In South India, we really love mangoes! In the summer months we could live off sweet, creamy orange mangoes. But the star of this recipe is the raw green mango.
'Manga Thundam', literally means 'little raw mango pieces'. It's a classic South Indian condiment that can be served alongside any meal. We know British people love their pickles: pickled cabbage, pickled onions, cheese and pickles, picallili.... This is our South Indian addition to your pickle collection!
The crunchy raw mango has a delicious sour tang, and the tempered spices add heat and a wonderful savoury flavour. Our recipe opts for Himalayan pink salt as we think it adds a nice earthiness.
At our grandparents' home in South India we love picking mangoes straight off the trees to make this recipe but you should be able to find green mangoes in most Asian stores.
This spicy, sharp salsa pairs extremely well with creamy curd rice, or as a topping for a bowl of yoghurt, but you can also add it to sandwiches, wraps and salads to add extra flavour and crunch or use as a healthy dip for tortilla chips.
We'd love to hear what you use it for!
N & N
2 medium raw green mangoes
1/2 tsp chilli
1/8 tsp asafoetida
1/4 fenugreek seeds toasted and powdered (optional)
1/2 tsp himalayan pink salt + more to taste
1.5 tsps sunflower oil
1/4 tsp mustard seeds
1. Chop the mangoes into small pieces and place in a bowl. Add all the spices on top of the mango but don't mix yet!
2. The most important part is the tempering: heat the oil in a pan and add the mustard seeds. When they start to splutter add the mixture over the top of the spices. It should makes a delicious sizzling sound! Mix the spices and tempering though the mango and it's ready to serve.
The salsa can keep in the fridge in an airtight container for up to 2 days.