Recipe – Cooked Sweet And Sour Raw Mango & Onion Chutney


Though there are hundred of recipes for mango relish and chutneys made with raw mangoes this one is unique because it uses red onions unlike the other cooked sweet and sour chutneys with raw mango and jaggery.

I learned it at my in-laws’ house where every summer my MIL would make this lip smacking chutney and we devoured it with parathas, missi roti, cheelas, poori or curd rice or just licked it off the spoon. I was surprised how the onion gave a unique flavor to the chutney. I had not eaten or seen this earlier but  found that it was regular summer special in her village in Una district of Himachal Pradesh. Many other areas in Punjab too had a slightly different version of it.

This chutney can stay in the fridge for at least a month. Always choose unblemished raw mangoes for this, a bigger variety is better but you can use any local variety. I use pure organic jaggery for it. Unfortunately you can’t replace it sugar. The texture and taste will completely change. It is advisable to make it in an iron wok or kadai to get the maximum benefit and taste.

It is a simple recipe to follow.


Raw Mangoes -1 kg

Pure Jaggery  – As required. It depends on how sweet you want the chutney to be. The taste should be a perfect balance. 100 gm is usually good.

Red Onions – 4 large

Black pepper corns – 8-10

Red chili powder -1 teaspoon

Asafoetida –  1-2 pinch

Cumin Seeds -1 teaspoon

Vegetable Oil – 3 tablespoon

Broken Dry whole red chili – 1-2 (remove the seeds)

Salt – to taste


Wash, peel and slice the mangoes in long pieces.

Peel and cut the onions in thin slices.

Grate the jaggery and keep aside.

In an iron wok / kadai  or heavy bottom pan heat the oil,  once the oil is hot lower the flame and add cumin seeds. When the seeds begin to crackle, add black peppercorns, whole red chili and onion slices. Add asafoetida or hing and stir.

Cook on low medium flame till the onions become a nice golden brown then add sliced raw mango. Mix all the ingredients properly and add salt, chili powder. Mix the spices well so that all the mango pieces get properly coated.

Cover with a lid and cook on low flame till the mango slices become soft. Keep stirring in between.  Once the pieces are soft yet firm add the grated jaggery.

The amount can vary according to the taste but keep in mind that there should be a perfect balance of sweet and sour. I prefer it less sweet and more spiced.

Cook the mixture on low heat and keep stirring so it  doesn’t stick to the pan bottom. Check for the spice, salt sweetness and adjust if required. While cooking make sure that the mango slices retain their texture. They shouldn’t become a mush.

Once the jaggery melts properly and everything gets mixed nicely turn off the gas and let the chutney cool. Spoon in the chutney in a clean and dry jar and put the lid on.

Always use clean, dry spoon to take out the chutney.


Sprout Salads With Raw Mango – Two Recipes

I love sprouts and make salads, chaats, usal, sprouts kadhi, I also toss them in soups, fill them in sandwiches, stir fry them, add to pulao, omelette, scrambled eggs or just grab a handful of raw sprouts to munch along with the breakfast.

I have the methi( fenugreek sprout) vegetable recipe on my blog  which you can try. I usually sprout, moong (green gram), kala chana (bengal gram), lobia ( black-eyed beans), Moth/matki ( turkish beans), masoor(whole red lentil) and methi (fenugreek).  One of my favorite street food used to be the mong bean chaat or the bengal gram chaat sold by the khomechewalas. Spicy mix of sprouts, chaat masala, salt topped generously with lemon juice was something I enjoyed eating.

Who wouldn’t be tempted by this sight 🙂 ?

Sprouts are considered super-foods and are concentrated source of protein, minerals(iron, potassium), enzymes and vitamin C. As we usually eat them fresh we can be sure of getting optimum nutrition. The ‘living enzymes’ make them easy to digest. They also contain antioxidants and fiber among other things.

Here we will make the two salads or chaats whatever you prefer to call them. You can use the same method for other sprouted lentils, beans like moth, masoor too. I have used raw mango/ kairi. ambi in these salads. This raw mango had ripened slightly so had a sour-sweet taste that went very well with the other ingredients.

I used to eat the sprouts raw but these days due to weak digestion I steam them a bit just to take away the rawness.

To make the sprouts:

Wash the beans/lentils properly under running water.

In a clean utensil soak them with enough water covering them. Keep them overnight or till they split. Keep them covered with a lid.

Once the lentils/beans have swollen, drain the water and gently put the lentils/beans in a sieve and wash them under clean running water. I use the filtered water.

Place the sieve on a small container and cover with cheese cloth or muslin cloth for the sprouts to appear. You need to keep the lentils/beans in a dark, warm place.  Once you get the desired length of the sprouts wash them again and drain properly.

Keep them in the fridge. The sprouts will continue to grow but very slowly. I prefer to make them in lesser quality and use them fresh.

For the Bengal Gram Sprout chaat/Salad and the Moong Bean Sprout Salad/Chaat you will need :

Bengal Gram  sprouts – 1 cup

Raw mango diced – 1/4 cup

Red Onion – 1 medium roughly chopped

Tomato – 1 Large  chopped

cucumber – 1/4 cup diced small

Green Chillies – 2 small finely chopped

Fresh coriander leaves –  For garnish

Fresh mint leaves – 1 teaspoon finely chopped

Black pepper Powder – 2 pinches

Salt – to taste

Chaat masala – optional

Lemon – 2

You can add finely diced red, yellow bell pepper, boiled potatoes to too but I prefer it this way.

To make the chaat / salad 

I steam the sprouted lentil/beans but you can use them raw. If you are steaming, make sure they retain their crispness and don’t become mushy.

In a bowl toss the bengal gram sprouts, diced tomatoes, chopped onion, diced cucumber, chopped green chillies, finely chopped mint (if available), finely chopped fresh coriander, diced raw mango (this one is a bit sweet sour but you can use the totally raw kairi too). Add a few peanuts if desired. mix well and add salt, pepper powder and salt. Squeeze a generous amount of lemon juice and toss the chaat/salad.  I use very little table salt as the chaat masala too has salt in it. You can toss in pomegranate seeds too. They taste awesome in this salad. Once everything is mixed well your sprout salad much bowl is ready. I often eat it as an evening snack. To make it look like authentic street side chaat serve it in a pattal or paper plate like the one in the pic below.



For the Moong Bean Chaat/Salad 

Just replace the bengal gram sprouts with the moong bean sprouts. You can make any sprouted chaat like this. You can combine some sprouts to make it even more healthy.

Colourful, tangy, nutritious these chaats/salads can be had any time of the day.


Mix all the ingredients at the time of serving or the chaat/salad will turn watery and smell. 

 I sometime add saunth to it just to make it lip smacking good. You can read the Recipe here. Add a little warm water to 2 tablespoon of this thick saunth and mix well to make it thin. (optional) 

An interesting variation is to fill the golpappas/panipuri with the sprout mixture, top it with beaten curd and saunth and enjoy it as an evening snack.  I will post a photograph the day I make it… 😀 which will be very soon. 

Recipe – Instant Raw Mango Pickle – Maharashtriyan Style

Summer drips in mangoes in Delhi. The king of fruit floods the markets, homes, bakeries, cafés and restaurants. Everything else becomes a blur. I love the juicy ripe mangoes too but one can’t ignore the raw one. Kachchi kairi.. the sour and sometimes sweet and sour taste of raw mango dusted with salt and cayenne pepper.  I love to use it as refreshing aam panna, or sometimes add to the daal or veggies giving them just the right tang, or make chatpati chutnies and chunda  or make manhi,  a Himachali side dish.

I love kairi cha lonche or in simple words raw mango pickle. I like all the variations of the pickle from the delicious panjabi one fragrat with fennel seeds and kalonji to the aromatic north Indian one(a speciality from kayath kitchens). This particular recipe is from my maternal grandmother’s kitchen. My aaji tought it to mom who in turn passed it to us.

It is instant and has all the right flavours. One can keep it in the fridge for a month or just make fresh small quantities regularly during the season.

Goes beautifully with parathas, simple varan bhaat ( dal &rice) , mathris or just about anything. 🙂

In all the Indian houses one can find the traditional pottery pickle jars (Barani) kept in the sun with fresh pickles or lined up in the kitchen with lip smacking pickles of various sorts. They were made in summers when the heat from the sun was strongest. The UV rays killed unwanted bacteria. The high temperature provided environment for ‘low temperature pasteurization’, and diffusion of flavors in the oil.

I have fond memories of pickle making at home. The whole process was like poetry. Most of the time women from neighbourhood would gather and pickle the fruits or veggies with careful precision and expertise. It was a occasion for sisterhood bonding where the younger generation learned the art of pickling under the watchful eyes of the elder matriarchs. Strictly prohibited, the children would often linger around for a chance to steal a little of the flavourful spicy treat. The main barni was handled by ony one person. Small portions of the pickle were taken out in smaller jars/bottles for daily consumption. Everytime a pickles jar opened the whole house got filled with the aroma of various spices.

There was nothing instant in those pickles and they stayed carefully preserved for years. The pickle was always served on the top left side of the plate and without it the meal would be considered incomplete. making, preserving and serving spicy, tangy, deliciously aromatic pickles full of flavours is an integral part of the indian traditional cuisine.

In these times when everyone is in a rush, the art of pickling is slowly fading away. People rely on buying them from the stores or using the pre mix pickle masalas which isn’t bad but there is a certain joy in making your own fresh pickle. Here is a simple recipe that anybody can use and it is sumptuous.

For this no fuss, foolproof pickle you need

4 raw medium size mangoes

Yellow mustard (peeli sarso dali hui )- 2 teaspoon (slightly dry roasted and coarsely ground)

Fenugreek (methi) seeds – 1 teaspoon

Asafoetida (Hing) – 1/2 teaspoon

Turmeric Powder – 1/2 teaspoon

Red chili powder – 2 teaspoon

Salt – to taste (slightly dry roasted)

Oil – 1/2 cup

For the tempering

Oil (Mustard, sesame oil) –  1 tablespoon

Mustard seeds – 1 full teaspoon

Asafoetida – 1/2 teaspoon

 To prepare the mangoes –

Choose hard and raw mangoes. Wash and pat dry them. You can peel them or just cut them into little pieces with the peel.

Add some salt to the cut mango pieces mix well and keep aside.

*Always use dry utensils for making or storing pickles and keep the pickle away from moisture.Keep your hands wiped dry.

To make the pickle

In a small pan heat the oil till it smokes and turn off the gas. Let the oil cool till it becomes slightly warm.

Meanwhile from the same oil , take a tablespoon full and heat in the same pan, add fenugreek seeds and asafoetida powder and the moment seeds turn slightly brown turn off the gas. Grind this mix of Hing and methi seeds coarsely.

In a shallow plate take the prepared yellow mustard, turmeric power, chili powder and add the mustard,Hing, oil ground mix. Rub all the ingredients together till all everything is mixed well.

Add this mixture to the mango pieces and stir will. Make sure that all the pieces are well coated with the masala mixture.

For the tempering take another tablespoon from the oil we had prepared and heat it. Add mustard seeds and the moment the seeds splutter add hing and pour it over the mango mixture. Add the remaining warm oil. Mix well.

Spoon the pickle into an air tight bottle. It is ready to eat.

This pickle stays in the fridge for 15-20 days, that is if you can resist the temptation to eat it with almost everything. 🙂

Alternately, you can also heat oil, add asafoetida, mustard seeds, yellow mustard dal, roasted fenugreek powder, red chili powder, turmeric, salt and then mix them well. Turn off the gas before you start mixing the ingredients. Add mango pieces and once at room temperature, spoon in the air tight bottle.

Roasting of dry salt and other ingredients ensures that the pickle stays good for longer period.

You can use this pickle instantly with your favorite dishes. You can ajust the ingredients according to the quantity of mango pieces.

Do try and let me know how it tasted.

Recipes: Cooking with Mangoes

Mangoes are one of the most loved fruits all over India and are full of nutrition. Raw mangoes are used in many recipes and dried slices of raw mango are powdered to make aamchur (dry mango powder) which is used in some of the dishes to add tanginess.

Green unripe mango has a large amount of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It is a rich source of pectin which diminishes after the stone is formed. Unripe mango is sour in taste because of  presence of oxalic, citric and malice acids.

The raw mango is a valuable source of vitamin C. It also has more vitamin C fully ripe mangoes; it is also a good source of vitamin B1 and B2 and has good quantity of niacin. Raw mango fruit is acidic, astringent and anti scorbutic.

Health benefits:

The unripe mango protects men from the adverse effects of scorching winds.

It is highly beneficial in  treatment of gastrointestinal disorders. Eating one small tender mango with salt and honey is said to be effective medicine for summer diarrhea, dysentery, piles, morning sickness, indigestion and constipation.

Eating green mango daily with honey and pepper cures biliousness. It also tones up the liver.

Here are some interesting recipes from my kitchen made with raw mangoes.

1 Aam panna (A cooling drink)

A must have during the hot days of summer. A natural coolant which is heat-resistant and full of nutrients.


500 gm raw mangoes medium size

4cups water to dilute the pulp

1 tea-spoon dry roasted cummin powder

1 teaspoon salt

1 cup sugar

Mint leaves

Ice cubes


Boil or steam the mangoes till soft and done.

Peel, stone and pulp them with fingers. Let it cool.

raw boiled mangoes with spices


In a deep glass bowl place the pulp and add water, sugar, and salt and cummin powder

Dissolve and pour in a glass jug

Add ice and mint leaves

Drink for a soothing cool effect.

(The adventurous can add Bacardi rum 30ml or vodka to a glass .It tastes like heaven)

2. Spicy tangy mango delight


Raw mangoes -1kg

Jaggery or sugar-according to the taste and required sweetness)

Onions-4 big

Black pepper corns 8-10

Red chili powder -1teaspoon

Salt (to taste)

asafoetida – a pinch

Cummin seeds -1teaspoon

oil 3 tablespoon


Wash, peel and cut raw mangoes in thin slices.

Cut onions in thin slices

Grate the jaggery

In a heavy bottom pan put oil and heat.

Add asafoetida and cummin seeds .Let it crackle.

Add black pepper corns and onion slices.

Stir on slow fire till golden brown then add sliced raw mango .Stir it to mix all the ingredients.

Add salt, chili powder.

Once the mango slices soften add Jaggery or sugar.

The taste can vary according to the liking .One can keep it sweet or sweet and sour.

Cook it on slow heat and stir to avoid sticking. Once all the ingredients blend properly, let it cool and fill in a bottle.

It can be kept for a week in the fridge and eaten with parathas( Indian flat bread).

3. Mango Fizz


Dash of light rum, sparkling water, and around half cup of mango purée


In a jug, combine mango and rum.

Stir together thoroughly.

After stirring add sparkling water.

Pour them in glasses.

Serve with an iced-tea spoon.

I will be posting the photographs of the other two recipes in a day or two.