7 traditional ways India enjoys raw mango during summer

Come summer and Indian kitchens are full of the sharp and tangy aroma of raw mangoes. Also known as kaccha aam or kairi, it is the unripe mango fruit, which is full of tanginess and nutritional benefits. It is known for its cooling properties and the refreshing sourness not only adds depth to dishes but also helps combat the intense heat, making it a seasonal essential. Here are seven traditional ways raw mangoes are consumed across India.

This is the most iconic raw mango preparation. It is a refreshing drink made by boiling or roasting raw mangoes and blending the pulp with mint, roasted cumin, black salt, and sugar. It is known for its cooling properties and helps prevent heatstroke.

Across India, this pickle is celebrated with same joy. It is made by sun-drying raw mango chunks, which are combined with mustard oil, salt, and a mix of spices like fenugreek, fennel, and red chilli powder. Furthermore, it is exposed to sunlight and can be preserved for months. It goes well with paratha, cheela, and biryani and even regular dal rice.

In regions like Andhra Pradesh and Telangana, raw mango is added to lentil preparations to create a comforting dish known as mango dal. It is mostly enjoyed with rice, as the tanginess of mango balances the earthiness of the dal, and it pairs well with the sweetness of steamed rice.

It is also known as Mango Sadam. The dish features grated raw mango mixed with cooked rice and tempered with mustard seeds, curry leaves, peanuts, and green chillies. It makes for a comforting and light meal. To make this dish, heat oil and add mustard seeds and curry leaves and then saute grated raw mango until they become a bit tender. Once done, add spices and cooked rice.

This is more of a condiment enjoyed in Northern India and is a a sweet-and-sour relish made by cooking raw mango pieces with jaggery, fennel seeds, and spices. It goes well with stuffed paratha and cheela.

Raw mango is also used in salads. When tossed with onions, green chillies, coriander, and a sprinkle of salt and spices, it makes for a comforting and cooling dish that pairs well with rice dal.

This one is enjoyed across India. As a condiment, it is made with raw mango, coriander leaves, ginger, garlic, green chilli, and salt. A hint of mustard oil makes it perfect deal that can be enjoyed with any savoury dish.

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