During summer raw Alphonso mangoes are used to make this sweet-tart side dish in our Kokani Muslim kitchens. In villages, whole raw mangoes would be slow roasted by placing them among embers till cooked. However in cities a convenient and quick option to explore is to pressure cook the raw mangoes.
This dish can also be prepared with residual raw mango cores remaining after the mangoes have been chopped for pickles.
Here is how the recipe for this dish goes:
Cooking Time: 20-25 minutes
Cooling Time: 30 minutes
So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING...
- Regional Indian Food & Travel enthusiast