Gujaratis and Indian Mangoes, the Perfect Love Duo!
Gujaratis and Indian Mangoes, the Perfect Love Duo!
The Indian State of Gujarat being the top producer of mangoes in India has immense love and longing for this fruit by its people – the Gujaratis. Gujaratis and their love for mangoes is not hidden as for them it is not only a fruit the season of which is impatiently anticipated but it is a part of their festivities, family dinners, teatime snacks and lunch boxes treats.
The love for mangoes is also evident in Indian history and literature where the famous poet of sub-continent, Mirza Ghalib mentioned this fruit in his poetry multiple times. Once when he was asked bout the virtues of mangoes he said, “Mangoes need to have two qualities, they need to be sweet, and they need to be plenty.”
The state of India which produces around 180 varieties of mangoes including the top cultivars like Dasehri, Langra, Neelam and Totapuri, is none other than the state of Gujrat. Moreover, it is home to the ‘King’ and the ‘Queen’ of mangoes, i.e., Alphonso and Kesar respectively. Read How to Identify them
Gujaratis being intrigued by the season of mangoes is evident from their culinary endeavors not only to relish the fruit in the season but also to preserve them and soothe their tastebuds when they are gone.
Gujarati dishes made from mangoes are known and practiced not only in Indian Gujarat but also in many parts of Pakistan which the migrants brought with them after partition of the sub-continent.
There 3 special Gujarati mango dishes recipes
Aamras:
Aamras also known as Keri no Ras as called in Gujrati is a ripe mango pulp savored with every meal in Summer. The must to have recipe has a divine combination with puris or rotis along with regular main course of lentils and vegetables.
Aam (Mango) Chhunda:
This sweet and tangy mango pickle is a must in every Gujarati household, with an explosion of sweet, sour and mild spices in your mouth. The traditional method of making pickle is a long process in which mangoes along with spices and sugar are kept in sunlight and may take at least 10 days.
Fajeto – Gujarati Mango Kadhi
Fajeto is similar to traditional Gujarati Kadhi made with yoghurt and chickpea flour but with a sweet twist of mangoes. The sweetness of mangoes when combines with the tanginess of kadhi, the outcome is a treat to relish. Fajeto is sweet, sour, spicy and tangy all at the same time and is a must try!
