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Tangy mango delights

Make the most of the mango season and indulge while mangoes are still available in the market

GREEN TEMPTATIONS Mangoes are easy to cook

Mangoes, raw or ripe, are delicious. Curries, pickles and chutneys are just a few of the dishes you can make with mangoes. Here are two recipes to be made with raw mangoes. While Panna is a healthy and tasty drink that is a great favourite in North India, the other is a chutney that can go with rice, chappatis or dosa.

Panna

Ingredients

Raw mango - four
Sugar - as required
Clove - four
Cardamom (powdered) - four
Water - 10 glasses
Rock salt or cumin powder - to taste
Method

Cook the raw mangoes in a pressure cooker or microwave oven. Cool. Then remove skin and seed. Measure the pulp and blend it with equal amount of sugar. Add cloves and powdered cardamom with the water. A little rock salt and cumin powder can be added for taste.

Mango chutney

Ingredients

Raw mango - three
Udid dal - one tsp
Channa dal - one tsp
Red chilli - three
Asafoetida - a pinch
Fenugreek powder - a pinch
A little water

Method

Peel and cut the mangoes. Slightly toast the pieces without oil. Ground this with a little salt. A pinch of fenugreek powder and asafoetida powder can be added. Keep aside. Season oil with udid dal, chana dal and red chilli. When it splutters, add the ground mango with a little water and heat it for a minute or two.

PADMA RAMACHANDRAN

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