Mango Relish

I love the mango season, with its many varieties of fruit. The sweet Alphonso is juicy and bursting with flavour, then there are the large and slightly chalky tasting banganapalli mangoes, from andhra pradesh. Their skin is so thin you could almost eat it. The tart popat mangoes of Maharashtra that taste delicious with a little salt are irresistible and not to forget the safedas, langdas, kesari, dussheri and many more local mangoes. While mangoes are eaten diced, pulped, juiced, I am making a sweet sour relish out of grated raw mangoes. This can be eaten as an accompaniment or as a topping on crackers. It keeps refrigerated up to a week.


100 gm raw pickling mangoes grated
1 inch piece of ginger grated
30 gm Jaggery or 3 teaspoons sugar
1 teaspoon salt
2 tablespoon sesame oil
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
5-6 fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon asafetida powder


Heat the oil and add the fenugreek and mustard seeds. When the seeds start to splutter, add all the ingredients except the grated mango. Cook for 15 secs on a low flame. Add the raw mango and ginger. Cook for 2 mins constantly stirring. Serve warm or cold.


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