Mango, that much-loved ‘King of Fruits’, has finally hit local markets. Being one of the most versatile fruits, it can not only be eaten as-is but also made into pickles, chutneys and desserts. Even before it turns ripe, the sweet-and-sour raw mango is relished across much of India. For instance, chopped unripe mango is often used to add a burst of flavour in chaats. Before the ripe varieties of mangoes steal the show, it’s time to make use of the raw version.
In an attempt to celebrate the raw mango, Mid-day Online reached out to city chefs and asked for innovative recipes that go beyond the classics. They say that the unripened fruit can shine in curries and chutneys, as well as a ceviche during this time of year.
Cheemen Manga Charu by Chef Deepti Jadhav, ITC Grand Maratha, Andheri (East)
At ITC Grand Maratha, Chef Deepti Jadhav uses the season’s newest entrants in a traditional curry from Kerala called the Cheemen Manga Charu, which has prawns and raw mango cooked in a creamy coconut gravy. Jadhav, senior sous chef at the five-star property says she uses raw mangoes quite frequently this time of the year particularly as a souring agent in her curries because they give it a mild sour flavour that helps balance them. She explains, “The raw mangoes are added to the gravy to impart fruity tartness which is absolutely amazing. It also helps to cut down the sweetness of coconut milk.”
Ingredients (Serves 4):
Coconut oil – 1 tbsp, mustard seed ½ tsp, fenugreek seed – 1/4 tsp, ginger garlic paste – 2 tbsp, slit green chilies – 2 nos, turmeric powder – 1/2 tsp, coriander – 1 tbsp, Kashmiri red chili powder – 1 tbsp, raw mangoes – 1 cup, tomatoes – 1 cup, prawns (cleaned and de-veined) – 600 gms, coconut milk – 1 ½ cup, salt to taste, water, curry leaves – 1 sprig.
1. Heat oil in a large pan over a medium high heat.
2. Splutter mustard and fenugreek seeds.
3. Add ginger and garlic paste.
4. Add chopped tomatoes and saute well.
5. Add slit green chilies, curry leaves and fry for a minute.
6. Stir in turmeric, coriander and red chili powder.
7. Add mangoes, prawn and enough salt.
8. Saute it for a minute and add coconut milk and enough water to make thick gravy.
9. Cook covered for about 6-7 minutes or until prawns are cooked through.
10. Garnish with curry leaves and serve with hot rice.
Rustic raw mango seafood ceviche by Chef Jerson Fernandes, Novotel Mumbai Juhu Beach, Juhu
Why use raw mangoes only in curries when you can also use it to make a mouth-watering ceviche? Executive chef Fernandes sees a lot of potential in using the fruit this season for the dish, which he pairs with balsamic glazed beetroots and guacamole. He not only uses the unripe fruit in the ceviche but also adds it to the guacamole. “This is an incredibly interesting dish where the raw mango adds flavour and texture to the ceviche. It`s perfect for the summer and enjoyed by all,” he shares.
For seafood ceviche
Chopped raw mango – 100 gms, diced grilled prawns – 3 tbsp, diced grilled fish – 3 tbsp, garlic mayonnaise – 2 tbsp, chili flakes – 1 pinch, lemon – 1/2 (squeeze), tomatoes – 1 tbsp, onions – 1 tbsp, onions – 1 tbsp, green chillies – 1/2 tbsp, crushed black pepper and salt to taste.
For balsamic glazed beetroots
Boiled beetroots (diced) – 5 tbsp, reduced balsamic vinegar – 2 tbsp, coriander (chopped) – 1 tbsp, crushed pepper and salt to taste, chili flakes (optional) – 1 tsp.
For the guacamole
Avocados (diced) – 4 tbsp, onions (chopped) – 2 tbsp, tomatoes (chopped) – 2 tbsp, coriander (chopped) – 2 tbsp, chillies (chopped) – 1 tbsp, garlic mayonnaise – 1 tbsp, crushed pepper and salt to taste, lemon – 1/2 (squeeze), raw mango (grated) – 50 gms.
1. For the ceviche, mix all ingredients together and allow to rest in a refrigerator or at room temperature.
2. For the glazed beetroots again, mix all ingredients together and allow to rest in a refrigerator or at room temperature.
3. For the raw mango guacomole, mix all ingredients together and allow to rest in a refrigerator or at room temperature.
4. Plate all elements using a ring mould (Ensure the ring mould is oiled from the inner side so that demolding becomes smooth and easy). Garnish with pan tossed cherry tomatoes, garlic mayo drops, micro greens, coral net and charred orange wedge.
5. Before serving squeeze a lemon and serve chilled or at room temperature.
Raw mango salad from Chef Ansab Khan, Burma Burma, Fort
Innovating with a regular salad, Chef Khan uses the raw mango to add a sweet and sour flavour to the mix because like Indian cuisine even Burmese food uses mangoes. He uses roasted gram flour, lettuce, onions, peanuts, lettuce and honey, which lends it a sweet taste while retaining the nuttiness and freshness from the ingredients. He explains, “The raw mango salad gives you exactly what is expected – it’s got a nice punch from roasted chilli, crunch from peanuts and a bit of sweetness from brown onions.”
Raw mango (shredded) – 1 cup or 200 gms, cabbage (shredded) – 1/2 cup, lettuce (shredded) – 1/2 cup, onion (sliced) – ½ nos, brown onion – 2 tbsp, roasted gram flour – 1 tbsp, chilli oil – 2 tbsp, roasted chilli powder – ½ tsp, roasted peanuts (crushed) – 2 tbsp, honey (if mango is very sour) – 1 tsp, salt to taste.
1. Roast the gram flour on a slow flame till its slightly brown and the raw flavour is gone.
2. Heat oil and fry the sliced onion until golden; drain the oil on kitchen tissue.
3. Roast the peanuts well and take off the husk.
4. In the same oil used for frying the onions, after you are done and it is lukewarm, add ½ tbsp of chilli powder to it.
5. In a mixing bowl, take all the above ingredients together and mix gently by hand and the salad is ready.
Raw mango and prawn curry by Chef Ranveer Brar
Chef Ranveer Brar takes India`s love for curries and mangoes to suggest making the raw mango and prawn curry that is familiar, easy and popular around the country. He explains, “Raw mango in a curry is a very interesting combination and is quite prevalent in many regional cuisines like raw mango fish curry in Kerala or Bengal. The tanginess of the unripe mango adds a freshness to the curry, a different dimension from the usual gravies.” It is not only that but also that the seasonal fruit is refreshing and beneficial for healthy is what makes it ideal to cook with.
For prawn marinade
Prawns (de-veined) – 2 cups, turmeric powder – 1 tsp, red chili powder – 2 tbsp, ginger and garlic – 2 tbsp, lemon wedges – 2 nos.
Oil – 3 tbsp, mustard seeds – 1 tsp, ginger (julienned) – 1 tbsp, green chilies (chopped) – 1 tbsp, onion (sliced) – 1 cup, curry leaves – 6-7 nos, salt to taste, coconut milk – 1 cup, raw mango (cubed) – 3 tbsp.
1. For prawn marinade, combine all the ingredients and coat the prawns with marinade very well. Keep aside.
2. Heat oil in a pan. Add mustard seeds, when they splutter add ginger and green chilies and saute for a few seconds.
3. Add onion and curry leaves, cook till translucent. Add salt and coconut milk and mix well.
4. Add marinated prawn raw mango and mix well. Cover and cook for 10 minutes or till prawns are cooked. Serve hot with rice.
Kolkata beetroot chops with raw mango chutney by Chef Sarfaraz Ahmed, Tresind Mumbai, Bandra Kurla Complex (Bandra East)
Building on their love for the Kolkata beetroot chop, Chef Ahmed couples the dish with a delicious raw mango chutney using raw Ratnagiri mangoes. “Our raw mango and kasundhi chutney is efficiently balanced with green chilies and sugar that combines well with the acidity. Beetroot has an earthy flavor that imparts a natural sweetness. To cut down the sweetness we needed an ingredient that could provide acidity and balance the sweetness,” he says, adding that raw mangoes also aids digestion.
Beetroot – 500 gms, beans – 100 gms, carrot – 100 gms, potato – 200 gms, ginger – 50 gms, green chillies – 50 gms, kitchen king – 25 gms, chaat masala – 40 gms, coriander (whole) – 50 gms, cumin (whole) – 15 gms, cinnamon stick – 5 gms, clove – 5 gms, green cardamom – 20 gms, bay leaf – 2 nos, red chilli (whole) – 10 gms, nutmeg – 2 gms, panko for coating, tempura flour – 400 gms, salt to taste.
Raw mango chutney
Ginger chopped – 30 gms, green chilli (chopped) – 15 gms, kasundhi paste – 150 gms, raw mango – 350 gms, fresh cream – 25 ml.
For beetroot chops:
1. Chop the beans, potato, beetroot and carrot into dices.
2. Fry beans, carrot, potato and beetroot.
3. Combine all the carrots, beets, potatoes and beans and pass it through a mincer machine.
4. In a hot pan, combine coriander whole, cinnamon stick, cloves, green cardamom, bay leaf and whole red chilli. Roast all the masalas lightly and grind to a fine powder.
5. To the minced mixture, add roasted masala, chat masala and kitchen king masala and mix well.
6. Make thick tempura batter by adding water to it. Whisk it properly to avoid lumps.
7. Shape minced mixture to equal size patty. Dip in tempura batter and then coat it with bread crumbs
8. Fry till crispy before serving.
For raw mango chutney:
1. Combine all the ingredients in a blender and blend it to a smooth chutney. Adjust the seasoning with salt and sugar.
1. Fry the patty to a crisp texture. Top up with the kasundhi chutney and garnish with microgreens.
2. Add beetroot chips on top (optional).
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