Raw Green Mangoes in Season

The sour stuff is back and pickle time is here, south Asian people just love the raw mango! Either pickles, chutney's or relishes the use of the raw mango is endless even Mango Curry, which know doubt my old man will be cooking up in the next few weeks is simply amazing!

Here's a few ideas for the Raw Green Mango, relishes that compliment various dishes throughout as well as for the barbecue season.

 Mango & Onion Relish Typically Gujarati style relish, sliced mangoes, sliced red onions, cumin seeds, chilli powder, a little jaggary and a pinch of salt are mixed together well and left to marinate in the fridge for a few hours.

Mango & Chilli Salad
Diced mangoes, red onions, green bell peppers, tomatoes, grated carrots, fresh coriander, chilli, lemon juice, pinch of ground cumin and salt. Again mixed together well, before allowing to chill for a few hours.

Bombay Onions

Bombay Onions pack a punch, much stronger in taste than English and Spanish types.

Bombay Onions Relish

Ingredients

4 large Bombay Onions

1tsp Chat Masala

1tsp Deggi Mirch

1tsp Colman’s Fresh Garden Mint Sauce

1tsp fresh lemon juice

½ tsp salt

Preparation

Peel and slice the onion to desired size, leave to one side.

In a bowl, sprinkle in the chat masala, deggi mirch, salt, lemon juice, Colman’s fresh garden mint and stir well with a fork.

Add the sliced onions and mix well using a fork. Cover tightly with some cling film and leave to chill in the fridge for a couple of hours or overnight for best results, before serving.

Compliments curries, barbequed meats or sprinkled on your favourite dishes.

 

Mint & Coriander Chutney

Green & Mean

A fiery green chutney, made from fresh mint, coriander, garlic and green chillies.

 
Ingredients
80gms fresh coriander (Washed) roughly chopped
40gms fresh Mint (Washed) roughly chopped
3 cloves garlic crushed
2 green chillies roughly chopped
1tsp salt
2tsp sugar
1tsp cumin seeds
2tbsp fresh lemon juice
200ml water

(You will require a food blender for this recipe)

Preparation

First place the garlic, green chillies and cumin seeds in the food blender.

Add the fresh mint and coriander in next.

Pour in the water, close the lid and blend the ingredients together with short bursts of power or use the pulse switch that many new blenders have.

Open the lid, stir with a spoon and repeat the process. You want all the mint and coriander leaves broken down and the chutney to be freely moving while being blended.

Now add in the salt, sugar and lemon juice and give a few more spins, before removing to a serving bowl.

Cover with cling film, leave to chill for 30 minutes before using.


Accompanies

Grilled or barbecued meats

Dry Fish Dishes

Roasted Vegetables

Samosas, Spring Rolls & Pokoras

Vegetable Fritters