Mango Onion Chutney

Ingredients :

• Raw Mango Pieces - 1 Cup
• Onion - 1/2 Cup
• Jaggery - 1/4 Cup
• Red Chili Powder - 1 Tsp
• Salt - 1 Tsp
• Oil
• Muster seeds -1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch

Procedure :

1. Wash and remove cover of raw mango.
2. Cut mango and onion into small pieces.
3. Add all the ingredients and prepare fine paste in a grinder.

Note :

• Jaggery proportion depends on soreness of mango.

Raw Mango Instant Pickle

 

Ingredients:

• Raw Mango Pickle -  1 Cup
• Red chili powder - 1 Tsp
• Turmeric - 1/4 Tsp
• Fenugreek - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida
• Jaggery - 1 Tsp
• Oil
• Salt

Procedure :

1. Wash and cut raw mango into small pieces.
2. Mix mango pieces, red chili powder, turmeric, salt and jaggery.
3. Heat 1 Tbsp oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds and fenugreek seeds.
6. Add one pinch Asafoetida.
7. Mix the seasoning with mango pieces.
8. You can eat this immediately.
9.  Keep in refrigerator and use within 15 days.

Panhe( Raw Mango Juice)

Ingredients :

• Raw mango(Kairi) - 2-3
• Sugar
• Salt
• Cardamom - 2

Procedure :

1. Boil raw mangos in  a pressure cooker or closed pan.
2. Remove the pulp after cooling.
3. Add equal amount of sugar and cardamom.
4. Add salt 1 Tsp for taste.
5. Prepare fine paste.
6. This pulp you can store in refrigerator for 15 days.
7. To serve take 1/4 glass pulp, add cold water.
8. Mix well and serve.

Note :

Depending upon the sourness of raw mango, change the sugar proportion.

Takku

Ingredients :

• Raw mango - 1 (medium size)
• Jaggery - 2-3 Tbsp
• Red chili powder - 1/2 Tsp
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Mustard seeds - 1/4 Tsp
• Fenugreek seeds powder - 1/4 Tsp
• Salt
• Oil - 1 Tsp

Procedure :

1. Grate raw mango.
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add fenugrrek seeds, asafoetida, red chili powder, turmeric.
5. Keep aside.
6. Add salt and jaggery with grated mango and mix well.
7. Add seasoning and mix well.

Note :

• You can add grated onion with it in a same proportion.

Methamba

Ingredients :

• Raw mango pieces - 2 Cups
• Oil - 1 Tbsp
• Red Chili powder - 1 Tbsp
• Jaggery grated - 1/2 Cup
• Turmeric - 1/2 Tsp
• Asafoetida - 1/4 Tsp
• Mustard seeds - 1 Tsp
• Fenugreek seeds - 1/2 Tsp

Procedure :

1. Wash and peal raw mango.
2. Make small pieces and remove seed.
3. Heat oil in a pan.
4. Add mustard seeds, when it start to crackle, add asafoetida and fenugreek seeds.
5. When fenugreek seeds change its colour to golden-red, add raw mango pieces.
6. Saute for 3-4 minutes on a low heat.
7. Add turmeric, red chili powder and salt, add 2 tbsp water and cover & cook till mango is done.
8. Add jaggery and cook for 3-4 minutes.
9. Keep in a air tight container after cooling.

Sakharamba

Ingredients :

• Raw Mango grated - 1 Cup
• Sugar - 1 Cup
• Cardamom Powder - 1/4 Tsp
• Saffron - 1 Pinch

Procedure :

1. Mix all the ingredients and keep aside for one hour.
2. Heat in pan on medium heat till the syrup become think(2 Tari).
3. Keep in glass bowl or air tight container.