In summer raw mangoes are easily available in market and you can buy them in every market. In this article I will share two unique recipes with raw which you can try in your home. The first one is Raw Mango Chutney with raisin.Usually chutney is served at the lunch before the dessert in Bengali cuisine. This is a very simplerecipe and does not take so much of time.
Raw Mango Chutney With Raisin
1kg raw mangoes,1 ½kg sugar,250gm raisins,50gm ginger,10 dry red chilies, 1 teaspoon turmeric powder, 1 cup vinegar, Salt to taste.
De-skin and slice the raw mangoes. Now put the mango slices in salt water for an hour. Then remove and wash the slices. Keep the mangoes on paper napkin thus all water is absorbed by the napkin. Next, coat the mangoes with salt and set aside for a day. On the next day, dust off the excess salt and keep the mangoes in sun for a day.
Now finely slice the ginger, wash and dry the raisins and set aside. Take a thick bottomed pan. Put the sliced mangoes and sugar in the pan. Heat mango slices with sugar in the pan. Stir frequently. Continue stirring unless it will stick at the bottom of the pan .Wait for the mango-sugar syrup to thicken.
The second one is mango pickle in oil. In Bengali cuisine pickle is known as “Aachar”. It is a very popular recipie.
Mango Pickle in Oil(Kucho Aamer Aachar)
500 gm small raw mangoes,50gm ginger, 100gm chickpeas, 2 tea spoon Turmeric powder, 50 gm Chilies, 2 table spoon Mustard powder, 150gm mustard oil, salt to taste.
Peel and slice the raw mangoes. Peel and finely slice the ginger. Wash the chickpeas. Mix the ginger and chickpeas with the raw mango slices in a glass bowl. Also mix salt, turmeric powder, chili powder and mustard powder and put the mangoes out to sun for 4-5 days. When the water released by the mangoes reduces and it gets almost half dried, fill into a glass bottle.
Now add mustard oil and keep the pickle out in the sun for a few days.