Mango season is approaching as well, as summer approaches. Many individuals love mangoes, and they enjoy the fruit in a variety of ways. Mangoes come in a variety of varieties, each with a unique flavour and availability throughout the nation. Although ripe mangoes are preferred, raw mangoes may still be utilised in a variety of recipes.

Raw mango, sometimes referred to as Kachchi Kairi or Kacha Aam, has a distinct flavour and is acidic. You may try several raw mango dishes this season before you sample the ripe mangoes. You should give these raw mango dishes a try this year.

Made from raw mangoes, Aam Panna (Raw Mango Drink) is a cool summertime beverage that’s ideal for beating the heat. It is a popular among many because of its sweet, spicy, and tangy tastes. After boiling and peeling, combine sugar, roasted cumin powder, black salt, and mint leaves with the raw mangoes. To suit your preferences, you may change the amount of sweetness and spice. Use ice cubes to serve cold.

Raw Pickled Mango (Kachchi Aam ka Achar)
A classic method of preserving the fruit and making a year-round condiment is to pickle raw mangos. Slice the raw mangoes into tiny pieces and combine them with turmeric, mustard seeds, fennel seeds, salt, and chilli powder. Give the mixture a few days to marinade in the sun.

Uncooked Mango Rice
This traditional South Indian recipe blends rice, curry leaves, peanuts, mustard seeds, and the acidity of fresh mangoes to create a delectable lunch. Combine cooked rice with grated raw mangoes. Next, add curry leaves, peanuts, dried red chillies, mustard seeds, and turmeric to the mixture to temper it. Serve with a garnish of coriander leaves.

Green Mango Chutney

This chutney is the ideal accompaniment to any Indian dish since it blends the sweet, sour, and spicy tastes with the acidic sharpness of fresh mangoes. Add the sugar, mustard seeds, cumin seeds, ginger, garlic, green chillies, and vinegar to the grated raw mangoes and heat until the sauce thickens. For a more intense sweetness, you may also add jaggery.

Uncooked Mango Dal
The tastes of lentils are enhanced by the tartness of fresh mangoes. Add salt, turmeric, and slices of raw mango to cooked yellow lentils. After cooking, add curry leaves, ghee, mustard seeds, cumin, and dried red chillies to temper.