Mangoes – North, South, East, West Indian Recipes

Mangoes, the king of fruits, are not only delicious but also packed with essential nutrients. Across India, mangoes are utilized in various culinary forms, especially in pickles, chutneys, and juices. Each region has its unique way of preserving and enhancing the flavor of mangoes. In this guide, we’ll explore one mango pickle recipe from North, South, East, and West India, one mango chutney recipe, and three mango juice recipes. Alongside the recipes, we’ll delve into their benefits and nutritional information, ensuring you have a comprehensive understanding of these delightful preparations.

– 1 kg raw mangoes

– 1 cup mustard oil

– 3 tbsp fennel seeds (saunf)

– 2 tbsp fenugreek seeds (methi)

– 2 tbsp mustard seeds (rai)

– 1 tbsp nigella seeds (kalonji)

– 1 tbsp turmeric powder

– 3 tbsp red chili powder

– Salt to taste

1. Wash and cut the raw mangoes into small pieces.

2. Dry the mango pieces in the sun for 4-5 hours.

3. Heat mustard oil until it reaches the smoking point. Let it cool.

4. Mix all the spices with mango pieces in a large bowl.

5. Add the cooled mustard oil and mix well.

6. Store the pickle in a sterilized jar. Keep it in the sun for 5-6 days, shaking the jar daily.

– Rich in antioxidants and dietary fibers.

– Helps in digestion and boosts immunity.

– Provides 60 kcal per 100g serving.

– 1 kg raw mangoes

– 1 cup mustard seeds

– 1 cup red chili powder

– 1 cup salt

– 1 cup sesame oil

– 2 tbsp turmeric powder

– 2 tbsp fenugreek seeds

1. Wash and cut mangoes into medium-sized pieces.

2. Dry roast mustard seeds and fenugreek seeds. Grind them into a coarse powder.

3. Mix mango pieces with turmeric powder, red chili powder, salt, and ground mustard-fenugreek powder.

4. Heat sesame oil and let it cool.

5. Add the cooled oil to the mango mixture and mix well.

6. Store in a sterilized jar and keep in a cool, dry place. Shake the jar daily for a week.

– Excellent source of probiotics and vitamins.

– Enhances digestive health and reduces inflammation.

– Provides 80 kcal per 100g serving.

– 1 kg raw mangoes

– 1 cup mustard oil

– 2 tbsp mustard seeds

– 2 tbsp fennel seeds

– 1 tbsp fenugreek seeds

– 1 tbsp turmeric powder

– 2 tbsp red chili powder

– 1 tbsp nigella seeds

– Salt to taste

– 2 tbsp jaggery

1. Cut raw mangoes into small pieces.

2. Dry roast mustard seeds, fennel seeds, and fenugreek seeds. Grind them into a coarse powder.

3. Mix mango pieces with turmeric powder, red chili powder, salt, and ground spice mixture.

4. Heat mustard oil and let it cool. Add it to the mango mixture.

5. Add jaggery and mix well.

6. Store in a sterilized jar and keep in a sunny place for a week, shaking the jar daily.

– Rich in dietary fiber and antioxidants.

– Supports digestive health and boosts immunity.

– Provides 70 kcal per 100g serving.

– 1 kg raw mangoes

– 1 cup mustard oil

– 1/2 cup fenugreek seeds

– 1/2 cup mustard seeds

– 2 tbsp turmeric powder

– 3 tbsp red chili powder

– Salt to taste

– 2 tbsp asafoetida (hing)

1. Wash and cut raw mangoes into medium-sized pieces.

2. Dry roast fenugreek seeds and mustard seeds. Grind them into a coarse powder.

3. Mix mango pieces with turmeric powder, red chili powder, salt, and ground spices.

4. Heat mustard oil and let it cool. Add asafoetida and mix.

5. Add the cooled oil to the mango mixture and mix well.

6. Store in a sterilized jar and keep in a cool, dry place for a week, shaking the jar daily.

– High in dietary fiber and essential vitamins.

– Promotes digestive health and boosts immunity.

– Provides 75 kcal per 100g serving.

– 2 ripe mangoes

– 1 cup sugar

– 1/2 cup vinegar

– 1 tsp ginger, grated

– 1 tsp mustard seeds

– 1/2 tsp red chili powder

– 1/2 tsp salt

1. Peel and chop the ripe mangoes into small pieces.

2. In a pan, heat vinegar and sugar until the sugar dissolves.

3. Add chopped mangoes, ginger, mustard seeds, red chili powder, and salt.

4. Cook on medium heat until the mixture thickens.

5. Let it cool and store in a sterilized jar.

– Rich in vitamins A and C, and antioxidants.

– Supports immune health and enhances digestion.

– Provides 50 kcal per 100g serving.

– 2 ripe mangoes

– 2 cups water

– 2 tbsp sugar (optional)

– Ice cubes

1. Peel and chop the mangoes into small pieces.

2. Blend the mango pieces with water and sugar until smooth.

3. Strain the juice to remove any pulp.

4. Serve chilled with ice cubes.

– High in vitamins A and C, and potassium.

– Boosts immune system and improves skin health.

– Provides 60 kcal per 100ml serving.

– 2 ripe mangoes

– 2 cups water

– 1/4 cup fresh mint leaves

– 2 tbsp sugar (optional)

– Ice cubes

1. Peel and chop the mangoes into small pieces.

2. Blend the mango pieces with water, mint leaves, and sugar until smooth.

3. Strain the juice to remove any pulp.

4. Serve chilled with ice cubes.

– High in vitamins A and C, and antioxidants.

– Refreshing and aids in digestion.

– Provides 55 kcal per 100ml serving.

– 2 ripe mangoes

– 2 cups water

– 1/2 tsp cumin powder

– 1/4 tsp black salt

– 2 tbsp sugar (optional)

– Ice cubes

1. Peel and chop the mangoes into small pieces.

2. Blend the mango pieces with water, cumin powder, black salt, and sugar until smooth.

3. Strain the juice to remove any pulp.

4. Serve chilled with ice cubes.

– High in vitamins A and C, and essential minerals.

– Aids in digestion and provides a cooling effect.

– Provides 60 kcal per 100ml serving.

Mangoes, with their rich flavor and nutritional benefits, are a versatile fruit cherished across India. Whether in the form of pickles, chutneys, or juices, they offer a delightful culinary experience while boosting health. These recipes not only preserve the essence of regional Indian cuisines but also ensure you reap the numerous health benefits of mangoes. Enjoy these delicious preparations and embrace the nutritional goodness of the king of fruits!