Taste of Tradition: Must-Try Raw Mango Recipes for Summer
Summer Delicacies
As the month of Chaitra begins, households across India gear up for the season’s traditional delights—Ambadal, Chhunda, and Kairi Panha. These mango-based treats have been a part of our culture for generations, marking the arrival of raw mangoes and offering a delicious respite from the scorching April-May heat. Let’s explore how these summer favorites are prepared.
Ambadal – A Unique Chana Dal Delicacy
Ingredients:
1 cup chana dal (Bengal gram lentils)
½ cup grated raw mango
1 green chili
A handful of coriander leaves
Salt and sugar to taste
3-4 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon asafoetida (hing)
1 teaspoon turmeric powder
Grated coconut (optional, for garnish)
Method:
Soak the chana dal in water for about 2-3 hours. Drain and grind it coarsely with green chili, salt, and sugar using minimal water. Add the grated raw mango and mix well. Heat oil in a pan, add mustard seeds and asafoetida, and let them splutter. Once slightly cooled, mix in turmeric powder and pour the tempering over the dal mixture. Garnish with coriander leaves and grated coconut if desired. Serve chilled.
Ambadal is a special dish prepared during Chaitragauri Haldi-Kunku ceremonies and is best enjoyed fresh, as it lasts only for 2-3 days.
Chhunda – The Tangy-Sweet Mango Preserve
Ingredients:
Raw mangoes (preferably fibrous variety)
Salt and turmeric to taste
Red chili powder
Sugar or jaggery
Roasted cumin seeds
Method:
Peel and grate the raw mangoes using a stainless steel or brass grater. Mix the grated mango with salt and turmeric and let it sit for 1-2 hours until it releases water. Drain excess liquid gently without squeezing the pulp too much. Add sugar or jaggery in a 2:1 ratio (two parts sweetener to one part mango). Adjust the quantity based on desired sweetness.
Transfer the mixture to a well-seasoned stainless steel or brass pot, cover it with a clean cloth, and place it under direct sunlight for 8 days. Stir the mixture every morning. After this period, add red chili powder and coarsely crushed cumin seeds (1 teaspoon for every cup of mango). Allow it to sit for another 2 days in the sun before transferring it to an airtight jar.
Chhunda stays fresh for a year and, when made without turmeric, can even be consumed during fasting periods.
Kairi Panha – The Coolest Summer Drink
Ingredients:
1 large raw mango
¾ cup jaggery
½ cup sugar
Salt to taste
A pinch of cardamom powder
A few saffron strands
Method:
Boil the raw mango in a pressure cooker until soft. Once cooled, carefully scoop out the pulp, avoiding the fibrous parts near the skin and seed, as they add bitterness. Blend the pulp with jaggery, sugar, and salt. The proportion of sweeteners can be adjusted based on the mango’s tartness. You can use either sugar or jaggery as per your preference.
Once blended into a smooth concentrate, mix in cardamom powder or saffron for added flavor. To serve, dilute with chilled water and enjoy the refreshing drink.
There are multiple ways to prepare Panha, but this is the simplest and quickest method. Try it and let us know how it turns out!
– By Rashmi U. Mavlankar