Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Raw Mango Chutney – Kerala Style

Kerala Style Raw Mango ChutneyYou cannot talk about this dish without having drool collect in your mouth. Everybody loves this chutney. Raw mango chutney is ideally eaten with kanji (rice gruel) or rice, but it can be eaten with dosa or idli also. Best way to make it is on the traditional stone grinder using very little water but you may use a mixer. You can use green chilies instead of dry red chilies.


Grated coconut – 1/2 coconut
Raw Mango – 1 small
Dry red chilies – 4 or 5
Salt to taste

Wash and peel the mango and remove the seed. Chop into small pieces. In a small kadai, dry roast red chilies for 1-2 minutes until the raw smell is gone. Coarsely grind the raw mango pieces and red chilies together in the small jar of the mixer (or traditional stone grinder) without adding water. Add a few drops of water if necessary. When these two ingredients are ground coarsely, add coconut and grind to a coarse paste. Use only very few drops of water just to aid the ingredients to blend together.

Serve with rice

Serve with rice. No tadka/seasoning is required for this chutney.

Drinks, Everyday Simple Recipes, Vegan

Almond Milk Mango Smoothie

Before the mango season is over, here is a vegan protein-rich mango smoothie.

Almond milk

Almond milk is a great alternative to cow’s milk and a healthy component for a smoothie. I am not sure if almond milk is available in the Indian markets. I followed instructions in this web site to make almond milk.

Ripe mango – 2
Almond milk – 1 glass
Sugar – 2-4 tbsp. (per preference and as per sweetness of the mango)
Vanilla essence (optional) – 2 drops
Cinnamon powder – a pinch

Peel and slice the mango into cubes and put in a blender. Add sugar and blend till smooth. You could use honey to make a non-vegan version. Add almond milk, vanilla essence, and blend again. Pour into a vessel and refrigerate. Before serving, sprinkle cinnamon powder on the surface. Serve chilled.

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Breakfast, Everyday Simple Recipes, Tiffin

Mango Cheese Sandwich

Its summer! Here is a quick breakfast sandwich to make the most out of your mango picks. Works well with kids of all ages.

Mango cheese sandwich

Ripe mango – 1
Bread slices (regular/whole wheat/multigrain)- 4
Cheese slices – 2
Amul salted butter – 1 tbsp

Wash, peel, and cut the mango into thin, flat slices. Keep aside.


Place an iron skillet on fire. Maintain fire in medium. Apply some butter on the skillet and place the bread slices. Roast only one side until light brown and crisp. Remove from the skillet and place on a plate. With the buttered crisp side of the bread facing up, place a cheese slice and layer mango slices liberally. Make sure that the mango/cheese touches the crusty side of the bread. Cover with a bread slice with buttered side facing the mango slices. Press the sandwich gently and cut it into two triangles or as desired. You can also leave the sandwich open face. You can add some black pepper for the zing if you don’t mind it crowding the mango experience.

Open face mango cheese sandwich
This must be served immediately. Toast only one side so that the side that you bite into is soft. As you dig more, you meet the crust and the sweet and salty mango cheese combination.

Dals/OzhichuKootaan/Saaru, Everyday Simple Recipes, Indian, Kerala Recipes

Manga Pulissery (Ripe Mango Yoghurt Curry)

Sweet, salty, sour, spicy..a little bit of every taste to tickle your tongue. A curry that is a concoction of unique tastes…

Mango Pulissery


Ripe mango, cut into small pieces – 2
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Water – 1 cup
Thick yogurt/curds – 2 cups
Salt to taste


For gravy:

Grated coconut – 1 cup
Jeera / cumin seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Green chilies – 3


For seasoning/tadka:

Mustard seeds – 1 tsp
Fenugreek seeds/methi seeds/uluva – 1/4 tsp
Dry red chilies – 2
Curry leaves – 2 stalks
Coconut oil – 1 tbsp
Preparation Time: 10 mins.
Cooking Time: 15 mins.

Mango and beaten curdPeel the mangoes and cut them into small pieces. In a vessel, put the mango pieces, add one cup of water. Add red chilly powder, turmeric powder, and salt. Cook for 5 mins until the mangoes are soft. Mash the mango pieces. Grind all the ingredients in the For gravy section into a fine paste. Add this paste to the cooked mango pieces. Stir and cook for 3 mins. Add one stalk of curry leaves and turn off the stove. Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter, add red chilies and remaining curry leaves. Beat the curds into a smooth paste to avoid lumps. Add this to the curry. Stir well. Do not add the curd when the curry is very hot.


Do not add the beaten curds when the curry is very hot. This will curdle it.


List of accompaniments:
Tastes great with rice.

Health Benefits/Alerts:
This yummy dish is a Kerala specialty. Its a seasonal delicacy and popular in the summer, which is the mango season. Some body types have problem with mango because it generates heat. The curd in this curry balances out the heat of the mango.

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