Recipe credit: Darshana Muzumdar
Serves 4 people as a part of an Indian meal.
Ingredients
- 2 raw green mangoes
- 3-4 byadgi red chillies broken in half or into three pieces
- Jaggery equal in quantity as the raw mango pulp
- 1 tbsp groundnut or coconut oil
- 1/2 tsp mustard seeds
- 2 sprigs curry leaves
- Salt to taste
Method
- Wash and cut the raw mangoes in half and remove the seeds.
- Boil the mangoes in half a cup of water to cook them till they are soft. (Do not add too much water as there should be very little water left once they are cooked.)
- Let them cool slightly. Mash the mangoes till they become a uniform pulp. Measure the pulp.
- Add salt and jaggery to taste.
- Cook the mixture till the jaggery is dissolved.
- Heat oil in an iron tempering ladle. Add the mustard seeds, red chillies and curry leaves. Let the mustard seeds splutter or pop.
- Transfer this to the mango pulp mixture.
- Mix gently and serve as an accompaniment in an Indian meal.
For the Whole-Food Plant-Based (WFPB) version:
- Replace jaggery with dates. If the dates are not the soft variety, cook them with the raw mango so they become soft and easy to mash.
- Do not use oil. Heat the ladle and dry roast the mustard seeds on medium to high heat till they splutter. Transfer this to the mixture.
- Lower the heat and dry roast the red chillies and transfer them to the mixture.
- Dry roast the curry leaves till they are slightly brown. Transfer them to the mixture.
- Mix well and serve.
Note: This raita can last for 4 or 5 days in the refrigerator.