6 Ways to Enjoy Kachha Aam This Season - Tassyam Organics

6 Ways to Enjoy Kachha Aam This Season

Before everyone's favourite, sweet and ripe mangoes make a comeback for the summer season, let's take a moment to appreciate the green, unripe and sour mangoes, popularly known as kachha aam or amiya in Hindi. Raw mangoes are rich in Vitamin C, Vitamin A, Vitamin B6, calcium, magnesium and iron. They are also packed with many powerful anti-oxidants and add a strong sour punch to any dish they are added to. Let's see at different ways you can make the best use of these green mangoes this season.

1. Aam panna

Aam Panna is that nostalgic drink that we used to drink at our grandparent's house every summer vacation. Not only is aam panna delicious and soothing during the scorching heat, it is packed with so much nutrition and benefits. Some of them are keeping the body hydrated, protecting from the intense summer heat, boosting digestion, and is also an excellent source of Vitamin C and Vitamin E. In addition to the benefits of raw mangoes, aam panna makes use of spices like cumin powder, mint, cardamom powder and pepper.

2. Raw Mango Chutney

Is it possible that there is a mention of something sour and we do not talk about chutney? No, absolutely not. The best part about this raw mango chutney is that it is perfect for people who do not like sour foods because it contains a balance of sourness and sweetness.

A good raw mango chutney is made using raw mangoes, sugar, red chilli powder, ginger, salt, cumin seeds, lemon juice and turmeric powder. This chutney will pair well with parathas, pulao, thepla, actually everything that you can think of.

You can also try this Green Mango and Mint Chutney if your palette is towards enjoying sour flavours.

3. Raw Mango Salad

Raw mango salad is a very popular way to use raw mangoes in Thai cuisine. It is highly nutritious but at the same time, low in calories and fat content. You can enjoy it as a side dish or add chicken/shrimp/tofu to make it into a complete meal. A simple salad can be made by adding slices or cubes of raw mangoes with some jalapenos, sweet onion, salt and pepper. The proper Thai version is made with shredded unsweetened coconut, bean sprouts, cilantro, coarsely chopped peanuts/cashews and fresh basil. The dressing can be made with soy sauce, lime juice, brown sugar and Thai chile sauce or dried chilli flakes.

4. Raw Mango Popsicles

We know it might sound a little weird having a popsicle with sour notes of raw mangoes, but trust us, this popsicle is everything you would not expect it to be. It is sweet, tangy and refreshing- perfect for a summer afternoon. Apart from the use of raw mangoes and sugar, these popsicles include mint leaves, cumin powder, black salt and ginger, which we all know are amazing for our body.

5. Dal with Kacchha Aam

Toker Dal or Kacha Aam Dal is a Bengali delicacy. "Tok" means sour in Bengali and the sourness comes from unripe mangoes or kaccha aam. Usually masoor dal is used to make Toker dal, but few people also use arhar dal giving it their own touch. This delicacy also makes good use of turmeric powder, red chillies, mustard oil, bay leaf and Bengali Panchphoron masala.

6. Aam ka achaar

Just in case you were not aware of the fact that everyone's favourite aam ka achaar is made using raw mangoes and not the ripe ones, we are glad to enlighten you. The time between chilly winters ending and scorching hot summers beginning is the right time to make some delectable achaar. Use of good quality spices like hing, red chilli powder, mustard oil, turmeric powder, fennel seeds and fenugreek seeds makes for a lip-smacking pickle which is great as accompaniment to your meals. If you do not want to go through the mess of making a pickle at home, then shop Tassyam VP Premium Mango Pickle made using Hingwale Hing and other select spices.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.