Raw mango relish, better known as green mango chutney or raw mango chutney, is simply the best gift for the summer season. It is a refreshing condiment that adds a tangy twist to any meal. One of the simplest raw mango recipes made with raw, unripe sour mangoes, green chillies, and coconut. It has a spicy, sour, sweet, and pungent taste, and it will definitely make your food taste better. This raw mango relish is widely enjoyed in numerous Indian homes during the season of raw mangoes. It can transform basic rice dishes into a flavourful meal, and gives even the most mundane snack a flavour that's worth savouring. And the best part? No need to turn on your stove even once. You only need a blender, a few ingredients and approximately 10 minutes of your time. This raw mango chutney is an ideal accompaniment to grilled meats and can also be enjoyed as a light and refreshing dip with spicy Indian snacks like pakoras or vadas or even with some chips. There are limitless options. Raw mango chutney is a great recipe to add to your summer menus if you like quick homemade condiments. Raw mango is also known to help with digestion and is ideal for the summer as it keeps the body cool and safe from overheating. This easy raw mango relish can be assembled in mere minutes and instantly elevates any meal.

This mango-pineapple rasam recipe is a fruity spin off on the soupy rasam and one of the most pleasantly surprising rasam variations you will find. The typical rasam primarily derives its flavour from tamarind and tomato, with spices like pepper and cumin adding heat and aroma along with other aromatics that are part of te spice powder and some fried in oil. This version follows the same recipe but introduces mango and pineapple. The rasam recipe’s spice mix is what makes it uniquely summer friendly with dry-roasted red chillies, garlic, peppercorns, cumin, and a teaspoon of toor dal, which add a small but impactful quantity that adds body to the thin rasam, and a nuttiness that pre-made rasam powder lacks. This powder, combined with the natural sugars of mango and pineapple, creates a rasam that is warming and aromatic without being aggressively spicy. Like all good rasam recipes, this one pairs with steamed rice and a dry vegetable poriyal for a complete South Indian meal. You can also consume it plain, like a soup and as a digestive aid. Or, go all out and serve it in a small bowl alongside heavier main course dishes, to balance out the grease and heavier spices.

Patra recipe is a Gujarati version of the crispy colocasia leaves snack that has been made in homes across Gujarat for generations. It is called by various names in India such as patra (Gujarat), aalu Vadi or aluchi Vadi (Maharashtra), pathrode or pathrado (parts of Karnataka), each with its own variant. This air fryer patra recipe is prepared by rolling up colocasia leaves with a batter made with a mixture of spices and chickpea flour. The outcome is tender layered spirals that are tangy and slightly spiced, with a nice bite. Preparing this air fried patra is not as complicated as it looks. The recipe consists of a besan batter flavoured with spices and tamarind which is spread generously on the leaves, then rolled and steamed until firm. Once cooled, the rolls are sliced into pretty spirals. These slices are air fried instead of traditional deep-frying method. It will provide you with that crispy texture with minimal oil usage. It is surprisingly easy to make and thus fit into a busy schedule. The rolls can be steamed up to a day in advance and stored in the fridge, then air fried before serving. It makes for a great make-ahead snack for guests or evening tea. This patra recipe is definitely worth trying. Once you taste that crispy tangy goodness, there's no turning back.