Baby Raw Mango Relish

Raw Baby Mangoes Relish

Few days back I was talking with one of my friends regarding our favourite food during our childhood days. But we ended talking about a lots of dishes. She said as a kid she had a baby mango relish which was cooked by her maternal aunt. The way she described the dish I tempted to prepare that one. She gave some lead to the dish. 

When  I came to Dhanbad to visit my parents, my father insisted me to come along with him to veggies market. That market is full of organic veggies. Suddenly I saw these baby mangoes and told dad about the dish. He said let's purchase and try it in our own way. That dish became a super hit in family. So here is the recipe for all..

Baby Mangoes- 6 to 7

Panch Phoran- 1tbsp

Whole Red Chilli- 2 to 3

Salt to taste

Curry Leaves- 1string

Hing- 1/4tsp

Haldi- 1tsp

Red Chilli Powder- 1tsp

Cumin- 1tbsp

While Chilli- 2

Jaggery- 1small bowl

(Depending on the sourness of the mangoes)

Oil- 1tbsp

Panch phoran is a basic Odia spice mix. It is a combination of 5 spices. These spices are mustard, cumin, fenugreek, fennel and nigella. This spice gives a special flavourful kick to any dish. This is common but inevitable spice for every Odia kitchen.

Peel the baby mangoes and put in a bowl of water. Keep the mangoes whole and don't need to cut in halves.

Heat kadai and add oil to it. Then add panch phoran to it and let it crackle. Then add the whole chilli to it and let it allow to change colour. Then add curry leaves and hing to it and fry again.

Now add baby mangoes to it and add salt, haldi and red chilli powder to it and fry again. Cook the mangoes in low flame covering all the time. Then add 1 bowl of jaggery to it. Allow the mangoes to cook in Jaggery syrup. Slowly mangoes will be cooked and jaggery syrup will be thick. Then switch off the gas.

While the mangoes are being cooked, dry roast the cumin and dry chilli separately. Then let it cool down and mix together and make a coarse  powder.

After switching off the gas add the roasted cumin and chilli powder and mix properly. This can be stored in fridge for a week. This can be served with rice, roti or parathas.