<p>It’s the season of raw mangoes yet again! Have you started making mango pickle yet? Or relished these sour treats with salt? Raw mangoes can be the star of many dishes. Here are a few recipes that capture the flavour of raw mangoes and make for lip-smacking meals, says A Anuradha.<br /><br />Raw mango chutney<br /><br /></p>.<ul><li>Ingredients: 2 raw mangoes, 1 cup byadgi chillies, 3⁄4 cup jaggery,1 tbsp methi seeds, two pinches of asafoetida, a pinch of turmeric powder, 1 tbsp mustard seeds, 1 tbsp cumin seeds, 3 tbsp oil, salt to taste.</li><li>Method: Peel the skin off of the raw mangoes. Cut the mangoes into small pieces. In a grinder, add the peeled and cut mangoes along with chillies, jaggery, methi seeds, asafoetida, salt and grind to a paste. You can adjust the quantity of jaggery according to your taste. In a pan, add oil, mustard seeds, cumin seeds, turmeric powder and a pinch of asafoetida and fry. Add this to the ground paste and mix. Serve with chapatis or rice. This will last for 3-4 months.</li></ul>.<ul><li>Ingredients: 1 raw mango (grated), 1 cup cooked rice, 2 tbsp oil, 2 split green chillies, 1 tbsp mustard and cumin seeds, 1 tbsp channa dal and urad dal, 1 tbsp turmeric powder, a pinch of asafoetida, chopped coriander leaves, few curry leaves, 3 tbsp freshly grated coconut, 2 tbsp fried channa dal powder, salt to taste.</li><li>Method: In a pan, heat oil. Add mustard and cumin seeds, channa dal and urad dal. Add curry leaves to this and fry till they splutter. Add asafoetida, turmeric powder, green chillies, and fry. Take the pan off the heat. Now add the grated mango, coconut, rice and salt, and mix well. Add fried channa dal powder. Adjust the quantity of raw mango according to your taste.</li></ul>.<ul><li>Ingredients: 1 mango (chopped), 1 cup boiled toor dal, 3 tbsp chopped methi leaves, 3 tbsp oil, 1 tbsp mustard and cumin seeds, 1 tbsp red chilli powder, a pinch of asafoetida, few curry leaves, 1 tsp turmeric powder, chopped coriander leaves, salt to taste.</li><li>Method: In a pan, heat oil and add mustard and cumin seeds. Add curry leaves, turmeric powder, asafoetida and methi leaves. Fry for a minute. Then add chopped raw mangoes. Add some salt and let the mangoes soften. Now add red chilli powder and cooked toor dal. Add some water and adjust the salt and mix well. Let it cook. Garnish with coriander leaves. Serve with hot rice or jowar rotis.</li></ul>.<ul><li>Ingredients: 2 cups sugar syrup, 1 cup grated raw mango, a pinch of cardamom powder.</li><li>Method: In a pan, heat sugar with very little water till it crystallises and turns into a syrup. Then, add grated raw mangoes and mix well. Let the mixture cook on a low flame till it thickens. Then add cardamom powder and mix well. Serve with chapatis or bread. Refrigerate this mixture and you can eat this lovely jam for days.</li></ul>
<p>It’s the season of raw mangoes yet again! Have you started making mango pickle yet? Or relished these sour treats with salt? Raw mangoes can be the star of many dishes. Here are a few recipes that capture the flavour of raw mangoes and make for lip-smacking meals, says A Anuradha.<br /><br />Raw mango chutney<br /><br /></p>.<ul><li>Ingredients: 2 raw mangoes, 1 cup byadgi chillies, 3⁄4 cup jaggery,1 tbsp methi seeds, two pinches of asafoetida, a pinch of turmeric powder, 1 tbsp mustard seeds, 1 tbsp cumin seeds, 3 tbsp oil, salt to taste.</li><li>Method: Peel the skin off of the raw mangoes. Cut the mangoes into small pieces. In a grinder, add the peeled and cut mangoes along with chillies, jaggery, methi seeds, asafoetida, salt and grind to a paste. You can adjust the quantity of jaggery according to your taste. In a pan, add oil, mustard seeds, cumin seeds, turmeric powder and a pinch of asafoetida and fry. Add this to the ground paste and mix. Serve with chapatis or rice. This will last for 3-4 months.</li></ul>.<ul><li>Ingredients: 1 raw mango (grated), 1 cup cooked rice, 2 tbsp oil, 2 split green chillies, 1 tbsp mustard and cumin seeds, 1 tbsp channa dal and urad dal, 1 tbsp turmeric powder, a pinch of asafoetida, chopped coriander leaves, few curry leaves, 3 tbsp freshly grated coconut, 2 tbsp fried channa dal powder, salt to taste.</li><li>Method: In a pan, heat oil. Add mustard and cumin seeds, channa dal and urad dal. Add curry leaves to this and fry till they splutter. Add asafoetida, turmeric powder, green chillies, and fry. Take the pan off the heat. Now add the grated mango, coconut, rice and salt, and mix well. Add fried channa dal powder. Adjust the quantity of raw mango according to your taste.</li></ul>.<ul><li>Ingredients: 1 mango (chopped), 1 cup boiled toor dal, 3 tbsp chopped methi leaves, 3 tbsp oil, 1 tbsp mustard and cumin seeds, 1 tbsp red chilli powder, a pinch of asafoetida, few curry leaves, 1 tsp turmeric powder, chopped coriander leaves, salt to taste.</li><li>Method: In a pan, heat oil and add mustard and cumin seeds. Add curry leaves, turmeric powder, asafoetida and methi leaves. Fry for a minute. Then add chopped raw mangoes. Add some salt and let the mangoes soften. Now add red chilli powder and cooked toor dal. Add some water and adjust the salt and mix well. Let it cook. Garnish with coriander leaves. Serve with hot rice or jowar rotis.</li></ul>.<ul><li>Ingredients: 2 cups sugar syrup, 1 cup grated raw mango, a pinch of cardamom powder.</li><li>Method: In a pan, heat sugar with very little water till it crystallises and turns into a syrup. Then, add grated raw mangoes and mix well. Let the mixture cook on a low flame till it thickens. Then add cardamom powder and mix well. Serve with chapatis or bread. Refrigerate this mixture and you can eat this lovely jam for days.</li></ul>