While raw mango pickles and juices are eternal favourites, there is a lot more that can be done with the fruit. Five city chefs share easy ways to turn unripe mangoes into curries, ceviche, salads and chutneys
Celebrity chef Ranveer Brar takes India's love for curries and mangoes to make a raw mango and prawn curry that is familiar, easy and popular around the country. Photo: Ranveer Brar
Mango, that much-loved ‘King of Fruits’, has finally hit local markets. Being one of the most versatile fruits, it can not only be eaten as-is but also made into pickles, chutneys and desserts. Even before it turns ripe, the sweet-and-sour raw mango is relished across much of India. For instance, chopped unripe mango is often used to add a burst of flavour in chaats. Before the ripe varieties of mangoes steal the show, it’s time to make use of the raw version.
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