Try Indian Raw Mango & Chutney Recipes a flavor explosion.
Raw Mango & Chutney Recipes, discover the taste of India. Mango is healthy, rich in vitamins and can be used in the kitchen in many ways. Mango is rightly regarded as a “divine fruit” in her home country, after all, she simply tastes heavenly! Here you will find our most beautiful recipes with mango the delicious fruit.
Mangos originate from India, where today most of the over a thousand varieties of fruits grow. Mango trees are now cultivated in almost all tropical and subtropical areas. The season of the mango is different depending on the country of origin. Therefore mangos are available all year round. Depending on the variety, the mango is oval, heart or kidney shaped. It is yellow, green to red and has a solid skin. This is edible in some wild species. Usually, the skin is not eaten. The size ranges from apricot size up to two kilograms. The slightly sour, sweet and juicy fruit pulp is yellow to orange. The taste reminds easily of peach. Inside is a flat core, which is usually difficult to remove.
Mangos are easily digestible and contain little acid, so they are particularly suitable for food for babies and seniors. Mango contains a great deal of vitamin A, C, and potassium. It is appetizing, stimulates the metabolism, can even have a laxative effect and prevents infections and colds.
Mango is wonderfully versatile: whether hearty or sweet, in main dishes or desserts, chutney or drink – mango always tastes good! In hearty and sweet food, mango harmonizes with other ingredients and gives the dish the certain something. In hearty dishes, mango is particularly popular in curries. No wonder, the mango has its origin in India. recipes are made of raw which means green or unripe mangoes like Aam ka Panna and chutneys
These recipes are made of raw which means green or unripe mangoes. These mango recipes combine fruity mango and spicy curry to an Indian flavor explosion
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Enjoy The Taste Of Indian Raw Mango & Chutney Recipes
Raw mango is the star fruit of spring. Its tangy flavour compliments the weather beautifully. Once you taste it, you won’t be able to stop eating it and soon you’ll be adding it to everything! This aromatic fruit is a greener version of the ripe and juicy mangoes. You’ll find them abundant in markets just before the mango season is about to arrive.
Raw Versus Ripe
Raw mangoes are firm and not as juicy as the ripe ones. But this Kachi Kairi or also known as Amba, is more a versatile fruit when it comes to cooking mangoes. Unlike the sweet fragrance of the ripe fruit, raw mangoes have a pungent smell. They can be grated and pickled, added to curries (especially from the Malabar belt) or simply made into a chutney.
Recipe by Chef Vicky Ratnani
This lovely salad is a great meal filler. With sweet corn, juicy tomatoes, pineapple and tangy raw mango chunks, it offers a burst of flavours.
Recipe by Chef Veena Arora, The Imperial, New Delhi
The tanginess of raw mangoes pairs really well with the sweetness of tomatoes and the pungent flavour of ginger. The bright flavours will make everyone happy.
Recipe by Nithya Ravi, Food Blogger
Perfect for a light lunch, rice is cooked with raw mangoes, curry leaves, peanuts and roasted lentils.
Recipe by Chef Niru Gupta
A soothing summer drink that cools your body from within. Fragrant and flavourful, Aam Panna is a healthy and fresh alternative to your fizzy drinks or packaged juices.