The arrival of green mangoes, or kairi, signals the true beginning of summer in India. Their sharp, tangy flavour is the perfect antidote to the heat, and no preparation is more iconic than a simple, vibrant green mango chutney.
The Quintessential Green Mango Chutney
This is the cornerstone
of green mango season, a versatile condiment that can elevate any meal. There are countless regional variations, but this basic recipe is a perfect starting point. It’s a no-cook chutney that comes together in minutes. Simply take one peeled and chopped raw mango and add it to a blender. To this, add a handful of fresh coriander, a few mint leaves, a couple of green chillies (adjusted to your spice preference), a small piece of ginger, and salt to taste. Some variations include garlic or a bit of grated coconut for texture. Blend all the ingredients, adding a tiny splash of water only if needed, until you have a smooth or slightly coarse paste. This chutney is an excellent accompaniment to snacks, sandwiches, or a simple plate of dal and rice.
The Ultimate Summer Cooler: Aam Panna
When the summer heat becomes relentless, a tall glass of chilled Aam Panna is the most refreshing escape. This traditional drink is celebrated for its cooling properties and delightful sweet-and-sour taste. To make it, start by boiling or pressure cooking two whole, unripe mangoes with water until they are completely soft. Once they cool down, peel the mangoes and squeeze out all the soft pulp, discarding the skin and seed. In a blender, combine this pulp with sugar or jaggery, roasted cumin powder, and black salt. Blend this into a smooth concentrate. To serve, mix a few tablespoons of this concentrate into a glass of cold water, stir well, and add a few mint leaves for garnish. You can store the concentrate in the refrigerator for several weeks.
A Tangy Twist for Your Dal
Adding raw mango to dal, known as Mamidikaya Pappu in Andhra Pradesh, transforms the humble lentil dish into something truly special. The sourness of the mango perfectly cuts through the richness of the dal. To prepare this, cook your regular toor dal (split pigeon peas) in a pressure cooker until it's soft and mushy. In a separate pot, cook chopped raw mango pieces with a bit of water until they are tender but still hold their shape. Add the cooked mango and its water to the mashed dal. Let it simmer, and then prepare a tempering (tadka) by heating ghee or oil. Sizzle mustard seeds, cumin seeds, broken dried red chillies, and a pinch of asafoetida. Pour this fragrant tempering over the dal, stir, garnish with fresh coriander, and serve hot with steamed rice.
Flavorful and Fast: Raw Mango Rice
A South Indian favourite, raw mango rice (Mavinakayi Chitranna) is a quick and delicious way to use up leftover rice. The key is to have cooked, cooled rice where the grains are separate. Start by heating oil in a pan and adding mustard seeds, chana dal, urad dal, and peanuts, frying until the lentils turn golden and the peanuts are crisp. Then, add curry leaves, green chillies, and dried red chillies. Next, add grated raw mango, turmeric powder, and salt. Sauté for a few minutes until the raw mango softens and becomes mushy. Finally, turn off the heat, add the cooked rice, and mix gently until everything is well combined. Garnish with chopped coriander before serving. This dish is tangy, crunchy, and incredibly satisfying.
A Simple No-Cook Salad
For a recipe that requires almost no effort, a Kanda Kairi chutney, or a simple raw mango and onion salad, is perfect. This Maharashtrian preparation is more of a relish than a fine chutney. Simply grate one raw mango and one large onion. In a bowl , combine the grated mango and onion with salt ,a little red chilli powder ,and a pinch of sugar or jaggery to balance the flavours .You can add a simple tempering of hot oil with mustard seeds for extra flavour ,but it's delicious even without it .Let it sit for about 15 minutes for the flavours to meld together .This crunchy ,spicy ,and tangy salad is a fantastic side dish that can liven up any meal.
