Raw Mango Raite

 
 

Lunchtime during school and college years of course revolved around lunch, but not necessarily our own lunch. It was a communal thing, bunch of girls huddled together sharing their secrets and lunch boxes, gossiping and absently pecking at our food consisting mainly of chapatis and bhaji. On the day someone’s mom was inspired to pack a novelty, our lunches would be eaten much faster. My friends constantly requested raw mango raite from my mom, and whenever they spotted it in my lunchbox, I was lucky if I even got to sample it. I didn’t mind it at all as I always had my fill at home. Recently a dear friend asked for the recipe, and I took a trip down memory lane.    

 This raite as called in Marathi or Gojju as called in Kannada is sour, sweet and hot at the same time. The flavors marry together perfectly resulting in an addictive concoction. It is eaten with chapati or as chutney to add some zing to mundane food.    

Here is what you will need.    

2 tbsp oil    

Ingredients for Raite

 

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
Pinch of asafetida
1/2  tsp turmeric power
1 sprig curry leaves (chop for more flavor)
1 green jalapeno chopped
1/2 tsp cayenne pepper /Indian red chilli powder
1/2 tsp salt
1 raw mango
1 ½ cup water
little less than 1/4 cup sugar
Jaggery size of a small orange    

1. Heat oil in a sauce pan. When oil is hot, add mustard seeds, cumin seeds and fenugreek seeds. When mustard seeds start crackling, add asafoetida and turmeric.
2. Immediately add green chilli, curry leaves, raw mango. cayenne pepper and salt. Stir well.
3. Add water, cover and cook for about 10 minutes on medium heat.
4. Add jaggery and sugar. Once dissolved, taste for sweetness. if you like it sweeter add more jaggery.
5. Serve warm or at room temperature.    

 Raite    

     

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