7 Traditional Indian Dishes You Can Make With Raw Mango
Raw mango is one of those ingredients that can instantly bring a sharp, refreshing flavour to Indian food. Before ripe mangoes become sweet and juicy, their green unripe versions are used in everything from chutneys and drinks to curries and rice dishes.
Different regions of India have their own ways of making the most of raw mango. Some recipes balance its sourness with jaggery, while others pair it with chillies, coconut, spices or lentils.
Here are seven regional Indian recipes that showcase just how versatile raw mango can be.
Raw mangoes are cooked until soft and their pulp is mixed with roasted cumin, black salt, sugar or jaggery and water. The result is a tangy drink with a smoky, salty and slightly sweet flavour.
It is traditionally served chilled and makes a refreshing accompaniment to summer meals.
You can prepare the raw mango pulp in advance and store it in the refrigerator, making it easy to prepare the drink whenever you want it.
Pieces of raw mango are cooked with spices and often balanced with jaggery or sugar. The combination of sour mango, chilli and sweetness gives the dish a bold flavour.
It pairs well with roti, paratha or simple dal and rice.
This is particularly interesting for anyone who usually thinks of mango only as a fruit or chutney ingredient.
Raw mango pieces are cooked with dal along with spices and green chillies. The sourness of the mango gives the lentils a bright flavour that works beautifully with steamed rice.
The recipe is comforting without being complicated, making it a good example of how a simple seasonal ingredient can completely change an everyday dish.
The mango is cooked with ingredients such as jaggery, chilli and spices to create a dish that brings several flavours together. Depending on the recipe, you may taste sour, sweet, spicy and slightly bitter notes in the same preparation.
It is often enjoyed as part of a traditional meal alongside rice and other dishes.
A simple raw mango curry can be made by cooking pieces of mango with coconut based ingredients, green chillies and seasoning. The creamy coconut helps soften the sharpness of the fruit while allowing its distinctive flavour to remain.
It makes a lovely accompaniment to steamed rice.
In Uttar Pradesh and other parts of North India, raw mango can be combined with coriander, green chillies, cumin, garlic and salt. Some versions include jaggery or sugar to balance the sourness.
The chutney can be served with pakoras, parathas, dal and rice or even spread inside a simple sandwich.
It takes only a few minutes to prepare and uses raw mango at its sharpest and most refreshing.
Grated raw mango is mixed with cooked rice and a tempering of mustard seeds, curry leaves, chillies and peanuts. The result is a fragrant rice dish with a pleasant combination of sourness, spice and crunch.
It is particularly useful when you want a quick lunch that does not require an elaborate curry.
The level of sourness can vary between varieties, so taste a small piece before adding the mango to a recipe. If it is extremely sour, you may need a little extra jaggery, sugar or another balancing ingredient.
For chutneys and drinks, softer flesh can be easier to work with, while firm mangoes are particularly useful for curries, rice dishes and pickles.
You can grate and freeze the mango in small portions, prepare chutney or cook the pulp for drinks. Raw mango can also be sliced and preserved with salt and spices.
This allows you to enjoy its sharp flavour even after the main mango season has passed.
Different regions of India have their own ways of making the most of raw mango. Some recipes balance its sourness with jaggery, while others pair it with chillies, coconut, spices or lentils.
Here are seven regional Indian recipes that showcase just how versatile raw mango can be.
1. Aam Panna From North India
Aam panna is one of the best known ways to enjoy raw mango during hot weather.Raw mangoes are cooked until soft and their pulp is mixed with roasted cumin, black salt, sugar or jaggery and water. The result is a tangy drink with a smoky, salty and slightly sweet flavour.
It is traditionally served chilled and makes a refreshing accompaniment to summer meals.
You can prepare the raw mango pulp in advance and store it in the refrigerator, making it easy to prepare the drink whenever you want it.
2. Kacchi Kairi Ki Sabzi From Rajasthan
In Rajasthan, raw mango can be transformed into a distinctive spicy and tangy sabzi.Pieces of raw mango are cooked with spices and often balanced with jaggery or sugar. The combination of sour mango, chilli and sweetness gives the dish a bold flavour.
It pairs well with roti, paratha or simple dal and rice.
This is particularly interesting for anyone who usually thinks of mango only as a fruit or chutney ingredient.
3. Mamidikaya Pappu From Andhra Pradesh
Mamidikaya pappu combines two everyday ingredients in a particularly satisfying way: raw mango and lentils.Raw mango pieces are cooked with dal along with spices and green chillies. The sourness of the mango gives the lentils a bright flavour that works beautifully with steamed rice.
The recipe is comforting without being complicated, making it a good example of how a simple seasonal ingredient can completely change an everyday dish.
4. Maanga Pachadi From Tamil Nadu
Tamil Nadu has several traditional preparations that make use of raw mango, including maanga pachadi.The mango is cooked with ingredients such as jaggery, chilli and spices to create a dish that brings several flavours together. Depending on the recipe, you may taste sour, sweet, spicy and slightly bitter notes in the same preparation.
It is often enjoyed as part of a traditional meal alongside rice and other dishes.
5. Maanga Curry From Kerala
Kerala cuisine uses raw mango in a number of preparations, often pairing its sourness with coconut and spices.A simple raw mango curry can be made by cooking pieces of mango with coconut based ingredients, green chillies and seasoning. The creamy coconut helps soften the sharpness of the fruit while allowing its distinctive flavour to remain.
It makes a lovely accompaniment to steamed rice.
6. Kairi Ki Chutney From Uttar Pradesh
Raw mango chutney is a simple way to turn seasonal mangoes into a punchy accompaniment.In Uttar Pradesh and other parts of North India, raw mango can be combined with coriander, green chillies, cumin, garlic and salt. Some versions include jaggery or sugar to balance the sourness.
The chutney can be served with pakoras, parathas, dal and rice or even spread inside a simple sandwich.
It takes only a few minutes to prepare and uses raw mango at its sharpest and most refreshing.
7. Mavinkayi Chitranna From Karnataka
Chitranna is a popular lemon flavoured rice preparation, but raw mango can also be used to give it a distinctive sour taste.Grated raw mango is mixed with cooked rice and a tempering of mustard seeds, curry leaves, chillies and peanuts. The result is a fragrant rice dish with a pleasant combination of sourness, spice and crunch.
It is particularly useful when you want a quick lunch that does not require an elaborate curry.
How to Choose Raw Mango for These Recipes
Look for mangoes that are firm and green, with flesh that has not started becoming soft or overly yellow.The level of sourness can vary between varieties, so taste a small piece before adding the mango to a recipe. If it is extremely sour, you may need a little extra jaggery, sugar or another balancing ingredient.
For chutneys and drinks, softer flesh can be easier to work with, while firm mangoes are particularly useful for curries, rice dishes and pickles.
Easy Ways to Use Extra Raw Mango
If you have more raw mangoes than you can use immediately, there are several ways to make them last longer.You can grate and freeze the mango in small portions, prepare chutney or cook the pulp for drinks. Raw mango can also be sliced and preserved with salt and spices.
This allows you to enjoy its sharp flavour even after the main mango season has passed.
Next Story