Summers in India are harsh and down right mean. The only respite from this barbarous season is the arrival of my favourite fruit – MANGO … I .. Love… Mangoes… This too is an understatement. I love mangoes so very much that I don’t think there will ever be a moment in my life when I will be done eating them…….
Early onset of Mango season brings raw mangoes in the market. These babies are used to marinate pickles and left in the sun to cook/bake to perfection. However, making pickles is not the only way raw mangoes should be consumed. Not many people know about the benefits of eating raw mangoes.
Raw Mangoes are excellent heat busters. As children, our grandma would often cut slices of raw mangoes and serve it with a pinch of salt and red chilli powder for taste. Little did I know that the old and wise grandma was ensuring we would not be dehydrated with all the play in the bright sun… Raw mangoes help in replenishing essential salts and reduce effects of excessive sweating…..
High source of vitamin C, keeps summer allergies at bay.
Decent source of fibre aids digestion and reduces acidity in the stomach.
Enough of sizzling and on to cooking…. Well ,not so much in this recipe…
This is my version of Raw Mango Chutney …
2 Medium Sized Sour Raw Mangoes ( I used a variety called ladava… they are roundish in shape… suppose to be the most sour)
1 medium-sized onion
1 TBSP Oil
1 Tsp Mustard Seeds/ Rai
1 Tsp Jeera/ Cumin Seeds
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 TBSP Sugar
Salt to taste
Peel and grate raw mangoes and onion separately.
In a small pan, heat oil and add mustard seeds and wait until they crackle and splatter, add cumin, asafoetida & turmeric powder. Pour this tempering on grated mango and onion.
Add red chilli powder, salt and sugar and give a good stir. Mangoes will release their juices because of salt and sugar. This chutney stays fresh and edible for a week when stored in the refrigerator.
Serve along with your lunch and dinner for that extra punch…