Saturday, June 22, 2019

Raw Mango Pickle Recipe


Mangoes are such a versatile and an interesting fruit. You can add them in smoothies, dips, or simply make pickles. This is the best side-dish and add a boost of nutrition to any meal! Mango pickle, also known as achar, is super easy to prepare and has complex flavors. It’s a tangy condiment that adds an extra zing to every meal.


Raw Mango Pickle is made with raw mangoes and flavoured with Indian spices. Achar or pickle is a great condiment which you will find in almost every Indian households. You can also make it spicy or mild to suit your taste by adjusting the amount of spices.



We always ate homemade pickles made by our mother as we don’t like the pickles that are sold outside in markets and you never know about the quality of ingredients they are using in their pickles. Also, we try to avoid high sodium products so we love homemade pickles and it’s very easy to make your own pickle instead of buying them at the store.

Raw Mango Pickle is made with raw mangoes and flavoured with Indian spices. Achar or pickle is a great condiment which you will find in almost every Indian households. You can also make it spicy or mild to suit your taste by adjusting the amount of spices.

Yesterday, Mom made these raw mango pickle for us. It was so yummy and healthy as she didn’t use any oil in it! She made these in small batches. If you want to make the pickle last, make sure you store the pickle jar in the refrigerator and use it within 2-3 days, as we are not using any oil in it.



This is a 5 ingredient pickle and get ready in less than 5 minutes. It is then kept in warm place for 6-8 hours, till the mangoes soften a bit, then this simple homemade pickles is ready. Make sure you store this in the refrigerator and use this within 2-3 days as we are not adding any oil in this pickle recipe!



This is a 5 ingredients pickle recipe and gets ready in less than 5 minutes. It is then kept in warm place for 6-8 hours, till the mangoes soften a bit, then this simple homemade pickles is ready. Make sure you store this in the refrigerator and use this within 2-3 days. You can add a spoonful of oil if you want.

I’ll also share the traditional recipe of mango pickle, where you add the mustard oil and other spices and can use the mango pickle for a year or two, but I like this particular raw mango pickle recipe a lot as it’s very easy to prepare, and it's vegan and gluten-free too! Hope you love the recipe too! Let me know in the comment section below!


Raw Mango Pickle Recipe |  Aam ka aachar



Serves : 3-4 people
Preparation time : 5 minutes
Total time : 10 minutes
Author : The Food Root



Ingredients



2 raw mangoes
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp salt


Method



1. Rinse the raw mangoes, dry them with a clean cloth. Cut them into small pieces and set them aside.

2. Add all the chopped raw mangoes into a dry bowl or a jar and add all the 5 spices - red chili powder, turmeric powder, coriander powder, cumin powder and salt, and, mix well.

3. Close the lid and keep the jar or bowl in a warm place for a 6-8 hours, till the mangoes soften a bit and become tender. Make sure you store this in the refrigerator and use this within 2-3 days.

4. Instant raw mango pickle is ready to serve with roti or parantha or with dal-rice!


Notes



1. Make sure you store this pickle recipe in the refrigerator and use it within 2-3 days as it doesn't have any oil in it.

2. We don't add the oil in this raw mango pickle recipe but you can add a spoonful of oil if you want.


Wednesday, June 12, 2019

Raw Mango Chutney | How To Make Raw Mango Chutney?


Raw mangoes had made their entry and it’s the best time to use them in this season. Mom made this delicious Launji recipe for us, which is a staple in every Indian households in hot summer days! If you haven’t tried it yet, you absolutely must. It’s insanely tasty and mostly eaten in the summertime.



Raw mango chutney is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar.



Raw mango chutney or aam ki launji is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar. It is one summer essential chutney made in almost all Indian households. This recipe is made from season’s favorite fruit and will drool you for sure. It’s a very easy recipe to prepare, and, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.



Aam ki launji is an easy recipe to prepare, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.




I love raw mango recipes and launji is one of my favorite current dip. It is very handy on busy and quick mornings, and, goes well with paranthas and purees. Consuming raw mangoes are a good way to beat the heat. They are a good source of vitamin A and C and are great for digestion. If you'll make launji in large quantity, you can store it in the refrigerator and use it for at least 1 month.



HOW TO MAKE RAW MANGO CHUTNEY



The unique flavor of this chutney comes from the mango skin. I love the texture of the fruit as it is slightly sour and acidic. Also, it gets the spectacular flavor from the cumin seeds and mustard seeds. This adds a nice and mild aroma in the recipe. To avoid the sugar intake, you can also use a piece of jaggery in this recipe.



It's a summer chutney made with raw mango, spices, sugar and sauteed till the raw mangoes starts to soften. It can be stored for at least a month.



You can peel the raw mango but we like to add them along with the skin as it contains more nutrients than the actual fruit. I'd just recommend you to wash the raw mangoes properly before you add them in the recipe.

The raw mango chutney recipe is very simple. First, heat the oil, fry the cumin seeds and mustard seeds for 1 or 2 minutes until they splutter, then add a pinch of asafoetida, and add mango pieces in the pan and saute them. Next, add the basic Indian spices, then stir to combine. Add sugar and water in the pan and cover with a lid for some time till the raw mangoes starts to soften. And, it's done! Once the launji cools down, it can be stored in the refrigerator for at least a week, and if you made this in bulk, you can store for at least a month.

Hope you make this wonderful recipe and enjoy with your family. This will surely transport you to a different world altogether. It’s extremely delicious, neither too spicy, nor too sour. I highly recommend this, it’s pure bliss!



RAW MANGO CHUTNEY



Serves : 3-4 people
Preparation time : 10 minutes
Cooking time : 18-20 minutes
Author : The Food Root

Ingredients


2 raw mangoes
2 tbsp oil
pinch of asafoetida
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/2 tsp salt
3-4 tbsp sugar or jaggery
1/2 cup water


Method


1. Wash the raw green mangoes, cut them into small pieces. Set them aside.

2. In a pan, heat the oil, then add cumin seeds and mustard seeds, stir over low heat, until they just start to pop, and sauté for 1-2 minutes on medium heat. When the seeds starts spluttering, add a pinch of asafoetida and sauté for 1-2 minutes on low heat.

3. Add the raw mango pieces in the pan and sauté for 4-5 minutes. Next, add spices; salt, turmeric powder, red chili powder and coriander powder, then stir to combine.

4. Add sugar and water, mix it well. Then cook them on a low flame and lower the heat, covering it with the lid and let it cook for at least 6-7 minutes, till the raw mangoes starts to soften. Stir occasionally.

5. When mango pieces starts to soften, increase the heat, let it simmer for another minute so the chutney thickens slightly, add garam masala and stir to combine.

6. Remove the pan from the heat and allow it to cool. The chutney or the dip will thickens more as it will cool down.

7. Store it in the air tight container and preserve it in the refrigerator. Serve it with Indian meals and enjoy the raw mango chutney with paranthas and purees or anything you like!

Notes


1. We don't peel the raw mangoes, but if you want to peel them, you surely can.

2. To avoid the sugar intake you can also use a piece of jaggery in this recipe.