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Raw Mango Jaljeera

Perfect thirst quencher as well an excellent digestive along with the goodness of raw mangoes, so a must to have in summers.

Keyword Golgappe Ka Pani recipe, How to Make Jaljeera
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Author Samira

Ingredients

  • 250 g Raw Mangoes
  • 50 g Mint leaves
  • 25 g Coriander Leaves
  • 2 or 3 Pieces Green Chillies
  • 1/4" Piece Ginger
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Salt
  • 1 tsp Rock Salt (Kala Namak)
  • Pinch Asafoetida
  • 1 tbsp Lemon Juice
  • 1/4 Cup Boondi

Instructions

  1. Wash and peel raw mangoes.
  2. Roughly chop these, add little water and pressure cook for one whistle.
  3. Mash the pulp using a hand blender or in the mixer.

  4. Grind together mint leaves, coriander leaves, green chillies, ginger and a dash of asafoetida into a fine paste.

  5. Once the raw mango pulp cools down, add mint paste, roasted cumin powder, salt, rock salt and sugar.

  6. Add water. Normally, 250 g of raw mangoes yields 1 litre of Jaljeera.

  7. Mix everything nicely and pass it through a strainer. If possible, let it remain like this for an hour or so before straining. This way, flavours are absorbed fully.

  8. Chill in the refigerator or add lots of ice cubes.

  9. At the time of serving, add lemon juice and boondi.

  10. Serve it as a drink or with Golgappas.

Recipe Notes

  1. Since the raw mangoes are peeled and diced too, therefore, gets boiled in just one whistle.
  2. If using a hand blender then mash it immediately after boiling. If using mixer then let the pulp cool down first.
  3. Grind mint leaves at the time of adding it to the pulp. The mint paste turns black if prepared in advance.
  4. Adjust the quantity of all the ingredients, including water, as per your taste. this is more of a method as to how to make Jaljeera rather than a recipe.
  5. You can store the pulp after adding mint paste, sugar and spices. Store it as it is in the pulp form in the refrigerator and add chilled water at the time of serving.
  6. Though raw mangoes are sour but do not skip the lemon juice. Lemon takes this jaljeera to another level.