Ripe mango raita
Another instant Indian side dish that is delicious and easy to make.
| Ripe mango raita | |
|---|---|
 |
| Fresh mangoes | |
| Servings: | Servings: 20 - Makes 900 g (2 lb) of raitha |
| Calories per serving: | 51 |
| Ready in: | 25 minutes plus cooling |
| Prep. time: | 20 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewLovely 4/5 Worth all the hard work getting the flesh off the mangoes |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 ripe mangoes
- 1 small onion, peeled and chopped finely
- 600 ml (1 pint) of yogurt - 2 large pots
- Pulp from a quarter of a coconut
- ½ teaspoon black mustard seeds
- 4 green chillies - deseeded
- ½ tablespoon ghee
- Pinch of sea salt
- Pinch of sugar
Method
- Peel and slice the mangoes into small slices or cubes (see Preparing a mango)
- Whip the yogurt and add the salt and sugar
- Remove the coconut (see Preparing a coconut)
- In a mortar and pestle, grind the coconut and chillies to a paste and add to the yogurt
- Heat the ghee and fry the mustard seeds until they pop
- Add the onion and fry for 5 minutes
- Remove from the heat, allow to cool and stir in the yogurt
- Mix well and serve
Serving suggestions
Serve at room temperature as a side dish to an Indian banquet
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