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 review Lovely 4/5 Worth all the hard work getting the flesh off the mangoes Klapaucius)

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

1. Peel and slice the mangoes into small slices or cubes (see Preparing a mango)
2. Whip the yogurt and add the salt and sugar
3. Remove the coconut (see Preparing a coconut)
4. In a mortar and pestle, grind the coconut and chillies to a paste and add to the yogurt
5. Heat the ghee and fry the mustard seeds until they pop
6. Add the onion and fry for 5 minutes
7. Remove from the heat, allow to cool and stir in the yogurt
8. Mix well and serve

Serving suggestions

Serve at room temperature as a side dish to an Indian banquet

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