Although mangoes usually flood the market in April, I was pleasantly surprised to see some raw mangoes on the supermarket shelves. Very leathery from the outside and a softer pale yellow on the inside – when I chopped it all up into tiny cubes, the fruit smelled like summer. I kept trying to pair it with something unusual. I didn’t want it full of Indian spices – just something light and fragrant. Just then my eyes went on my pot of fresh mint – bright green, crisp and packed with flavour these leaves would be the perfect flavouring for my latest experiment.
In a bowl combine the ingredients together. For the recipe I intentionally haven’t given exacting measurements. This is because you must add the flavouring, just the way you like it – like how you’d treat salt and pepper. For me, just a tad bit of jaggery would be perfect – I absolutely like sourness to the point of squeezing my eyes shut. This is not how the rest of the guys at home prefer it, so I always have to reserve some of it before more of the jaggery is added. After all the ingredients are in the bowl, toss it well and let it sit in the refrigerator for about 40 minutes. You’ll notice that the relish has a nice glossy look about it and has absorbed the flavourings very well. Now you’re ready to go – just serve it with a sprig of mint!
Raw Mango Relish
Raw mangoes, finely diced.
A handful of fresh mint leaves, chopped finely.
Red chilli powder/paprika
Palm sugar/jaggery
Salt
In a bowl combine the ingredients together. For the recipe I intentionally haven’t given exacting measurements. This is because you must add the flavouring, just the way you like it – like how you’d treat salt and pepper. For me, just a tad bit of jaggery would be perfect – I absolutely like sourness to the point of squeezing my eyes shut. This is not how the rest of the guys at home prefer it, so I always have to reserve some of it before more of the jaggery is added. After all the ingredients are in the bowl, toss it well and let it sit in the refrigerator for about 40 minutes. You’ll notice that the relish has a nice glossy look about it and has absorbed the flavourings very well. Now you’re ready to go – just serve it with a sprig of mint!
After making this, I was amazed at how beautifully a handful of mint leaves transformed the mango. Inhaling the fragrance of both the flavours together is such a wonderfully heady feeling. I couldn’t stop sniffing it every once in a while. 
{ 16 comments… read them below or add one }
I hear about mango relish or mango chutney a lot, but have never attempted to make my own. Looks good and sounds easy to make too. Maybe I should give it a try one day. Cheers!
I love my mangoes with lime juice, honey & cilantro.
Cant go wrong with delicous mango relish. Its goes well with so much!
Farida: Thanks
Helene: you add lime juice too? Wow you sure like to heighten the sourness! I’ll try your combination next.
Courtney: I like to have it with some bbq!
Am envious that you found mangoes at this time of the year. Certainly did put them to good use! Yum flavours!!
This relish looks delish – we are coming into mango season right now, so this would be perfect.
Where did you get that bowl?
Mmm,I love that you added some spice to it. I’ll definitely have to try that next I make mango relish too!
I like this recipe and I think the chili powder and mint are so interesting together. Do you think I could use frozen mango? Or would it be too mushy?
The dish is too adorable! I’m a huge fan of mangoes, and to have them with paprika? yuMMy!
Passionate about baking: When I get something when it’s not really the season, I get very excited!
Cakelaw: Give it a shot and let me know how it turns our for you!
Anon: I bought these at a local home store (Bombay). Not sure where you’ll fine ‘em. Sorry!
Gaga: A lot of Indian mango pickles are heavy with spices. If you like spice, you should try those kind too.
Robin Sue: Instincts tell me it could be mushy, but then maybe it’ll still be fun (haven’t used frozen raw mango before). You could use in in wraps along with other things so you’ll have a nice flavour and the texture won’t be such a problem.
Ovenhaven: Thanks, sweetie.
Hi Shaheen
Thanks for the invite.. You have a lovely blog here and I loved seeing your various posts..
The pickle is yummy!!
wandered over from ovenhaven..
You have a beutiful blog, I love mangoes. here the unripe mangoes are usually white. the yellow of your mango is gorgeous.
I have a fascination with India and would love to visit Bombay one day! I have been to the south (kerala) and north (the golden triangle and Kashmir) but I’m dying for Bombay..
Love the colors… paprika and mangoes sound like an intriguing combination.
Shaheen you know me from somewhere.. can u guess who I am?
a very obvious clue: My sister is your friend.
Swati: Thank you!
Farhan: Buying raw mangoes off season was quite a gamble. I didn’t know it would be yellow until I cut it open.
Bombay is definitely a place you should visit the next time you plan a trip to India! It’s a lot of fun. Kerela is such a beautiful place, I’m sure you had a wonderful time there.
Jude: When I saw that the mango was such a beautiful yellow, I just had to match it with something beautiful and fragrant!
Plutosangel: Aalia!? I hope so. Hopped over to your blog, and I love the tofu experiment!
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