Raw Mango Buttermilk Recipe | Kaccha Aam Chaas | Indian Summer Cooler
Tangy, cooling, refreshing, this raw mango buttermilk recipe is exactly the cooler you need when the summer hits 40°C and you need to hydrate but you also crave something tangy, spicy and nourishing.
Indian summers can be harsh; we know this too well. It’s over 30 degrees here in Vizag as we speak, with real feel of 45°C thanks to the humidity. Most of us do try to keep ourselves hydrated, but sometimes even 3 glasses of plain water don’t seem to really help. If your body demands something more refreshing and tangier, this kaccha aam chaas or raw mango buttermilk recipe is the perfect summer cooler find for you.
Remember those summer memories that included games under mango tree canopy, and the joy of raw mango slices sprinkled with salt and chili powder? Think of this kairi chaas as the sourness of aam panna meeting the probiotic and cooling goodness of cold dahi or yogurt – the result being this hydrating, spice-tinged summer cooler that’s also comfortably Indian at its core.
What is kaccha aam chaas? Raw mango buttermilk decoded
This recipe relies on seasonal favorite – raw mangoes. Pressure-cooked until soft, blended with Indian core kitchen essentials like coriander, ginger, green chili, garlic, cumin and black salt, then whisked into cold curd till buttermilk consistency is achieved. Served with fresh mint and loads of ice.
While the prep resembles that of aam panna – another traditional Indian summer drink – this drink is spicier, tangier and utilizes the slight inherent sweetness from cooking raw mangoes. No additional sugar and probiotic dahi – a win-win. The resulting aam chaas is a pale-golden sage green, in contrast to the deeper green tones of aam panna.
Ingredients in raw mango buttermilk recipe – and what each one does
- Raw mangoes, kaccha aam or kairi – The star of the cooler. Raw mangoes naturally possess enzymes that aid gut health and digestion, while their high fiber content helps manage constipation. Make sure you clean these thoroughly before use, as the resin on their skins can irritate the mouth. Cleaning with salt water helps remove the resins.
- Curd or dahi – Nutrient-dense superfood, great source of minerals like calcium and phosphorus and a reliable source for high-quality protein. Helps balance the tartness of the mangoes with a creamy, cooling base for the drink.
- Green chilies – for the spice kick. Adjust the quantity per your preference and palette.
- Garlic and ginger – to add their punchy, zesty flavor profiles. While you may not be able to notice their presence in the drink, you definitely will note their absence if omitted.
- Coriander leaves or dhaniya patta – to shoulder most of the flavor base, aside from mangoes. The stems contain as much flavor as the leaves. So don’t pluck just the leaves; pick as a whole bunch.
- Mint leaves – not just as garnish; these are essential for adding the refreshing, fresh note we desire in this heat. remember to tear the leaves and add in the end; not to be ground with other ingredients.
- Roasted cumin or bhuna jeera – to add a smokiness to the drink and preventing it from being rather flat. Dry roast whole jeera in a pan until fragrant – be careful not to burn them. Storebought powder version works well too.
- Black salt or kala namak – The signature ingredient of all delicious Indian dishes like aam panna, boondi raita, you name it. Can’t be missed.
- Salt – to round out the flavor profile.
- Ice – Added in the end. If you’ll be consuming the raw mango buttermilk later, add ice directly in the glass before consuming. Remember that once melted, these will water down the consistency of the chaas further, so it helps to keep the consistency slightly thicker than you need.
How to make this kaccha aam chaas?
Raw Mango Buttermilk (Kaccha Aam Chaas) | Indian Summer Cooler
Equipment
- pressure cooker to cook the mangoes
- grinder to grind the mango-spice paste
Ingredients
- 3 medium raw mangoes kaccha aam, washed in salt water
- 1 green chilli adjust to heat tolerance
- 30 g fresh coriander with stems roughly a small fistful, about 0.8 cup
- 1 fresh ginger peeled — 1 inch piece
- 1-2 garlic clove
- 1.5 tsp roasted cumin bhuna jeera
- 1 tsp kala namak black salt
- 0.5 tsp regular salt to taste
- 2 cups full-fat dahi curd, well chilled
- 1.5 cups cold water — start here adjust to desired consistency
- 10 ice cubes these dilute further — account for this
- 10 fresh mint leaves to garnish
Instructions
Pressure cook the raw mangoes:
- Wash the raw mangoes thoroughly in salted water, scrubbing the skin well.
- Rinse under the tap to remove any salt clinging. Place in a pressure cooker with enough water to just submerge.
- Cook for 2 whistles on medium heat, allowing pressure to release naturally. The mangoes should be completely soft – with skins loosened.
Peel and mash:
- Transfer the mangoes to a bowl and allow them to cool.
- Using a pair of tongs, peel the skins off — they should peel away with ease.
- Next, pull the flesh away gently with a fork, taking care to not scrape the seed. Discard the skins and seed.
- Now mash the flesh with the fork until you get a smooth, silky paste.
Grind the mango-spice paste:
- Transfer the mashed mango pulp to a mixer-grinder jar.
- Add green chilli, fresh coriander bunch, ginger, garlic clove, roasted cumin, black salt, and regular salt. Grind to a completely smooth paste.
- This is the mango-spice concentrate that we’ll whisk with curd later.
Whisk into buttermilk:
- Take chilled curd in a large bowl and whisk well until completely smooth and lump-free – should take about 2 minutes.
- Add the mango-spice paste and whisk until fully incorporated.
- Start adding cold water at this point, whisking as you adjust to desired consistency gradually, until you reach a buttermilk-like consistency.
- Taste and adjust salt or kala namak as needed. The colour should be a lovely golden- pale sage green.
Add ice, garnish and serve:
- Add ice cubes (account for further dilution) to the bowl or directly to tall glasses if serving later. The idea is for the melting ice to bring the chaas to the perfect pour consistency.
- Crush the fresh mint leaves with hand and scatter on top.
- Serve immediately in chilled glasses or chill in the fridge to serve later.
Notes
- Don’t skip the salt-water wash: The natural resin often coating raw mango skin can potentially irritate the lips and mouth. To remove this, scrub thoroughly in salted water before use. Rinse under the tap water to get rid of any salt.
- Pressure cook, don’t boil: Boiling the raw mangoes will leach the sour flavour out into the water. Two whistles in a pressure cooker with just enough water to cover keeps all that concentrated tang locked in the flesh. In addition to making the flesh yielding and the skin ready to peel away almost by itself.
- Mind the dilution with ice: The ice will melt and dilute the chaas further; best keep that in mind so you can account for it. Whisk in a spoonful of curd if it becomes too thin.
- Prep the mango-spice paste ahead: The raw mango-spice paste can be stored in the fridge for 3 days. So make ahead to combat the heat, remove the portion needed for each day and whisk into curd, adding ice just before you serve.
Nutrition
Kaccha aam chaas – Frequently asked questions
Yes. Steaming the raw mangoes over boiling water for 15-20 minutes until they’re soft works well too. Boiling the mangoes is the least advisable method, given that their flavor leaches out into the water when cooked in this manner.
You can but the resulting drink will be totally different than this one – a sweeter, richer version. You can add a squeeze of lemon and reduce the quantity of curd to introduce acidity. The flavor base of this recipe, however, comes from its hero – raw, sour mangoes.
Looking for more summer-apt recipe ideas?
Do try my:
- Mango Pulissery | Ripe Mango Curry
- Jackfruit Biryani | Kathal Biryani | Panasakaya Biryani
- High-Protein Chickpea Salad |Easy Lunch Recipe
If you’ve tried this chickpea mediterranean salad recipe, I’d love to hear from you how you liked it— please leave a comment and rating down below! Your feedback matters a great deal to me!
