The monsoon has arrived and it’s time to say bye bye to the king of fruits in India- The Mango. I’m glad that I enjoyed eating the fruit through the summer and tasted many varieties. Ate it raw, pulped it, pickled it, brined it, made instant onion mango pickle, cooked chitranna, made lentils with raw mango (touvve), made tokku, also made a spicy red chutney (maavinkaayi chutney) and the green chutney frequented the kitchen regularly. Other than these, made sweet things like juices, shakes, murramba, trifle, ice-cream, pana cotta and with this post on salsa I made it back to the spicy flavour using this wonderful fruit.
I know, I could not post many things that I tried and hopefully I will share them in future but for now it’s the salsa recipe which I had to share here, as it’s super easy to make and was a super hit at home. With the football season roaring at home it has been a perfect dip for munching while watching games and I was more than happy to give it to the kid as it’s rich in minerals, is healthy and low calorie too. To add to it’s advantage it is also gluten free, vegan and completely dairy free. Since it’s is gluten free, I’m sending it to my event ‘ONLY’ Gluten Free cooking, hosted here through this month.
While making Mango Salsa, one has to find a delicate balance of sweet, sour and spice, by not letting one flavour over power the other. The salsa had fresh ingredients going into it which were bursting with flavours. It had predominantly sweet, sour flavour and by the time one could confirm on the two, the spice kicked on the palate. The flavours were refreshing and elevated the mood.
The mango used here is not completely raw but is not ripe either, it is somewhere in the middle, hence has a sweet sour taste. The fresh flavours came from the cilantro and spring onion greens. The spice came from freshly cut chillies and to balance the heat, the lemon enhanced the sourness. One has an option of cubing the mangoes but I preferred it grated as the mixture blends well and comes out uniform in texture. Plus, grating enables easy eating too.
The salsa goes well with nacho chips, crackers, khakra, chips, basically anything crisp and savoury to munch. So try the salsa and munch through the last few days of football season .
Raw Mango Salsa
Preparation Time: 10mins | Makes: 1cup | Serves:3-4 | Difficulty Level: Easy
1/2cup grated raw mango (sweet-sour kind)
1medium tomato, finely chopped
juice of half a lemon
1big red chilli, finely chopped
2jalapeno slices in brine, chopped finely
1tsp of jalapeno brine*
handful of coriander, chopped
2spring onion whites (small sized), finely chopped
2tbsp of chopped spring onion greens
salt to taste
Mix all the ingredients together except the salt**. One can keep the mix refrigerated in a air tight container for 3-4 days. When required add salt and use immediately.
*The jalapeno brine adds an amazing taste to the salsa, try it to confirm.
** Adding salt releases water, hence it should be added just before serving.
Coming to the winner of ‘ONLY’ Summer Food and Drinks. I have picked the winner randomly based on the round up posted here by Shailaja.
The winner is Rafeeda AR from the big sweet tooth. Congrats dear Rafeeda, you have won a Tarla Dalal cook book sponsored by www.tarladalal.com. Please mail me your address in India with a landmark, along with pin code, cell number/landline number to firstname.lastname@example.org within next 48hrs. Also, please let me know in which way you are following my blog publicly.