Five Wonderful Recipes Using Raw Mangoes in Indian Homes

Raw mangoes, or kairi, are an integral part of Indian cuisine, especially during the summer months. Their tangy, refreshing flavour makes them a perfect ingredient for a variety of dishes, from chutneys to cooling drinks. Packed with vitamin C and antioxidants, raw mangoes not only add a zesty kick to food but also provide numerous health benefits, including improved digestion and immunity.

If you have a few raw mangoes lying around, here are five delightful recipes that make the most of their sharp and refreshing taste.

1. Aam Panna – The Ultimate Summer Cooler

Aam Panna is a classic summer drink known for its cooling properties. It helps combat heatstroke and dehydration, making it a must-have during the sweltering Indian summers.

Ingredients:

• 2 medium raw mangoes
• 4 cups water
• ½ teaspoon black salt
• ½ teaspoon roasted cumin powder
• 2 tablespoons jaggery or sugar (adjust to taste)
• Fresh mint leaves for garnish

Method:

1. Boil or pressure-cook the raw mangoes until soft. Once cooled, peel and extract the pulp.
2. Blend the pulp with jaggery/sugar, black salt, and roasted cumin powder.
3. Dilute with cold water, mix well, and serve chilled with mint leaves.

This refreshing drink is perfect for beating the heat and staying energised throughout the day.

2. Kacchi Kairi Chutney – A Tangy Sidekick

A simple and flavourful chutney, kacchi kairi chutney is a staple in many Indian homes, served with parathas, rice, or snacks.

Ingredients:

• 1 medium raw mango, peeled and chopped
• ½ cup fresh coriander leaves
• 2 green chillies (adjust spice level to preference)
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon cumin seeds
• 1 teaspoon lemon juice

Method:

1. Blend all the ingredients into a smooth paste, adding a little water if needed.
2. Adjust seasoning to taste and serve fresh.

This chutney pairs beautifully with dosas, pakoras, or even as a spread on sandwiches.

3. Kairi Dal – A Maharashtrian Delight

This raw mango dal, popular in Maharashtra, is a perfect balance of tangy and savoury, making it a comforting yet refreshing dish.

Ingredients:

• 1 cup toor dal (pigeon pea lentils)
• 1 small raw mango, peeled and chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chillies
• ½ teaspoon turmeric powder
• 1 tablespoon ghee
• Salt to taste
• Fresh coriander for garnish

Method:

1. Pressure-cook the toor dal until soft and mash it well.
2. In a pan, heat ghee and add mustard seeds, cumin seeds, and dried red chillies.
3. Add chopped raw mango and sauté for a minute.
4. Add turmeric, salt, and the cooked dal. Let it simmer until the raw mango softens.
5. Garnish with fresh coriander and serve with hot rice or chapatis.

This dal is both nutritious and packed with flavour, offering a lovely twist on traditional lentil dishes.

4. Kacche Aam ka Achaar – The Quintessential Raw Mango Pickle

No Indian home is complete without a jar of homemade pickle, and raw mango pickle is a timeless favourite.

Ingredients:

• 500g raw mangoes, chopped into small pieces
• 2 tablespoons mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon salt
• ½ cup mustard oil

Method:

1. Dry roast the mustard and fenugreek seeds, then grind them coarsely.
2. Mix the raw mango pieces with turmeric, red chilli powder, salt, and the ground spices.
3. Heat mustard oil until it reaches smoking point, then let it cool slightly before pouring over the mango mixture.
4. Mix well and store in a glass jar. Let it sit for a few days before use.

This pickle stays fresh for months and is a perfect accompaniment to any meal.

5. Raw Mango Rice – A South Indian Favourite

This simple yet delicious dish is a staple in South Indian households, offering a wonderful blend of tangy and spicy flavours.

Ingredients:

• 2 cups cooked rice
• 1 medium raw mango, grated
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 green chillies, chopped
• 8-10 curry leaves
• ½ teaspoon turmeric powder
• Salt to taste
• Fresh coriander for garnish

Method:

1. Heat oil in a pan and add mustard seeds, urad dal, green chillies, and curry leaves.
2. Add the grated raw mango and sauté for a minute.
3. Mix in the turmeric and salt, then add the cooked rice. Stir well to combine.
4. Garnish with fresh coriander and serve hot.

This dish is a quick and flavourful meal, best enjoyed with a side of yoghurt or papad.

Final Thoughts

Raw mangoes are an incredibly versatile ingredient, bringing a burst of tangy freshness to a variety of dishes. Whether you’re looking for a refreshing drink, a comforting dal, or a zesty side dish, these recipes showcase the many ways raw mangoes can be used in Indian cooking.

So the next time you spot raw mangoes in the market, bring them home and try these delightful recipes—you’ll be in for a delicious treat!