The warm season of summer brings with it a variety of colourful fruits for you to enjoy and add to your good health. The one of the amazing, tasty and mouth watering fruit is mango. The fruit in its raw green form is full of vital vitamins and minerals. Eating raw mangoes (kairee) keep you younger and healthy. It prevents the early falling of teeth and prevents the bleeding of gums, bad odor and tooth decay.
Here are some tasty, mouth-watering and unique raw mangoes recipes from housewives and renewed chefs.
-- Spicy Indian Achar:
Ingredients:
-- 3 cups of mangoes with skin cut in small pieces
-- 1/4 cup salt
-- 2 teaspoons turmeric powder
-- 1 teaspoon asafetida powder
-- One tablespoon halved fenugreek seed.
-- 3 tablespoons halved mustard seeds.
-- 3 tablespoons red chili powder
-- 1 tablespoon kalonji seeds
-- 1 tablespoon fennel seeds (saunf), coarsely pounded
-- 1 tablespoon coriander seeds
-- 1/2 cup of mustard oil
Method:
1- Wash the raw mangoes, dry them completely, and cut in cubes with the clean knife.
2- In a large bowl, mix salt, turmeric powder and raw mangoes pieces. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.
3- Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture.
4- Dry roast coriander seeds in a small pan until it starts aroma. Turn off heat and allow it to cool. Once cooled, crush coarsely.
5- In a large bowl, combine the mangoes, the remaining salt, and all the other ingredients except the oil.
6- Fill the above mango mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
7- Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled mango pickle mixture.
8- It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavors from the masala.
-- Sweet and sour Kairee Panna:
Ingredients:
-- 1 larg raw green mango
-- 1 1/4 tsps roasted cumin powder
-- 1/2 tsp black salt
-- Sugar syrup or jaggery syrup according to taste.
-- Few mint leaves
-- Chilled water - as required
Method:
1. Boil raw mangoes in 3 cups of water. Cool and remove the soft mango pulp from the seed and skin. Grind the pulp to a smooth paste.
2. Add five cups of water and mix well and cook till blended well.
3. Add the cumin powder, black salt, salt and sugar syrup. Mix well.
4. Set aside to cool. Chill in the refrigerator.
5. To serve pour into tall glasses as required, add mint leaves and dilute with chilled water and crushed ice .
-- Kairee Ki Chutney:
Ingredients:
-- 1 kilo raw mangoes
-- 1 kilo sugar
-- 2 tablespoons kashmiri chili powder
-- 1 tablespoon salt
-- 1/2 teaspoon cumin seeds
Method:
1- Wash the raw mangoes thoroughly and peel the skin. Grate the mango using thick grate.
2- Take the grated kairee and put it in a large stockpot. Add the sugar and cook on low heat until all the sugar dissolves.
3- Continue to cook until the syrup thickens slightly. The whole process will take about 30 minutes.
4- Take a pan slightly roast the cumin and coarsely grind it.
5- When the mixture has completely cooled, add the salt, chili powder, and cumin. Mix well.
6- Store in an airtight container, which is completely dry. This chutney will last for a year easily. If you wish to store it longer, refrigerate it.
-- Gujarati Kairee Acaahr:
Ingredients:
-- 1/2 kilo raw mangoes
-- Three tablespoon achar masalah
Ingredients for beghar:
-- 10 to 12 keri leaves.
-- 6 to 10 whole red chilles
-- 1tsp crushed red chilles
-- Two sliced garlic cloves
-- 1/2 cup mustard oil
Method:
1. Peel kairee and crushed with the help of kaddukas machine
2. Add little salt.
3. Now with the help of both palms squeeze the juice.
4. Add achar masala to crushed kairee and mix well
5. Heat oil add karri patta, whole red chilly-crushed red chilly and slice garlic when heated pour the beghar over the spiced Kairee mixture and mix well with wooden dry spatula.
6. Use after one day and keep in the refrigerator.
-- Kairee ka Murabba:
Ingredients:
-- Raw Mangoes - 1 kg (7-8)
-- Salt - 2 tsp
-- Saffron - 1/4 tsp (optional)
-- Sugar - 1kg
-- Elaichi(cardamom) - 4 to 5
Method:
1. Wash raw mangoes then soak them in water for 12 hours take out from the water and dry them.
2. Peel the mangoes properly, there should not be any green skin left on them. Cut peeled mangoes into big pieces. Make holes in these pieces by poking them with a fork.
3. Take water in a utensil enough to submerge the raw mangoes, add salt to water, and soak the mango pieces in this water for the whole night or 12 hours.
4. Take out the mangoes from salt water, wash them twice, and then keep them in a strainer to drain remaining water.
5. Heat water (enough to submerge the mangoes) in a utensil, after the water comes to boil put the mango pieces in it and let them boil for 3-4 minutes. Keep mangoes in a strainer and remove all the water.
6. Now take a container mix the pieces of mango, saffron, and sugar in it and keep aside for 2 days. Stir the contents after every 12 hours.
7. Sugar syrup is prepared, place this syrup along with the raw mangoes pieces to cook on the stove. After 10-15 minutes the syrup will become thick.
8. Kairee Murabba is ready, after it cools down peel and crush Elaichi then mix it in this Murabba. Fill delicious Am Ka Murabba in a glass or plastic container; it stays fresh for an entire year.
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