The mango tree ( neighbour's compound - unfortunately!) is full of mangoes. Surprising, because the papers say the mango crop is poor.
Well, here are three recipes made from raw mango -
1. Maanga Pachadi - Made for the Tamil New Year -
( the ingredients are all approximate – will depend on the size of the mango and the sweetness you would like to add – so make accordingly).
Raw Mango – 1 small
Jaggery – 150 gms
Cumin seeds ( jeera) – ½ tsp
Red chillie – 2
Mustard – ½ tsp
Oil for seasoning
Salt – pinch
Cut the mango into small pieces.
Add a little water and microwave for a minute. Just to make it slightly soft. I do not like the mango to be overcooked
In the meantime. Add a little water to the jaggery and make a thick syrup. Strain.
Add the slightly cooked mango to the syrup and simmer till the syrup thickens a little more. ( not to any string consistency, but should not be watery either)
Remove from fire – the mixture will cook a little even after you remove it from the heat.
Season with a little oil, mustard, cumin and red chillie.
2. Mango- Coconut Chutney/Thogayal
( excuse the picture)
Remember the mango is the sour component. Taste the mango and add accordingly. In the regular chutney, tamarind is added. The mango here replaces the tamarind and adds a tangy taste.
Coconut - ½ small
Raw Mango – small pieces – 50 gms ( to taste)
Urad dhal ( black gram dhal) – 2 tbsp
Red chillies – 2
Green chillies – 1
Asafoetida – pinch
Cumin seeds ( jeera ) – ½ tsp
Corriander leaves – ½ bunch ( optional)
Salt to taste
Oil for seasoning/ and roasting
Currry leaves/Mustard for seasoning.
Saute the urad dhal, jeera, red chillies in a little oil, till the urad turns slightly red
Grind along with coconut, mango pieces, salt.
Add a little water – this chutney should be slightly thick
Eat with hot rice / roti
* Recipe from Papukka
3. Mango Rice
( no picture for now!)
Cooked rice – the grains should be separate - 2 cups
Grated mango – ½ cup – more or less according to sourness desired
Bengal gram dhal ( channa dhal) – 1 tbsp – soak for a while
Black gram dhal ( urad dhal) – 1 tsp
Turmeric – ¼ tsp
Corriander powder – ¼ tsp
Jeera – 1 tsp
Green chillies – 2
Red chillies – 2
Curry leaves for seasoning.
Peanuts / Cashewnuts – sauté to golden brown
Oil – slightly generous – for seasoning
Heat oil in a wok
Add the soaked and drained channa dhal, urad dhal, red chillies, mustard.
When mustard splutters add curry leaves
Add the grated mango.
And the coriander powder ( dhania), turmeric powder, slit green chillies
A little water to cook the mango.
When the mixture is semi dry.
Remove and cool.
Add to the rice, the peanut/cashe nut and mix well.