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CHEF'S CORNER

The return of the king

Good health with an irresistible flavour? Yes, mangoes are here again

MANGO MOODS Unripe mango protects people from the adverse effects of hot weather

Simmering summer is here again. With it comes the king of fruits. Yes, other summer fruits are also expected, but without doubt, mango remains the king.

Now mango does not enjoy its exalted status for nothing. Whether raw, ripe or semi-ripe, it has a lot of natural benefits and curative properties. Ripe mango tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, called dhatus in Ayurveda. The fruit is beneficial in treating liver disorders, loss of weight and other physical disturbances. Unripe mango protects humans from the adverse effects of hot weather. A drink prepared from unripe mango by cooking it in hot ashes and mixing the pith with sugar and water, is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents excessive loss of sodium chloride and iron during summer. Eating one or two small tender mangoes in which the seed is not fully formed with salt and honey is found to be an effective medicine for summer diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.

Green mango is valuable in blood disorders because of its high vitamin C content. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It also increases resistance against tuberculosis, anaemia, cholera and dysentery.

Liberal consumption of mangoes during the season helps prevent frequent attacks of common infections such as cold and sinusitis.

To gain weight, eat ripe mangoes thrice a day — morning, noon and evening — followed by milk. The tender leaves of the mango tree are considered useful in controlling diabetes. An infusion is prepared from fresh leaves by soaking them overnight in water and squeezing them well in the water before filtering it in the morning. This infused water should be taken every morning to control early diabetes.

The mango seeds are valuable in treating diarrhoea. The seeds should be collected during the mango season, dried in the shade and powdered and stored for use as medicine. It should be given in doses of about one and a half gram to two grams with or without honey.

Do I sound like a mango doctor? Well, blame the mango for its endless list of virtues.

Now here is the chef! With two amazingly tasty mango recipes.

Mango and Date Chutney

Ingredients

Brown sugar: two and two-third cups
White vinegar: two and a half cups
Green mangoes, peeled, seeded and finely chopped: 2 large
Ginger root, peeled and finely chopped: 1 tsp
Garlic, crushed: 6 cloves
Dates, seeded and chopped: 125 gm
Sultanas and raisins mixture: 1 cup

Method: Combine sugar and vinegar in a heavy-bottomed saucepan and stir till the sugar is dissolved. Bring to the boil and add all the other ingredients. Boil again, reduce heat and simmer until the chutney is very thick (about one-and-a-half hours). Pour into sterilised jars. Seal with sterilised lids and store in a cool place.

Mango and Strawberry Jam

Ingredients

Mangoes, peeled, seeded and diced: 3
Strawberries, quartered: 250 gm
Sugar: one and three-fifth cups
Juice of one lemon
Method: In a heavy-bottomed saucepan, combine mangoes, strawberries, sugar and lemon juice. Cook over moderate heat, stirring to dissolve sugar. Bring to the boil and simmer for 30-45 minutes until the jam is thick. Test whether the jam has set by placing a small drop on a cold surface. The jam is ready if it forms a skin. Pour into sterilised jars and seal with sterilised lids. Store in a cool place.

RAKESH KUMAR

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