Smooth, creamy and absolutely delicious!
Use any soft fruit in season for this slightly tangy medley of flavours, a perfect follow-on to a spicy main course.
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
This basic mango bread uses milk powder instead of eggs. You can even use any leftover baby formula powder in its place. This bread is delicious when served hot out of the oven, but can be kept for 2 to 3 days.
Ever thought of making tasty mango pickle within minutes? Here is the traditional Kerala household instant mango pickle.
A regular in my household during the mango season, is loved in combination with steamed rice.
This is a dry chutney that is used in combination with rice porridge. When I was little, one good thing about being sick was that mom used to prepare this chutney to be eaten with porridge.
This is a tangy, sweet-sour curry made with mango and jeera. I love it with rice. You can use either raw or ripe mangoes, as long they're juicy. This dish has thin gravy, so better to nor serve with chapatis.
I've grown up on my family's mango chutney. It's tided me over many a hungry lunch with dal, raita and sabji, on top of samosas, kachauris at tea time and rolled up in bread for 'any time hunger'. Here's the recipe.