Beetroot carrot kanji I have made and have had during winters. And I am doing this from past 3 years now. But when I came across this green raw mango kanji I knew I had to try this. So here is the recipe for this amazing fermented raw mango kanji with ginger and that green chili really adds that kick to this recipe. If you are a spice lover, then you should increase the quantity of green chili used because it really makes a difference. For me this much spicy was just perfect.
I am enjoying my summer drink this summer season, and it is not even super-hot yet. All thanks to the weather which has been great so far especially here in Uttarakhand. Black carrot and beetroot Kanji and regular winter red carrot and beetroot kanji are great in winters but for summers you have to use summer ingredients and what's best than the king of fruits, mango.
I am using small green mangoes for my recipe. The additions that you can have for this raw mango kanji are red chili, asafoetida or hing and you can use fresh mint leaves. As I have mentioned I always have dried mint at home, so I have used that. Also, I personally don't use hing so I have skipped it altogether and I don't want hing's lingering aftertaste. But these can be used and will be a good addition.
It is a simple naturally fermented summer drink that will do wonders for your gut health. A summer probiotic drink that requires 2 days of sunlight to ferment naturally. Cool it and enjoy it. The white color that this Kanji gets is also appealing. Mine is on a brighter shade and not a pale one because I have made a concentrated batch but if you want you can increase the quantity of water as well.
This gut-friendly summer drink recipe is episode 10 in my summer recipe series. If you are looking for other summer drink recipes that I have shared earlier, then you can check
A lot of people even add a mix of both mustard seeds that is yellow and black mustard seeds. But the yellow mustard seeds are majorly used for pickling and making kanji. They are milder and have a slight tangy taste that goes really well with raw mango kanji. Whereas black mustard seed are used majorly in tempering in poha, vegetables and other food items. Also, black mustard seeds are sharper and strong in flavor. I have used only yellow mustard seeds; you can do the same or use both. The raw mango kanji will be great either way.
If you are looking for a glass jar with a lid, then look for this
1.5-liter ribbed glass pitcher. This is great for lemonade, juices or kanji. If you want a glass beverage dispenser with a lid and a tap then check this
4-liter airtight glass dispenser this is great if you are into iced teas, detox water and regularly have small parties at home.
With hot weather comes a lot of stomach difficulties if not taken care of. Thus, adding fermented summer drinks becomes a must. It not only keeps you hydrated but also have a cooling effect on body. Ragi ambali or this raw mango kanji are some of the great Indian recipes where fermentation is celebrated and summers are taken advantage of when the fermentation process is quickened because of the hot climate. Add these amazing refreshing, cooling summer drinks in your diet to make the most of summers and obviously mango in case of this recipe.
Happy summers to all with good food and recipes that are indulgent.
INGREDIENTS -
6-7 green raw mango, small
5-7 dried mint leaves or fresh leaves
1 slit green chili
1 tbsp black salt
1 tbsp table salt
2 tbsp yellow mustard seeds, crushed
2 tbsp ginger, chopped
1tsp roasted cumin powder
1.5-liter filtered water
MEHTOD -
1. Chop raw mangoes in small cubes removing the head and the seed from the inside. Clean all the blemishes on the skin as well.
2. Slit a green chili, chop ginger in small chunks with skin.
3. Transfer all this in a glass jar with a lid or glass dispenser jar with lid and a tap. Add salt, black salt, crushed yellow mustard seeds, roasted cumin powder and dried mint leaves.
4. Top it up with filtered water and keep it in sunlight for 2 days.
5. You can actually smell the fermentation process taking place after 1 day itself in summer season.
6. Refrigerate and serve chilled maybe with ice cubes.
Note - Replace dried mint with fresh mint for extra freshness. Increase the amount of chili as to your liking.
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| Raw mango kanji with ginger | Glutenfreewhisk |
