Summer is definitely the season of ripe and raw mangoes. Do you know that your humble kairi or raw mango is filled nutrients? This green and tangy fruit assists you cope with acne, indigestion, heatstroke, blood pressure level problems, indigestion and many more diseases. For people with got a new fresh stock of raw mangoes on the market and don’t can deal along with it, we’ve got your back. The chefs with the Beatle Hotel, Powai, inform you the way to whip a conventional raw mango pickle, raw mango chutney, raw mango salad as well as a nachni bhakri to match it.
Raw mango pickle
Ingredients
3 raw mangoes
30g mustard seeds
30 g coriander seeds
10 g fenugreek seeds
15 g cumin seeds
10 g ajwain
30 g fennel seeds
15 g turmeric
30 g red chilli powder
Salt to taste
80 ml mustard oil
Raw mango chutney
1 raw mango
15 g green chilli
5g garlic
30 g fresh coconut grated
2 g cumin seeds
2 g mustard seeds
2 g Boriya chilli
15 g jaggery
15 g coriander leaves
2 g salt
Salad
30 g grated raw mango
10 g grated carrot
10 g grated beetroot
2 g micro greens
1g salt
1 g pepper
5 ml olive oil
1 tsp lemon juice
2 g chaat masala
Nachani bhakri
100g Nachani flour
20 g Wheat flour
5g Salt
5 ml Oil
20 ml Water
Method
For raw mango pickle
1- Apply salt and turmeric to the raw mango wedges whilst aside for around Round the clock.
2-Roast mustard seeds, coriander seeds, fenugreek seeds, cumin seeds, ajwain and make up a coarse powder.
3-Add the powder masala in to the raw mango.
4- Heat mustard oil, Boost the marinated raw mango, red chilli powder and blend rid of it while keeping it in an airtight jar.
For raw mango chutney
1-Grind together raw mango pulp, cumin seeds, fresh coriander, jaggery, garlic, grated fresh coconut by incorporating water and create paste.
2- Heat oil, add curry leaves, mustard seeds and boriya chilli. Pour on the paste.
For salad
1-Grate raw mango, beetroot, carrot and mixed with micro greens.
2- Add salt, pepper, freshly squeezed lemon juice and chaat masala.
For bhakri
1-Make a dough with nachni flour, wheat flour, oil, salt and water.
2- Rest for Half-hour.
3- Roll it and cook it on non-stick pan or tava. Apply ghee on the top and serve.
Serve bhakri with raw mango pickle, raw mango chutney and salad.
Here a few healthy Indian recipes with raw mangoes.
