2 (250 g) 9 oz Mangoes, big, raw,
2 tbsp (30 g) 1 oz Green coriander chutney
1 tsp (5 g) Mint (pudina) paste
1 tsp (2 g) Cumin (jeera) seeds, roasted, powdered
Salt to taste
2 tbsp (30 g) 1 oz Green coriander chutney
1 tsp (5 g) Mint (pudina) paste
1 tsp (2 g) Cumin (jeera) seeds, roasted, powdered
Salt to taste
method
1. Cover the mangoes with enough water and boil in a pressure cooker till very tender.
2. When cool, remove the pulp and discard the seeds. Add 1 litre (32 fl oz) water to the pulp and mix well. Strain the mixture through a muslin cloth. Discard the pulp.
3. Add the green coriander chutney, mint paste, cumin powder, and salt to the strained liquid; mix well. Strain the mixture again. Serve chilled.
Variation: 2 tsp sugar can also be added to this drink it you like it sweet and sour. Salted boondi (gram-flour granules) can be added just before serving. This drink is served in small quantities.
2. When cool, remove the pulp and discard the seeds. Add 1 litre (32 fl oz) water to the pulp and mix well. Strain the mixture through a muslin cloth. Discard the pulp.
3. Add the green coriander chutney, mint paste, cumin powder, and salt to the strained liquid; mix well. Strain the mixture again. Serve chilled.
Variation: 2 tsp sugar can also be added to this drink it you like it sweet and sour. Salted boondi (gram-flour granules) can be added just before serving. This drink is served in small quantities.
serving amount
serves: 6 - 8
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