There’s something about the tangy, mouth-watering flavour of kachcha aam that defines the Indian summer. Whether you grew up nibbling on raw mango slices covered with salt and chilli, or savoured mum’s chutneys and pickles, there’s something incredibly comforting about its sharp, refreshing taste. If you’ve got raw mangoes at home, it’s time to turn them into something absolutely delicious. Here are seven raw mango recipes that are not just easy but genuinely delightful.

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1. Kachcha aam panna recipe

Ingredients:

2 large raw mangoes

4 tbsp sugar or jaggery (adjust to taste)

1 tsp roasted cumin powder

1/2 tsp black salt

A few fresh mint leaves

Water

Ice cubes

Method:

Boil the mangoes until soft. You can either simmer them in water or pressure cook them for 2-3 whistles. Once cool, peel the skin and scoop out the pulp. Blend the pulp with sugar or jaggery, roasted cumin, black salt, and mint leaves. Add enough cold water to reach your desired consistency. Adjust the seasoning, pour into glasses, drop in a few ice cubes, and garnish with mint.

2. Kachcha aam chutney recipe

Ingredients:

1 medium raw mango, peeled and chopped

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

1–2 green chillies

Salt to taste

1 tsp sugar

1 tsp roasted cumin powder

A splash of water

Method:

Add the chopped mango, coriander, mint, chillies, salt, sugar, and cumin to a blender. Pour in just a little water and blitz until smooth. Taste and adjust seasoning. Keep it refrigerated and enjoy.

3. Raw mango dal recipe (Andhra-style mamidikaya pappu)

Ingredients:

1 cup toor dal

1 small raw mango, chopped (you can leave the skin on)

2 green chillies

1/2 tsp turmeric

Salt to taste

For tempering:

1 tbsp ghee

1 tsp mustard seeds

2 dry red chillies

1 tsp cumin seeds

A pinch of asafoetida (hing)

A few curry leaves

Method:

Pressure cook the toor dal along with the chopped mango, green chilli and turmeric until soft. Once done, mash the mixture lightly and add salt. For the tempering, heat ghee in a small pan, and add mustard seeds, cumin seeds, red chillies, curry leaves and hing. Let them crackle and pour the aromatic tadka over the dal. Stir well and serve hot with steamed rice.

4. Kachcha aam murabba recipe

Ingredients:

2 cups grated raw mango

2 cups sugar

1/2 tsp cardamom powder

A few saffron strands (optional)

Method:

In a heavy-bottomed pan, cook the grated mango with sugar on low heat, stirring continuously. As the sugar melts and the mixture thickens, it will take on a glossy texture. Add the cardamom powder and saffron strands (if using) and continue cooking until it reaches a jam-like consistency. Let it cool completely, then transfer to a clean jar.

5. Aam ki launji recipe

Ingredients:

2 raw mangoes, chopped

1 tbsp mustard oil

1/2 tsp nigella seeds (kalonji)

1/2 tsp fennel seeds

1/4 tsp turmeric

1 tsp red chilli powder

4 tbsp jaggery (or more to taste)

Salt to taste

Method:

Heat mustard oil in a pan until it starts to smoke, and then reduce the heat. Add the nigella seeds and fennel seeds, letting them sizzle. Toss in the mango pieces along with turmeric and chilli powder, and sauté for a minute. Add jaggery and a small splash of water, stirring well until the jaggery melts. Let it simmer until the mango softens and the mixture thickens slightly. Serve with puris, rotis or even as a tangy side with rice dishes.

6. Raw mango rice recipe

Ingredients:

1 cup grated raw mango

2 cups cooked rice (preferably cooled)

1 tbsp oil

1 tsp mustard seeds

2 green chillies, chopped

1 tbsp chana dal

1 tbsp urad dal

A pinch of asafoetida (hing)

A few curry leaves

Salt to taste

2 tbsp roasted peanuts (optional)

Method:

Heat oil in a pan and add mustard seeds, followed by chana dal, urad dal, green chillies, hing, and curry leaves. Let the dals turn golden, then add the grated mango and sauté for a couple of minutes. Add salt, mix well, and then fold in the cooked rice until everything combines well. Toss in roasted peanuts if you like a bit of crunch. Serve warm with papad or curd for a satisfying, tangy lunch.

7. Instant kachcha aam pickle recipe

Ingredients:

2 raw mangoes, chopped

1 tsp fenugreek seeds

1/2 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

1 tsp mustard seeds

2 tbsp mustard oil

Method:

Dry roast the mustard and fenugreek seeds, and then crush them coarsely using a mortar and pestle. In a mixing bowl, combine the chopped mango with salt, turmeric, red chilli powder and the freshly ground spices. Heat the mustard oil until it begins to smoke, then cool it slightly and pour over the mango mixture. Stir everything together and let it rest for 4-5 hours. Store in a clean jar and refrigerate – it’s ready to eat almost immediately and stays fresh for up to a week.

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