Replace raw mangoes with gooseberry or blackcurrant for a recipe twist.Serve this pickle with deep fried bhajiyas and enjoy.Kuttur (Low-cal Kachi Keri Aachar) IngredientsRaw mango 3 to 4 grated Water 1cupVinegar 2 tspKalongi 1/4 tspSalt to tasteChilli powder 2 tspSaunf 1/4 tsp (half whole, and ferro titanium half powdered)MethodMix all the above ingredients and let it sit in a jar for three-four days.Garnish with peanuts and coriander leaves.Once cooled, fold in the hung curd and whipped cream. Pipe and set these in shot glasses and enjoy your summer dessert. Cook it till it gets soft and mashable like a puree. here are a few classic ways to add them to your meals Indian twist to UK’s fruit fool IngredientsRaw mangoes 3 to 4 (peeled and chopped)Castor sugar 3 to 4 cupsFennel seeds 1 tspGrated ginger 1 Chili powder 1 tspWater 2 cupsHung curd 1/4 cupWhipped cream 1 cupMethodBoil the raw mango with castor sugar, fennel seeds, ginger, chili powder and water.Then add the raw mango.Nothing spells summer like the aroma of raw magoes or kachi kairi.Thai Raw Mango SaladIngredients:Totapuri (raw mango) 2Dressing:Garlic chopped 1 tspFresh red chilly 1Lime juice 2 tbspSugar 2 tspSalt to tasteFish sauce 1 tsp (optional)Peanuts 2 tbspChopped coriander leaves for garnishingMethod:Grind the red chili, lime juice, sugar, fish sauce, salt using a stone mortar and pestle
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