It’s mango season. I love mangoes, be it sweet mangoes or sour and the varieties are endless and so are the recipe possibilities. Mangoes are of course considered king of fruits but did you know there were 500 different kings all over the world.. lol…and I love sour mangoes as much as the ripe ones. India is the top producer of mango in the world but I also read that we consume most of it in house so we don’t export as much. Not sure how true that is but one can’t blame the mango lovers.
There are few varieties of sour or green mangoes that I know and love – Vadu maangai, Kili mooku maangai and Aavakai manga. I found this a wonderful site with popular list of mango varieties.
The vadumangai or kadumanga are tenter baby mangos that are plucked when small and pickled whole by soaking in pickle masala or the most popular aavakai/Avvakaya where real sour mangos are cut and let to marinate in a special pickle masala, the preparations are endless. Usually pickles are prepared raw with lots of oil and elevated salt and kept for long periods of time but there are Mangai thokku and thogayal varieties that are consumed quickly because of shorter shelf life.
It is truly interesting how one simple ingredient can transform into so many different dishes. This thogayal or chutney that I have here is a very close to the popular Kerela dish – Manga Chammanthi. I really did not know when I was making this though.
Here is a quick story about how I ended up making this…..This was a quick fix recipe just 15 mins right before weekday lunch. Since the lockdown things have been chaotic even though I try to keep a schedule and order to things so we don’t go crazy. I try and prep lunch before I start my work day but not always possible with unexpected calls and issues. This was one such day i had put rice in my IP and had some easy veggie done but completely forgot about kuzhambu or rasam types….
Now everyone got ready for lunch and then I was faced with the ultimate question ‘what to mix in rice’ ….LOL….So I scramble and find half a mango in the fridge and I quickly grind it with some mustard seeds, grated coconut, green chillies, roasted urad dal (optional), Salt to taste and Asafoetida with no water. The thogayal was ready… I really liked the pungent and sour flavors on hot rice mixed with ghee.
Green Mango Raw chutney
- 1 cup Green mango chopped
- 1/4 cup Goconut grated
- 3-4 nos Green chillies
- 1-2 tsp musturd seeds
- 2 tbs Urad dal
- salt to taste
- 1/2 tsp Asafoetida
- Chop Mangoes ad set aside ( mango should be crisp and sour)
- Roast the urad dal /black gram dal in 1/2 tsp oil
- Take the mustard in the mixie jar and grind it to a powder
- Now add the chopped mango, grated coconut and the roasted urad dal to the mix along with the green chilles
- Give it few pulses to get a cousre consistency
- now add the salt and hing/Asafoetida
- Do not make it to a smooth paste. You should be still able to get bites of mango and black gram.
- This can be eaten with hot rice, bread and sandwiches tastes really good. It can't be stored for too long as it's all raw and has very less oil.
If you are like me and give this a try over the weekend give me a shout out and share pictures with the hashtag #amomscookbook. Feel free to drop a comment and rate the recipe. Don’t forget to follow me on Facebook, Pinterest and Instagram for more such recipes and food photography.