The mango season is here! However, according to the Maharashtra State Agriculture Marketing Board (MSAMB), the supply of mangoes has gone down by 60 per cent compared to last year. But with online bulk orders, families are making the most of whatever stock they get and preserving mangoes using age- old family recipes. Here’s how:
Be it a Mimosa, or an Aam Panna with desi jeera tadka, kairi (raw mango) rules the summer drink category. Mumbai-based chef Anisha Negi recently brought raw mangoes in bulk and made large quantity of pulp and drinks that will last for months. “My grandmother used to store around five litres of mango pulp, with only a sprinkle of salt on top and in air tight container. It would last about 40 days in the refrigerator,” says Anisha.
The raw mango is also taking a Bengali avatar with aam kasundi (mustard and mango dip). Home chef Niladri Saha from Pune is making her own version at home. “Kept away from sunlight, it lasts about a month,” says Niladri, adding, “Soak the yellow and black mustard seeds in water for an hour. In a blender, add raw mangoes and mustard seeds, garlic, green chillies, oil and sugar. Blend to make a paste. It’s a great accompaniment.”
Sundried mangoes are also being used as an essential flavour while making fish curries and Indian main course dishes. Home chef Kalandi Mohapatra from Nashik says, “During the early season, when mangoes fall from the trees, they are collected and cured in salt and chilli powder in a pot. You can make the Odia dish, Amba-Charu, with these.” Soak a few pieces of the sundried mango in water. Once soft and pulpy, it can be cooked for a few minutes with tadka. It is an excellent summer dish and goes well with rice.
using a solution of salt in water.
(aam papad), made with sundried mango pulp
Blend ripe mangoes to a smooth paste,
Add 1 litre of boiling water,
Add 2 tablespoons of lime
Add 12 tablespoons (approx) of sugar
Pack in a clean bottle and let it cool, before storing
Put mango pulp in a pot and place over the stove (medium heat)
Add 60 per cent sugar of the pulp’s weight
Add 2 spoons of lemon juice and stir continuously
Once a jelly like structure begins to form, add another 2 spoons of lemon juice and stir
Store when gel-like form is attained