Raw mango loonji or launji is a tangy, sweet and spicy side dish that falls between chutney and pickle. It is a traditional ...

Do you think mangoes are only meant to be eaten raw or turned into juice? Maharashtrian mango recipes will make you think again. They have been passed down through generations, are a staple in ...

Raw mango pickle is a traditional way to preserve the fruit and create a condiment that can be enjoyed all year long. Cut raw mangoes into small pieces and mix with salt, mustard seeds, fennel ...

Ingredients 2-3 cups of grated raw mangoes, half cup jaggery, a teaspoon of ginger, one chopped green chilli, a teaspoon of oil, half a teaspoon of red chilli powder, half a teaspoon coriander ...

Prepare raw mangoes Take a pan and add chopped raw mangoes, sugar and water. Stir it well and cook it for 10 minutes on a medium flame.

Grill the mango, turning as necessary, until grill marks appear, 3-5 minutes. Transfer the mango to a bowl, drizzle with freshly squeezed lime juice and sprinkle with brown sugar and a pinch of salt.

Sip in monsoon a glass bringing of raw mango juice and fizz ups with basil and ginger. This drink is a super hydrator with a tangy punch. For extra refreshment, try adding coconut water, pineapple, ...

Raw mango, aka kacchi kairi, is basically an unripe version of the juicy mangoes we all wait for in summer. It’s green on the outside, firm to touch, and super tangy (like, make-you-squint kind ...