That sharp, tangy crunch of a raw green mango is the unmistakable taste of Indian summer. Far more than just a pickling ingredient, grated raw mango is a versatile star that can brighten up everything from rice dishes to refreshing salads.
The Quintessential Sweet and Spicy Chunda
A staple in
Gujarati households, Mango Chunda is a delightful sweet and spicy preserve that is surprisingly easy to make at home. The process involves cooking down grated raw mango with sugar until it reaches a jam-like consistency. The magic happens with the spices. A simple mix of turmeric, red chilli powder, and roasted cumin powder is all you need to create a condiment that pairs beautifully with theplas, parathas, or even just a simple slice of bread. While traditional recipes often involve sun-drying, you can make a quick version on the stovetop in under 30 minutes, resulting in a fresh, tangy relish that will become an instant favourite.
Tangy and Tempting Mango Rice
Transform leftover rice into a vibrant and flavourful meal with the addition of grated raw mango. Known as Mangai Sadam in Tamil Nadu or Mavinakayi Chitranna in Karnataka, this dish is a perfect example of South Indian ingenuity. The preparation is simple: a classic tempering of mustard seeds, lentils like urad and chana dal, peanuts, and curry leaves is prepared in oil. The grated mango is then sautéed in this fragrant mixture with turmeric until it softens. Finally, cooked and cooled rice is folded in, creating a dish where every grain is coated in tangy, spicy goodness. It's an ideal recipe for a quick lunchbox meal or a light dinner.
A Refreshing No-Cook Kosambari Salad
When the weather gets warm, a cooling, crunchy salad is just what you need. Enter Kosambari, a classic South Indian salad that is both healthy and delicious. The raw mango version is particularly popular during the summer months. It's a no-cook recipe at its core, centered around soaked moong dal, which provides a wonderful, tender crunch. To this, you add grated raw mango, finely chopped cucumber, fresh coconut, and coriander leaves. The salad is brought together with a simple tempering of mustard seeds and asafoetida. The result is a refreshing, protein-packed side dish that's light, tangy, and perfectly suited for a summer meal.
Kairichi Dal: Lentils with a Tangy Twist
Dal is a cornerstone of Indian comfort food, and adding raw mango elevates it to a new level. Kairichi Dal, popular in Maharashtra, is a testament to this. There are two main variations. One is a fresh, no-cook version where soaked and coarsely ground chana dal is mixed with grated raw mango, coconut, and a final tempering. The other, more common across India, involves adding grated or cubed raw mango to cooked toor dal (arhar dal). The mango cooks down with the lentils, infusing the entire dish with its characteristic sourness, which beautifully balances the earthiness of the dal. Served hot with steamed rice and a dollop of ghee, it's a truly satisfying meal.
Instant Grated Mango Pickle
If you love the taste of mango pickle but don't have the patience for the lengthy traditional process, an instant grated mango pickle is the perfect solution. This style of pickle, known as Mamidikaya Turumu Pachadi in Andhra, comes together in under 30 minutes. All you need to do is combine fresh grated raw mango with salt, turmeric, and chilli powder. A hot tempering of oil with mustard seeds, asafoetida, and perhaps some curry leaves or garlic is then poured over the mango mixture. After letting it sit for about 20 minutes for the flavours to meld, it's ready to be served. It's a quick and fiery condiment that can liven up any meal.
