Authentic Mango Tamarind Recipe – Neem Flower & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Tamarind Recipe – Neem Flower & Jaggery Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a vibrant, tangy, and slightly bitter Mango Tamarind delight. It’s a flavour explosion that always reminds me of springtime festivals back home. This isn’t just a recipe; it’s a little piece of tradition, passed down through generations. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Tamarind recipe is special. It’s a beautiful balance of sweet, sour, and a hint of bitterness, making it incredibly refreshing, especially during warmer months. It’s also surprisingly easy to make, requiring minimal cooking time. Plus, the unique combination of flavours – thanks to the neem flowers – is something you won’t find everywhere! It’s a real conversation starter.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 teaspoon tamarind
• 0.25 cup water (for soaking tamarind – about 60ml)
• 0.33 cup water (for mixing pulp – about 80ml)
• 0.25 cup jaggery (about 50g)
• 0.33 cup unripe mangoes, chopped (about 80g)
• 2 tablespoons neem flowers
• 0.25 teaspoon black pepper powder (about 1.25g)
• 0.25 teaspoon salt (about 1.25g)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your dish.

• Tamarind: I prefer using whole tamarind for the best flavour. It has a lovely tanginess that’s essential. You can find it in most Indian grocery stores.
• Jaggery: Jaggery is unrefined sugar, and it adds a beautiful caramel-like sweetness. It’s different from regular sugar – it has a more complex flavour. If you can’t find jaggery, dark brown sugar is a decent substitute, but the flavour won’t be quite the same.
• Raw Mangoes: These provide a lovely tartness that complements the sweetness of the jaggery. Look for mangoes that are firm to the touch.
• Neem Flowers: Now, these are the stars! Neem flowers have a distinctly bitter flavour, but it’s a good bitter – it balances everything out. In some regions, especially in Maharashtra and Andhra Pradesh, neem flowers are considered auspicious and are used in various traditional dishes. If you can’t find fresh neem flowers, you can use soaked fenugreek seeds as a substitute, though the flavour profile will be slightly different. Neem flowers are also known for their medicinal properties – they’re great for digestion!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the tamarind in 0.25 cup (60ml) of water for about 40-60 minutes. This softens it up and makes it easier to extract the pulp.
2. Once soaked, squeeze the tamarind with your hands to extract the pulp. Strain it through a fine-mesh strainer to remove any seeds or fibres. You want a smooth pulp!
3. In a bowl, combine the tamarind pulp with 0.33 cup (80ml) of water. Give it a good stir.
4. Now, add the chopped jaggery. Stir until it completely dissolves. You might need to give it a little time, but patience is key!
5. Add the chopped raw mangoes to the mixture. If you’re feeling adventurous, you can also add a handful of chopped bananas, some roasted nuts, or even a sprinkle of grated coconut – my grandmother always added a little coconut!
6. Time for the neem flowers! Add 2 tablespoons of neem flowers (or your soaked fenugreek seeds).
7. Finally, season with 0.25 teaspoon of black pepper powder and 0.25 teaspoon of salt. Mix everything thoroughly.
8. Traditionally, this is offered as naivedyam (an offering) to deities before serving. It’s a beautiful way to show gratitude. Then, chill and enjoy!

Expert Tips

• Don’t skip the soaking step for the tamarind! It really makes a difference in getting a smooth pulp.
• Taste as you go! Adjust the jaggery and salt to your liking.
• If you find the mixture too thick, add a splash more water.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Spice Level: If you like a little heat, add a pinch of red chilli powder.
• Sweet & Sour Adjustments: Adjust the amount of jaggery and raw mangoes to get your perfect sweet-sour balance. I personally prefer a little more tang!
• Festival Adaptations: This is often made during Ugadi (Telugu New Year) and Gudi Padwa (Maharashtrian New Year) as part of the festive spread.
• Vegan Option: Ensure your jaggery source is vegan-friendly, as some processing methods may use bone char.

Serving Suggestions

This Mango Tamarind delight is best served chilled. It’s a fantastic palate cleanser after a heavy meal. You can enjoy it on its own, or serve it as a side dish with rice and dal. It’s also lovely with a simple roti.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavours might meld even more over time!

FAQs

Let’s answer some common questions:

• What is the significance of offering this as Naivedyam? Offering food as Naivedyam is a traditional Hindu practice of showing gratitude to the divine. It’s believed that the food is blessed and then becomes prasad – a sacred offering.
• Can I use dried tamarind pulp instead of soaking? Yes, you can! Use about 2-3 tablespoons of dried tamarind pulp and mix it with the water.
• What are the health benefits of Neem Flowers? Neem flowers are known for their medicinal properties, including being a blood purifier, having antibacterial properties, and aiding digestion.
• Can I substitute the raw mangoes with other fruits? Absolutely! You can try using green apples, plums, or even star fruit.
• How long does this recipe keep in the refrigerator? It will stay good for up to 3 days, but it’s best enjoyed fresh!

Enjoy making this recipe, and I hope it brings a little bit of Indian sunshine into your kitchen! Let me know how it turns out in the comments below.