For many, kancha aam (raw mango) is more an emotion than food. It has many childhood memories attached with it — from buying some achaar from the achaar kaku near the school gate and sneaking in some aam makha on those comics-marathon summer-vacation afternoons to popping aam candies on bus or train rides. While those days are gone, kancha aam and the foods made from it still remain popular. So, here are three recipes — aam makha with a twist, aam candy and aam jelly — to try this summer and raise a toast to childhood.
Kancha aam makha
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Tangy, spicy and mouth-watering — this aam makha recipe is for keeps.
Ingredients:
- Raw mango cut into small cubes (peeled and deseeded): 2 mangoes
- Tomato and mint paste: 2 tablespoons
- Black salt and lemon juice paste: To taste
- Jaggery: To taste
- Red chilli powder: To taste
- Mustard oil: 2 tablespoons
Recipe:
- Add all the ingredients to a bowl, mix well and enjoy
Tip:
- You can also use grated mango
- Try not to store in the refrigerator for more than 6-7 hours
Sweet ‘n’ sour kancha aam candies
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Love candies? Have you tried the raw mango and mint combo?
Ingredients:
- Grated raw mangoes (peeled and deseeded): 3 mangoes
- Jaggery: 1 medium cup
- Rock salt: To taste
- Mint leaves: 5-6
- Ripe mango pulp: 1 small cup
Recipe:
- Add jaggery to a nonstick pan and keep stirring until it has completely melted. Keep the flame low
- Add rock salt and mango pulp. Mix and cook on low flame until its sticky and there is no excess water residue on the pan
- Add the grated raw mangoes and mint. Give a quick mix. Turn off the heat
- Make small balls with the mixture since it’s warm but okay to touch
- Put them in a container and refrigerate for 30-45 minutes and enjoy
Tip:
- Keep the container in the refrigerator
- Best to store for maximum 3-4 days
- You can attach toothpicks to the candies while making them to give a lollipop-like look if you are treating the kids (or yourself)
Kancha aam’er jelly
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Perfect to go on your sourdough, bruschetta or roti rolls, this jelly can be a surprise gift to your mom or grandma who were the source of all things achaar, jam and jelly at one point of time. Or, offer your colleagues at work a slice or add to the list of what to keep on the menu for all summer soirees at home.
Ingredients:
- Raw mango, cut into cubes: 2 mangoes
- Sugar: 1 medium cup
- Rock salt: 1 small pinch
- Black raisins: 10-12
- Kiwi: 1
Recipe:
- Boil the mangoes until soft. Peel the skin and deseed
- Mash the kiwi after peeling off the skin
- Soak the black raisins in water for minimum 30 minutes
- In a nonstick pan, add sugar and turn the heat to low. Allow the sugar to melt, stirring continuously
- Now add mango and stir well. Cook for 10-12 minutes on low heat with a lid on
- Uncover, add salt and kiwi, mix well. Cook for 2-3 minutes before adding the raisins. Turn the heat off
- Bring the jam to room temperature before using
Tip:
- You can store the jam in the refrigerator in an airtight container for 2-3 days
- Do not use wet spoon to scoop the jam
- You can also use jaggery or brown sugar in place of regular sugar
