Spicy To Sweet, A World of Mango Recipes

The Mangolicious Guide: From Spicy To Sweet, A World of Mango Recipes

Spicy To Sweet, A World of Mango Recipes

The arrival of summer brings with it a burst of sunshine, long days, and of course, the sweet, juicy taste of mangoes. In India, the mango is more than just a fruit – it's a cultural icon, celebrated in everything from its vibrant colors to its delicious versatility. This guide is your gateway to a world of mango recipes, from spicy savory delights to cooling sweet treats.

A Taste of Tamil Nadu: Mango Thokku – The Spicy Grated Mango

Tamil Nadu, the land of the vibrant and spicy, celebrates the mango with their signature dish: "Mango Thokku". This is a relish, a chutney, a condiment – all rolled into one, perfect for adding a burst of tangy heat to any meal.

Ingredients:

• Mango, grated (2 cups heaped – use any sour variety)
• Turmeric powder (a pinch)
• Chilli powder (1/4 cup – homemade is best, otherwise use less)
• Salt (2 1/4 tbsp, or as required)
• Mustard seeds (1 tsp)
• Asafoetida/Hing (1/4 tsp)
• Fenugreek powder/vendhayam (1/2 tsp – dry roasted and powdered)
• Sesame seed oil/gingery oil (1/4 cup + 2 tbsp)

Preparation:

1. Wash and Prep: Wash the mangoes well, wipe them dry, and peel the skin. Grate the mangoes using a grater.
2. Roast and Powder: Dry roast the fenugreek seeds in a pan until fragrant (do not brown them). Let them cool and then powder them.

Method:

1. Spice It Up: Heat oil in a kadai (wok or frying pan) and add mustard seeds and hing. When the mustard splutters, add the grated mango and turmeric powder. Saute them nicely for a few minutes on a low flame.
2. Chilli and Salt: Add chilli powder and salt. Continue sauteing until the oil separates. Be careful not to burn the mixture, keep the flame low.
3. Fenugreek Finish: Stir in the fenugreek powder and mix well. Switch off the heat and allow the mixture to cool.

Storing and Serving:

Store the "Mango Thokku" in an airtight container in the refrigerator. It will last for a month and can be used to add flavor to curries, rice, paratha (Indian flatbread), sandwiches, idli (steamed rice cakes), and more!

Tips:

• For making pickles, it's better to use sesame seed oil.
• Use powdered rock salt and homemade chilli powder for your pickles to avoid artificial additives.
• Use a dry spoon to take the needed amount of "thokku" from the refrigerator.
• Store the "thokku" in a clean and dry bottle or container.

From Spicy to Sweet: The Instant Mango Pickle

Even bachelors can whip up this simple and quick mango pickle, perfect for adding a tangy kick to both curd rice and sambar rice.

Ingredients:

• Raw mango (1 cup chopped)
• Chilli powder (1/2 tsp)
• Salt (as required)
• For the Seasoning:
• Oil (2 tsp)
• Mustard (3/4 tsp)
• Asafoetida/Hing (a pinch)
• Curry leaves (a little, optional)

Method:

1. Prep the Mango: Chop the mango into small pieces, leaving the skin on.
2. Seasoning Magic: Add salt and chilli powder to the chopped mango. Heat oil in a pan and add the mustard seeds. When they splutter, add asafoetida, curry leaves, and then the mango mixture.
3. Mix and Enjoy: Combine everything well and serve the pickle with curd rice or sambar rice.

Storing the Pickle:

This pickle can be stored in the refrigerator for 2 days.

Beyond the Basic: Aavakka Pickle – A Flavorful Journey

This pickle is a classic in Kerala, known for its complex flavors and beautiful, golden color. It's worth the little extra effort.

Ingredients:

• Raw mangoes (1 kg)
• Mustard seeds (150 grams)
• Red chilli powder (150 grams – use good quality, like MTR)
• Salt (150 grams)
• Sesame oil (250 grams)
• Kabuli channa (100 grams – optional)

Method:

1. Mango Prep: Cut the mangoes as per instructions (usually into thick slices). Wipe each slice with a clean cloth.
2. Grinding the Base: Grind the mustard seeds into a fine powder. Mix it with salt, chilli powder, and mustard powder.
3. Layers of Flavor: Place the mango pieces in a dry container (glass or Tupperware). Sprinkle with the powdered spice mixture and then drizzle with some sesame oil. Repeat this layering process with the remaining ingredients.
4. Mix it Up: Mix the mango pieces, spices, and oil together with a large ladle.
5. Patience is Key: Allow the pickle to sit for 2 days. The oil will rise to the top, giving it its distinctive appearance.
6. Serving Time: When serving, drain the excess oil. The pickle should have a layer of oil floating on top.

Tips:

• For a spicier pickle, increase the amount of chilli powder used.
• Kabuli channa (chickpeas) adds a wonderful texture and crunch to the pickle.

Beyond the Pickle: Mango Sambar – A Flavorful Fusion

This sambar is a unique blend of sweet and spicy, perfect for a light and refreshing meal.

Ingredients:

• Raw mango (1 cup chopped)
• Drumstick (1)
• Brinjal (1)
• Sambar powder (2 tsp)
• Turmeric powder (a pinch)
• Tur dal (1/4 cup)
• For the Seasoning:
• Oil (2 tsp)
• Mustard seeds (1 tsp)
• Hing (a pinch)
• Curry leaves (a little)

Preparation:

1. Mango Cube: Slightly scrap the skin of the mango and cut it into medium-sized cubes.
2. Cook the Dal: Pressure cook the tur dal with a pinch of turmeric powder until soft. Mash it and set it aside.

Method:

1. Seasoning Magic: Heat oil in a pan and add mustard seeds. Once they splutter, add hing and curry leaves.
2. Sambar Flavor: Add the brinjal and drumstick to the pan and saute for a few seconds. Then add the sambar powder and turmeric powder.
3. Add the Mango: Add a cup of water, salt, and bring to a boil. Then, add the cooked tur dal and mango pieces.
4. Simmer and Serve: Simmer everything together for a few minutes. Your "Mango Sambar" is ready to serve with rice and curry.

Tips:

• Use high-quality sambar powder for the best flavor.
• You can adjust the spice level by adding more or less chilli powder.

The Sweet Side: Mango Rabri – A Creamy Delight

This creamy and indulgent dessert is a perfect way to end a delicious meal.

Ingredients:

• Whole milk (2 1/2 cups)
• Juicy ripe mango pieces (1 cup)
• Sugar (1/4 cup or as required)
• Pistachio (5-6)
• Almonds (4)
• Cardamom powder (1/4 tsp)
• Saffron (4 small strands)

Preparation:

1. Almonds and Pistachios: Soak the almonds in hot water for 20 minutes. Remove the skin and cut the almonds into thin slices. Keep them aside. Chop the pistachio into small pieces.
2. Saffron Infusion: Soak the saffron in warm milk.
3. Mango Puree: Puree the mango pieces in a blender using a little milk.

Method:

1. Boil the Milk: Boil the milk until it reduces to half its original quantity.
2. Sugar and Cool: Add sugar and let it dissolve. Remove from the flame and let it cool.
3. Mango Bliss: Add the mango puree, cardamom powder, chopped pistachio, almonds, and saffron.
4. Chilled Delights: Refrigerate the "Mango Rabri" and serve it chilled.

Tips:

• For a richer "Rabri," use full-fat milk.
• You can add a pinch of rosewater to enhance the flavor.

A Tangy Treat: Mango Pachadi – A Sweet and Sour Surprise

This sweet and sour chutney is a unique and flavorful accompaniment for a variety of dishes.

Ingredients:

• Raw mango (1 1/4 cup – use a tangy mango)
• Jaggery (1 cup)
• Neem flowers (1 1/2 tsp)
• Ghee (1 tsp)
• For the Seasoning:
• Oil (1 tsp)
• Mustard (1/2 tsp)
• Red chilli (1)
• Green chilli (1 – cut into 2 and slit)

Preparation:

1. Mango Prep: Scrape the skin of the mangoes lightly (don't remove it completely). Chop the mango into medium-sized pieces.
2. Jaggery Syrup: Heat jaggery in 1/4 cup of water and filter it to remove any impurities.

Method:

1. Mango Softness: Cook the mango pieces in a little water until they are soft but not mushy.
2. Jaggery Blend: Boil the filtered jaggery for a few minutes. Then add the cooked mango and continue to boil until the mixture becomes a little thick.
3. Seasoning Burst: Heat oil in a pan, add mustard seeds. When they splutter, add red chilli and green chilli. Pour this seasoning mixture into the mango and jaggery mixture.
4. Serving Time: Serve the "Mango Pachadi" hot or cold.

Tips:

• If you prefer a sweeter "Pachadi," increase the amount of jaggery.
• Neem flowers add a unique flavor and aroma to the "Pachadi."

Mango – A Culinary Celebration

This guide is just a starting point for exploring the world of mango recipes. From the spicy flavors of Tamil Nadu to the sweet indulgence of "Mango Rabri", there's a mango recipe for every taste. With its versatility and distinct flavor, the mango remains a culinary star in Indian cuisine, inspiring generations of cooks and food lovers alike.