Super Quick Raw Mango Relish-Summer Herald

''Ah, summer, what power you have to make us suffer and like it.''Russel Baker

Summers!! 
I am sure all of you have your reasons to like and welcome summers. With its sweltering heat and unbearable humidity, esp in my part of the world, Summers are waited with bated breath for the arrival of the King of fruits-Mangoes!! Summers also bring along beautiful memories of childhood vacations. For us it was an entire month of fun and frolic in the dry heat of Punjab where we would spend countless hours getting scorched in the sun while playing out in the open. 
Summers also bring a big change in our food habits. Our menus are full of light, easy to digest meals with loads of fluids in the form of Lassi, Nimbu paani, Aam pannas etc which act as wonderful coolants. Quick and light meals are preferred to reduce the torture of spending extended time in the kitchen heat. 
A mango tree opposite my mother's house is richly laden with fruits this year. Though raw right now, every day we have loads of these tiny raw mangoes fallen on the ground which have been used to make chutneys. Last weekend when my mum made one of my favorite Luchi and cholar dal, we remembered this super quick and yummy relish which I am happy to share today. 

 Ingredients: For 2-3 servings

• 1 medium sized raw mango 
• 1/2 cup sugar
• salt to taste
• 1/2 tsp red chilli powder(degi lal mirch)
• 1 tsp jeera/cumin powder
• 2 cloves

 Procedure:
Peel and grate the raw mango. 
Mix grated raw mango with sugar and salt and keep aside for 1/2 hour. The mango will leave its water.
Put this mixture (along with the water)in a pan with cloves and cook over medium heat for 5 mins, or till the mango gets cooked and the water evaporates making the relish thick.
If relish is too thick, add a tbsp or two of water.
Add red chilli powder and cumin powder and mix well. 
Adjust salt and sugar to your liking.
Remove from flame and allow to cool. 

Notes: The relish will get thicker as it cools, so adjust the consistency accordingly.
            Cumin powder gives the relish its deep colour and taste, therefore try not to substitute.
            This relish is very quick and goes well with rice and pooris/luchis
             As suggested by one of our readers, Nisah from Singapore, this relish can be also used as an amazing sweet and tangy spread.

 We had this relish with the classic Bengali combination of Luchi and Cholar dal (Maida poori with chana dal)

This is a super quick and super yummy relish and is sure to get over the same day!!

Sending this recipe to Dish name starts with R

Happy Summer Relishing!!

Amrita