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.

 

Quick Indian Salsa

A quick and easy tomato, onion, chilly and coriander relish that you can knock up in minutes.

Ingredients

1 tin Italian Peeled Tomatoes

1 medium to large onion finely chopped

3-4 green Indian chillies finely chopped

10-15 gms finely chopped fresh coriander and stalks

1tbsp fresh lemon juice

½ tsp salt

½ tsp ground cumin

You will require a hand grinder for this recipe

Serves 4-6

Grind the tin of tomatoes through the hand grinder and remove to a medium sized bowl.

Add the finely chopped onions and mix in well.

Then throw in the finely chopped coriander, green chillies, lemon juice, ground cumin, salt and give it a good stir.

Cover tightly with some cling film and leave to chill in the fridge for a couple of hours. You will notice that juices from the onions will appear on the sides; this just adds flavour to the salsa, so give it a final stir before serving. The salsa can last up to a few days in an air tight container or bowl, kept in the fridge.

Perfect with nachos, poppadoms, samosas, spring rolls, kebabs and fish 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