Raw Mango Recipes


Neer Gojju (Raw Mango Appetizer)
1 My mom's born and brought up in Karnataka where" Neer gojju" is commonly prepared during summers as an appetizer, which multipli
1 raw mango
1 teaspoon oil
1/2 teaspoon mustard seeds
4 glass water
salt to taste
1 pinch asefotida
1/2 stuf dried chilli (fried) OR green chilli
Pressure cook the raw mangoes
Allow to cool and squeeze out all the juice from it
Add enough water to this pulp so that the neer gojju becomes watery
For tempering
Heat oil, add mustard seed and allow to splutter
Add the green chilli or the crushed stuffed chilli to the neer gojju
Add salt as per taste
Raw Mango& Onion chutney
2 raw mangoes (skin removed& grated)
1 onion (chopped)
8 teaspoons fenugreek seeds
2 teaspoons jaggery (grated)
red chilli powder (as per required)
salt as per taste
Fry fenugreek seeds in oil until it turns brown
grind all the ingredients in a blender. serve with chappati or paratha
Raw Mango chutney
1 raw mango (skin removed and grated)
1/2 cup roasted chana dal (" डाळ" in marathi)
3 tablespoons grated coconut
2 green chili
1 small onion
Grind all the above ingredients in a blender.Serve with dosa or appam
Kairi Panha (Raw Mango Drink)
Raw Mango drink is an excellent summer cooler which hydrates the body during summers. It is also called' panha' in marathi.You c
1 cup raw mango pulp
1 1/2 cups sugar
1/2 teaspoon Saffron strands
1 teaspoon Cardamom powder
salt while preparing the drink
Wash the mangoes throughlly and pressure cook them
remove the skin after the raw mango cools
Blend the pulp well with the sugar in the blender
Add cardamom powder and saffron. The thick pulp is ready
this pulp can be stored in the fridge for a month
1 teaspoon while serving of pulp for one glass of cold water, add salt and mint, stir to mix well
Methamba (Raw Mango Relish)
"Methamba" is a typical Marathi side dish prepared in almost every marathi house hold during the raw mango season, As the name d
1 cup pieces of raw mango
1/4 cup jaggery (This will depend upon the sourness of the mango.)
1 teaspoon chilli powder
1/4 cup water
salt to taste
2 teaspoons oil
1/4 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
1/2 teaspoon fenugreek seeds
Heat the oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and let them splutter
Add asafoetida powder,fenugreek seeds and wait until they give out their aroma
Add mango pieces. Stir them well, so that they get coated with the seasoning
Add chilli powder and stir again
Add water and cover the pan partly. Let the mango pieces cook in the steam
Now add the jaggery& salt
8 Let it simmer for about minutes. The preparation needs to become semi-solid. Once it reaches that consistency, take it off the h
Let it cool uncovered. Then take it out into a serving bowl
If stored well-covered in the refrigerator, it should stay fresh for at least a week


I love eating mangoes, both ripe and raw. Mostly I cook with raw mangoes and eat ripe mangoes as they are.every year I eagerly wait for the summer season to arrive, only for the delicious fruit to emerge out of their hiding!I can enjoy the raw mango in any form cooked or be it the raw ones with salt, chili powder, or ripe & juicy ones, or any dish prepared from it!
Check out some of my favourite recipes from made from the raw mango or the kairi as we call it in marathi.





Wednesday, September 22, 2010 - 2:02pm


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