
Turmeric powder: 2 tsp
Sugar: 1 kg
Mustard powder: 2 tsp
Jeera powder (roasted):
2 tsp
Refined cooking oil: 1 tbsp
Method
Peel the mangoes and grate fine. Sprinkle salt, chilli powder and turmeric powder. Mix well. Put this in the sun for four days. When it becomes soft, add the mustard powder, roasted jeera powder, oil and sugar. Mix thoroughly and spread this mixture on a flat tray. Keep in the sun for another three to four days. When it dries, store in a glass jar. This pickle lasts for about a year.
SUJATA MALANI
Swad:27730165
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Thiruvananthapuram
Visakhapatnam
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