Mangoes, raw and ripe, are very much in season at the moment. While the ripe, sweet and juicy Aphonso is widely known as the king of fruits thanks to its unmatchable taste and fragrance, raw mangoes offer a variety of culinary uses in savoury dishes.
I made this mango relish, using raw mangoes, for my friend Meher and her family whom I was visiting yesterday. Glad to say that it was a hit.
The recipe is really quick and simple and has lots of uses.
- Serve it as a relish with some papadums.
- Use it as a chutney in Ploughmsn’s lunch.
- Make it part of an Indian meal.
- Dish up as a dipping sauce
sweet, salty, tangy, spicy
Will keep well in refrigerator for several weeks.
I followed this recipe with no tweaks of my own (except for the measurement).
4 to 6 Raw, green mango
350 Grams sugar
1 Tablespoon salt
1 Tablespoon turmeric powder
1 Tablespoon chilli powder
1 Tablespoon cumin seeds, roasted and powdered
- Peel, wash and finely grate the mango.
- Place the grated mango in a large bowl.
- Add salt and turmeric powder and mix thoroughly.
- Cover and let it rest for 30 minutes.
- Once the time is up, mix in the sugar very gradually. The best way to do this is to add one tablespoon, mix well and continue with the remaining sugar in the same manner. You will find that the sugar dissolves pretty quickly.
- Once you have added all the sugar, heat a wide based frying pan.
- Lower the heat and add the grated mango mixture.
- Stir gently and wait for the mixture to heat through.
- Once you see bubbles appearing on the surface, cook the mixture for about 5 minutes, stirring in between as and when.
- After 5 minutes, take the pan off the heat and let the relish cool down.
- Once cool, add the chilli powder and roasted cumin powder.
- Mix well and transfer to a sterilised jar.