Ambyache Sasav
Ambyache Sasav

Pooja Patel

Mango season is here! And if you love devouring mangoes or any delicacy that has mangoes in it, then you are in for a treat! We bring to you a fine list of recipes, specially curated by master chefs, from different regions across India.

Recipes by Ranveer Brar, celebrity chef & restaurateur

Sindhi Beendi/Kaddukash Pickle

Sindhi Beendi/Kaddukash Pickle

Prep Time: 1 hour, Cook time: 10 minutes
Makes: 2½-3 kg
200 ml mustard oil
2½ kg green rajapuri mangoes, grated
25 gms fenugreek seeds
25 gms fennel seeds
1 tbsp black pepper, coarsely ground
1 tbsp black cumin seeds
2 tbsp nigella seeds (Kalonji)
3 blades mace, powdered (Javitri)
½ tsp nutmeg, freshly grated
2 x 1” cinnamon sticks
250 gms achar masala (commercially available pickling spice mix)
3 garlic cloves, peeled
80 gms pickling salt
3 tsp acetic acid
Optional: Small pieces of muslin cloth (baby handkerchief-sized)
In a pan, heat the oil, till the smoking point, turn off the flame and leave aside to cool completely. Meanwhile, in a large, clean dry mixing bowl, combine the grated mangoes with the spices, the pickle masala, garlic, salt and half of the cooled oil. Mix it all.
At this point, you can choose to go the traditional way and tie small portions of this mixture in pieces of muslin cloth to make little bundles or just transfer the mixed pickle to a sterilised, clean, dry pickle jar.
If storing in a jar, add the remaining cooled oil and acetic acid to the mixture and mix thoroughly. Transfer to sterilised, clean, dry pickle jar.
If packing in bundles, fill the pickle jar in which you will store your pickle with water. Pour this water into a large pan and bring it to a boil. Allow it to cool completely and stir in the acetic acid and remaining cooled oil.
Pour back into the jar.
Tie the mixed pickle into little bundles and drop into the jar, ensuring that they are completely immersed in the prepared water and not floating on the surface. To do this, press the bundles with your hand. Repeat every 5-6 days. When done, the pickle can be savoured a bundle at a time. Either way, the pickle will be ready in 15-20 days. Properly made and stored, the pickle will last over a year.
Shrimp & Mango Salad

Prep time: 10 minutes, serves: 2
Ingredients for shrimp:
200 gms shrimp, cleaned
Salt as per taste
1 tbsp olive oil
½ no lime juice
Ingredients for mangoes:
100 gms totapuri mango (any semi ripe mango), Julienne
½ onion, sliced
¼ cup sweet corn, cooked
5-6 cherry tomatoes, cut in halves
2 cups arugula leaves
Ingredients for dressing:
2 tbsp lemon juice
2 tbsp olive oil
1 tsp lime zest
Aapply salt, oil and lime juice to pieces of shrimps.
Heat a non-stick pan and put shrimp in it. Cook for 2 minutes on each side. Remove and keep aside to cool down.
Meanwhile, add all the ingredients of dressing in a small bowl and mix well.
In a mixing bowl, add mango, onion, cherry tomatoes, prepared shrimp, arugula leaves and dressing.
Toss well and serve immediately.
Oats, Raw Mango, Paneer Kofta Curry

Preparation Time: 20 minutes, Cooking Time: 15 minutes, Serves: 2
Ingredients for the kofta:
½ cup oats
2 tbsp raw mango, finely chopped
1 cup cottage cheese, grated
1 tbsp refined flour
Salt to taste
2 teaspoons red chilli powder
1 tablespoon cornflour for coating
Oil for deep-frying
Ingredients for the gravy:
1 tbsp oil
1 tbsp ginger-garlic paste
2 onions, ground to a paste
1½ cups tomato purée
1 green chilli, chopped
1 tsp coriander powder
¼ tbsp turmeric powder
5 cashew nuts, soaked and ground to a paste
½ tsp garam masala powder
Salt to taste
½ teaspoon dried fenugreek leaves powder
For the kofta, combine the oats, raw mango, cottage cheese, refined flour, salt, and chilli powder in a bowl. Mix well and knead to make a soft dough. Shape the dough into lemon-sized balls.
Roll them in the cornflour and coat well.
Deep-fry in oil till golden brown.
For the gravy, heat oil in a heavy-bottomed non-stick pan; add the ginger-garlic paste and sauté.
Add the onion paste and sauté till light brown. Add the tomato purée, green chilli, coriander powder, turmeric powder, cashew nut paste, garam masala powder and salt.
Simmer for 10 minutes till the tomatoes are cooked and the gravy has thickened.
Add the fenugreek leaves powder.
Once the gravy is cooked, add the kofta. Serve hot with jeera pulao.
Ambyache Sasav by Rishi Manucha, Executive Chef, Taj Fort Aguada Resort
& Spa, Goa
Ambyache Sasav
Ambyache Sasav
Ingredients for the Masala:
1 whole coconut
1 tsp turmeric powder
1 tsp cumin seeds
6 no red Kashmiri chilli
1 tsp mustard seeds
Ingredients for the gravy:
4 mangoes
2 tbsp Oil
1 tsp mustard seeds
¼ tsp asafoetida (hing)
A few curry leaves
1 red Kashmiri chilli
20 gms of jaggery
Salt to taste
Sugar, a pinch
Peel the mangoes and marinate with salt, turmeric and chilli powder.
For the masala, grind the ingredients to a coarse grainy paste.
Heat oil in a pan and crackle mustard seeds. Add asafoetida (hing), Kashmiri chilli and curry leaves.
Add the marinated mangoes and sauté.
Add the ground masala along with a little water and bring to a boil.
Cook until mango is soft.
Add jaggery and check for seasoning.

Recipes by Guntas Sethi Bhasin, Head Chef & Founder at Chef Guntas

Aam Panna

2 medium-sized raw unripe mangoes or 6-7 small size
1.5 cups sugar jaggery powder
1/2 teaspoon red chilli powder
1 tsp roasted cumin powder
1 tsp white salt
1 tsp black salt
Handful of mint leaves
Cook all the ingredients except for the mint leaves with 1 cup water until the mangoes are soft and are cooked.
Blitz with mint leaves to form a purée.
Dilute with water and serve cold.
You can store the concentrate in the refrigerator for around 2 months. And then add the water and dilute as per your convenience.
Note: You could alternatively also use sugar instead of jaggery if you don’t want the colour of the frink to be dark.
Mango Kalakand

1litre milk
1 cup mango puree
150 gms grated paneer
1/4 cup sugar
1 tsp cardamom powder
Handful of nuts and saffron
In a heavy bottom pan, boil 1 litre of milk. Keep stirring continuously and keep scraping from the sides as well.
Once the milk is reduced to half, add 1 cup mango purée. Cook for 5-7 minutes.
Add 150 grams of grated paneer to the milk. Let it cook until almost done.
Once the milk is almost dry, add 1/4 cup sugar and 1 tsp cardamom powder. Now cook this until almost dry.
Transfer the mix to a greased tin/dish and decorate with a handful of nuts and saffron.
Refrigerate for 2 hours and then cut and serve.
Goan Raw Mango Curry by Sahil Desai, Executive Chef, Taj Holiday Village Resort & Spa, Goa

3/4 cup chopped and peeled raw mango
2 tbsp grated jaggery
1 tsp urad dal
1/2 tsp methi seeds
1 tsp mustard seeds
1/4th tsp asafetida powder
1 cup freshly grated coconut
1 tsp turmeric powder
4 dry red chillies
1 marble-sized ball of tamarind
4-5 peppercorns
For gravy, grind all ingredients with ½ to 1 cup water to a paste.
Peel and chop the raw mangoes into small pieces. Boil it in 1/2 cup water, add jaggery.
In a kadhai/wok/pan, heat 1 tsp oil. Add mustard seeds, urad dal and methi seeds followed by asafoetida.
Add the gravy paste.
Add the boiled raw mango pieces and mix.
Add salt to taste.
Simmer for 10 minutes.
Kerala Crab Curry with Raw Mangoes by Chef Shibendu Ray Chaudhury, Executive Sous Chef, Renaissance, Powai, Mumbai

Ingredients for the coconut paste:
2 tbsp grated coconut
2 shallots chopped
1/4 tsp ground turmeric powder
1 tsp ground coriander powder
1/2 tsp red chilli powder
1/2 tsp black peppercorns
Ingredients for the crab curry:
1 tbsp oil (coconut oil preferred)
1/4 tsp fenugreek seeds
10 shallots, chopped
1 sprig of curry leaves
3 garlic cloves, peeled and chopped
1″ fresh ginger, peeled and chopped
1 green chilli, slit
1/4 tsp turmeric powder
2 tsp ground coriander powder
2 tsp garam masala
1 tsp red chilli powder
1 cup chopped tomatoes
3 raw mangoes (whole roasted and pulp taken out)
2 tbsp chopped coriander (cilantro) leaves
1 cup water
Salt to taste
Tempered spices:
1 tbsp oil (coconut oil preferred)
1/2 tsp mustard seeds
2 tbsp chopped shallots
2 dried red chillies
1 sprig of curry leaves
Method for coconut paste:
Grind grated coconut, shallots, ground turmeric, ground coriander, red chili powder and black peppercorns in a food processor to a smooth paste.
Method for crab curry:
Heat oil in a frying pan over medium-high heat. add fenugreek seeds and allow them to crackle. Add shallots and curry leaves. Sauté, stirring occasionally, for 1-2 minutes or until shallots are browned.
Add garlic, ginger and green chillies. Sauté, stirring, for 1 minute or until fragrant.
Add ground turmeric, ground coriander, garam masala and red chilli powder. Sauté, stirring, for 1 minute or until the raw smell disappears.
Add tomatoes. Cook, stirring occasionally, for 3-4 minutes or until they turn mushy.
Add coconut paste, coriander leaves, roasted raw mango puree with water and 1 cup water. Season with salt. Stir to combine. Cook, covered, for 6-8 minutes.
Method for tempered spices:
Heat oil in a frying pan over medium-high heat. Add mustard seeds and allow them to crackle. Add shallots, dried red chillies and curry leaves. Sauté, stirring, for 1 minute or until shallots are browned.
Add tempered spices to the crab curry. Stir to combine.
Serve with steamed rice.
Mango Pulissery by Chef Leslie Lobo, Demi Chef de Partie-The Brasserie, Hilton Mumbai International Airport 
For representational purpose. Photo courtesy: Megan Markham/Unsplash
1 ripe mango, peeled and cubed
Green Chillies: to taste
1/2 cup shredded coconut
1/2 tsp cumin seeds
1/2 cup sour yoghurt
1/2 cup pf water
1/4 tsp or to taste red chilli powder
1/2 tsp or to taste salt
1 tsp coconut oil
1/2 tsp mustard seeds
Dry red chillies: to taste
Curry Leaves – few leaves
1/4 tsp turmeric powder
Pinch, roasted and powdered fenugreek seeds
Wash, peel and cube the mango. Soak and work the seed of the Mango in water till clean.
Gently mash the mango and transfer it and the liquid to a saucepan.
Bring to a boil on medium heat, cook for 2-3 minutes and then reduce the flame to a simmer.
Meanwhile, grind green chillies, coconut, cumin seeds and a little bit of yoghurt, to a smooth paste.
Add the mixture to the balance of the yoghurt and mix well.
Take the pan off the flame and add the yoghurt/coconut paste to the mango. It is important to constantly stir while adding the paste. Also, add a little at a time. This will prevent the yoghurt from curdling.
Once mixed in, the saucepan goes back on the flame on a low flame and allow it to come to almost a boil, keep stirring constantly.
Take it off the flame and work on the seasoning.
For the seasoning, heat coconut oil in a skillet. Add the mustard seeds and allow them to pop.
Add in the dry red chilli, the curry leaves and the turmeric powder.
Mix into the mango curry and mix.
Sprinkle with a pinch of fenugreek powder and serve hot with rice.
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