All that I can remember when I eat this is secretly stashing my lunch-bag packed for school with some raw mangoes that fell from our Mango tree during the season. We had two lovely, huge Mango trees at home. “HAD” Sad but true, one very close to the gate & it fell one nasty stormy night blocking the road in front of out house & we lost electricity as it brought down the electricity pole along with it. We had to sit in darkness for almost for a couple of days till the power lines were restored. Sadly the other one had to be cut down 4-5 yrs after the first one fell because of old age.
I went to school with a bunch of other kids on an auto-rickshaw. Singing, eating & chattering all the way. Was so much of fun. We were a bunch belonging to different classes. I lived like 10 km away from school. But thoroughly enjoyed jumping into the auto rickshaw & having a ball. 🙂 Yes, coming back to my stash of raw mangoes in the lunch bag, as few of my classmates went home for lunch I would hand it over to them & ask them to mix it up with the required ingredients to prepare this or just ask them to chop it up into wedges & pack some salt & red chilli powder & pack it back to class. Afternoon sessions were then fun… the box with the raw mangoes & the masala were passed around carefully during class & we would devour all of it till we licked our fingers clean. I was allowed to eat this only once in a while as an overdose can make you sick.. Oh such fun days those were, first the secret picking from the ground since mum wouldn’t approve eating too much of it, she would let me carry some approvingly maybe once a fortnight, but then the girls in class would demand for some almost every couple of days :)).
This is something that takes me down memory lane.. such warm & fond memories :))) This is easily available in small carts in and around Mangalore & small towns around Mangalore when it is the mango season. It is a very popular snack loved by people from all age groups. Many refer to this recipe as an instant mango pickle. It tastes just like a pickle because it has all the similar flavours other than excess oil & salt.
Ingredients: (Serves 2) Preparation Time: 5 mins
Raw Mango – Use the variety you like, I always preferred my home-grown variety but now I usually use Totapuri variety.
Tip: Use a variety that isn’t too sour. Raw mangoes which are just beginning to ripen also taste good as they add a lovely sweetness to the sour & the hot recipe.
Asafoetida – a pinch
Red chilli powder – 1/2 tsp, adjust according to you taste
Turmeric powder – a pinch
Sambar powder – 1/2 tsp
Coconut oil – 1 tsp, adds an authentic touch, if you can’t consume coconut oil then add some extra virgin olive oil
Salt to taste
You can grate or finely chop the raw mangoes. Throw away the kernel & the fibrous covering around the kernel. Throw the chopped or grated raw mango into a bowl, add all the spice powders, asafoetida, salt & oil. Give contents of the bowl a good mix. Dig in to the bowl to check & adjust the salt & spice. That is it your done.. 🙂
If you have some patience, cover the bowl & let the raw mango pieces absorb the salt & other flavours.
Serve as is, as a side or as a snack.