This simple and colorful mango salsa is super easy to make! Can be made in no time. It is sweet, spicy and absolutely delicious. I never fail to make it during the mango season, especially with the Alphonso mango. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad by itself.
Ingredients:
3 ripe mangoes chopped into cubes
1 medium red bell pepper, chopped
1 large onion chopped
5 tbsps coriander leaves chopped
1 green chilly minced
4 tbsps lemon juice
Salt.
Method:
Tip the chopped mango, bell pepper, onion, coriander leaves, and minced chilly into a bowl. Drizzle with lemon juice and sprinkle with salt. Rest it for ten minutes in the refrigerator for the flavours to infuse. Serve.
This sweet and tangy mango chutney goes well with Chapati, thepla, dal rice and also with poori. This is one chutney I always make when mangoes are in reason. The best mangoes for this preparation are the raw Rajapuri mangoes which are fleshy and tart. If unavailable any other raw mango like Totapuri or Ladva too works equally well. Do ensure that the mango is totally raw as even the slightest hint of ripeness can decrease the shelf life of this chutney.
Ingredients:
One large Rajapuri mango weighing around half a kg.
Sugar depending on the tartness of the mango. Here I used about 150 gms.
Salt
1/4 tsp turmeric powder
Chilly powder as per preference
1 tsp methi seeds dry roasted and powdered
A kidney bean sized piece of Hing/ asafoetida
1 tbsp sesame oil/ oil of choice
1 tsp mustard seeds.
Method:
Wash the raw mango and pat it dry. Peel and then grate it. Add salt, sugar and the turmeric powder to it and keep it aside for ten minutes. The mango releases water. Heat the oil in a pan. Drop in the mustard seeds and after they crackle switch off and add the chilly powder. Immediately add the mango mixture to avoid burning of the chilly powder. Mix well. Turn on heat and after one boil, lower heat to minimum. Add the roasted methi seed powder and continue to cook till you see the mixture coming together. Transfer a spoon of the mixture on a plate. Tilt the plate. If the mixture doesn’t run, the chutney is done. Immediately switch off the gas and allow the chutney to cool thoroughly before bottling. It stays good for a fortnight in the refrigerator.
This is the second variety of mango curry also known as Ambya upkari in my mother tongue Konkani. Here pepper is used to spice the dish instead of the green chillies that were used in the earlier mango curry posted in this website. A special variety of mango called Ambya ghonta which is sweet and sour is used to make this curry. If unavailable one may use any small variety of sweet mango and add some tamarind pulp for tanginess.
Ingredients:
1 kg small mangoes ( around nine or ten)
150 gms jaggery
Salt
1 tbsp heaped pepper powder
Seasoning:
1 tbsp ghee/ clarified butter
1 tbsp mustard seeds
1 heaped tsp urad dal/ split black gram
Method:
Wash the mangoes well and de skin them. Tip them into a vessel. Take the peel in a large bowl. Add about two glasses of water and rub them well, changing the water thus thrice till all the pulp from the peel is extracted. Tip the water each time into the vessel containing the mangoes. Puree two of the mangoes and add it into the vessel. This is to thicken the curry. Add the jaggery, salt and pepper and mix well. Bring the curry to a roaring boil. Lower flame and simmer for a couple of minutes to allow the mangoes to infuse the flavours. Heat the ghee in a pan. Drop in the urad dal and as it turns golden yellow, drop in the mustard. Allow it to crackle. Pour this seasoning into the curry. Mix well, cover and keep aside for about fifteen minutes before serving .
Raw mangoes, Amla and Lemons are brined when in season and used during the Monsoon season in India, specially so by the Konkani community . One can make a chutney, gozzu or use it even in a subzi.
Ingredients :
6 Raw mangoes/Kairi
12 tbsps Salt
1 litre of water/ 4 glasses
Method:
Add the salt to the litre of water mentioned above and boil it till it is reduced to 750 ml/3 glasses. Allow to cool thoroughly. Pour it into a ceramic jar or a glass bottle. Drop in the Raw mangoes and cap it tightly. Allow to mature for atleast a couple months before use.
This is the second of the Raw Mango Thokku. The first was a sun basked one, where the spices were added after it had had been sun basked for a week. This one is without addition of sugar or jaggery. Needs refrigeration as it is usually made of the Totapuri variety of Mango when it is slightly ripe.
Ingredients :
500 gms Totapuri Mango
2 tbsps Chilly powder
1 tsp Methi /Fenugreek seeds powdered
1/2 tsp Turmeric powder
Salt
A kidney bean piece of Hing/asafoetida
5 tbsps oil
3 sprigs Curry leaves
1 tsp mustard seeds
Salt
Method :
Wash and wipe the tender Mango. Deskin and grate or chop it fine. Dry roast the Methi seeds till they give their aroma and turn to a rich golden brown. Powder them and keep aside. Powder the Hing. Heat oil. Add the mustard seeds and after they splutter add the curry leaves. Toss. Drop in the Chilly, Turmeric, Asafoetida and Fenugreek powders. Immediately add the grated Mango. Add salt and cook the mixture till it turns semi solid. Switch off and store when cool.
This preparation is a take off on the Mango curry. It is made as the mango season ends and the tiny mangoes which are used for the curry are not available. Today I have used the huge Rajapuri variety of mango to make this dish.
Ingredients :
1 Kg Rajapuri Mango
100 gms jaggery
6 tsps sugar
Salt
1 tbsp tamarind paste
7 green chillies
2 dry red chillies
5 tbsps Coconut oil
1 tbsp mustard
1 heaped tsp urad dal/ black gram dal
1/4 tsp Methi/ Fenugreek
A kidney bean sized piece of Hing/asafoetida
7 sprigs curry leaves.
Method :
Wash and deskin the mangoes. Keep the peel aside. Cut the mangoes into bite sized pieces. Place the peel in a bowl and pour a glass of water into it. Rub the peel to extract the mango pulp adhering to it. Repeat it twice or thrice. Drop in the jaggery salt, green chillies and sugar into the extract and boil well. Drop the chopped mango bits into it and boil for a minute. Heat oil in a pan. Drop in the mustard. After it splutters add the urad dal and methi seeds. When the urad dal turns golden brown tip in the hing, dry red chilly and curry leaves. Toss and drop in the seasoning into the boiling curry. Switch off and keep aside for about half an hour for the flavours to infuse before serving.
Mango Icecream is an all time favourite and made at home, it is simply divine!! This one melted a bit in the heat, as it is sweltering here! I was about to take another picture, then It looked kind of dainty. A blob of icecream among the melted icecream and Mango Puree!!
Ingredients :
1 litre milk
2 tbsps Brown and Polson mango flavoured custard powder
250 ml mango puree.
Method :
Boil the milk till it reduces to three fourth of the original quantity.
Dissolve the custard powder in some cold milk and add it to the boiling milk. Boil for a few minutes and then allow the milk to cool. Add the mango puree, mix well and freeze. After a couple of hours remove, beat and freeze till done.
Serve the mango icecream drizzled with with Aamras or mango puree.
Aamras Poori is yet another delicacy in Western India. Sweetened Mango pulp is enjoyed with Poori. Any ocassion is incomplete without serving Poori Aamras during the Mango season. The recipe of Aamras/Mango Puree as well as that of Poori can be found in this website.
Aamras or Mango Puree is a favourite with Indians. The best Aamras is from the Ratnagiri Alphonso Mango. Fragrant and sweet, it is a class apart! Here Mango is deskinned, chopped and run through a sieve to get thick pulp. Powdered sugar is added as per requirement. A mix of two varieties of mangoes is also preferred by some. Aamras is enjoyed with Poori or used in milkshakes and smoothies.
Ingredients :
12 Alphonso Mangoes
Sugar as per taste
Method :
Deskin the mangoes. Chop them and place them in a sieve. Keep rubbing them with your fingers or with the back of a spoon. The smooth pulp runs through the sieve. Collect it in a vessel and add required amount of powdered sugar. Mix thoroughly and refrigerate.
Note: Never use the mixer or blender to puree the mangoes. The heat of the gadget ruins the taste of the mango puree.
