Indian cuisine offers distinct flavours, and we certainly love them all. Every state has its own raw mango speciality and the impeccable taste is what they all have in common. Himachali Raw Mango Mahani, a traditional and flavorful dish from the northern Indian state, is one of them. It is a delightful mango-based recipe that combines the tanginess of raw mangoes with a blend of spices and jaggery, creating a sweet and sour taste profile. This dish is commonly prepared during the mango season when raw or green mangoes are abundant.
Himachali Raw Mango Mahani Is A Tangy Creation
Himachali Raw Mango Mahani offers a balanced combination of sweet, sour, and savoury flavours. The tanginess of raw mangoes, the sweetness of jaggery, and the aromatic spices create a unique taste that is both refreshing and delightful. It is a popular accompaniment to a variety of main dishes in Himachali cuisine and is often enjoyed during lunch or dinner. This dish celebrates the seasonal abundance of raw mangoes and showcases the culinary ingenuity of Himachal Pradesh. It is a cherished traditional dish that showcases the rich flavours of the region and exemplifies the use of local ingredients to create delicious and satisfying meals.
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Head To The Kitchen And Try This Amazing Recipe
The main ingredients for preparing Himachali Raw Mango Mahani are:
- 2 raw mangoes
- ½ cup of mint leaves
- ½ cup of coriander leaves
- 1 green chilli
- 1 teaspoon of salt
- ½ teaspoon of black pepper powder
- Powdered jaggery per taste
- ½ teaspoon of salt
- ½ finely chopped onion
Follow these steps to make the mahani:
- Wash two medium-sized raw mangoes, then boil them for 15 to 20 minutes with the lid on. You can also cook them under pressure for two whistles.
- Take them out and allow them to properly cool.
- Using a mortar and pestle, blend the mint, coriander, salt, and green chillies into a smooth paste. You can also use a blender to make this paste.
- Take the peel and seed out of the raw mango and remove the pulp. Next, use your hands to gently mash the pulp.
- Lastly, add the mint paste, jaggery, and some salt to the pulp.
- Give this a good stir, and then add 400 ml of cold water and mix thoroughly. Chop up half an onion and add it to the mix.
- You can eat it by itself or as a side dish with paratha and dal chawal for lunch.
Pro tip: You can store the pulp mix for up to two weeks; simply serve it with chilled water and finely chopped onion
Try this recipe before the mango season finally comes to an end for the year!
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