Ingredients
- 500g raw mangoes
- 3 tablespoons fennel seeds
- 1 cup water
- 1 teaspoon basil seeds/sabja
- ½ cup water
- 1 cup fresh mint leaves
- 3 cups (600g) sugar
- 1½ cups water
- 1 teaspoon black pepper powder
- 1 tablespoon chaat masala
- 1 teaspoon salt
- 3 tablespoons black salt
- 3 tablespoons roasted cumin powder
- Few drops of green colour (optional)
For garnishing
- 1 tablespoon lemon juice
- 1 tablespoon salt
- 1 teaspoon red chilli powder
Note– Please read the recipe notes at the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop: https://amzn.to/2Jkn4px
- High-Power Mixer Grinder: https://amzn.to/42l2o7F
Steps In Making
- Soak a teaspoon sabja seeds in ½ cup water for 10 minutes, it will swell up and double in size.
- To prepare the drink, peel the raw mangoes and roughly chop them into small pieces.
- In a pan add the chopped mangoes, fennel seeds and water. Now cover it with a lid and cook for 5-6 minutes or until the mangoes become soft and mushy. Once done let them cool down completely.
- Add the cooked raw mangoes and fresh mint leaves in a mixer grinder and grind them until smooth. Add very little water if needed.
- Now with the help of a strainer, strain the mixture.
- To prepare the sugar syrup in a pan add sugar and water and cook till the sugar dissolves completely. Now let it boil for 4-5 minutes.
- Further, add the mango pulp we prepared and cook for another 5-6 minutes. It will start to thicken.
- Now add chaat masala, salt, black salt, black pepper powder and cumin powder. Let it simmer for another couple of minutes.
- Lastly, add the green colour, but this is completely optional.
- The mango and mint concentrate is ready. Let it cool down completely and then store it in an airtight bottle in the refrigerator for up to 3 months.
- To prepare the drink, take a wide-mouth bowl and add lemon juice to it. In the other bowl add the salt and red chilli powder and mix well.
- Now take a serving glass and dip the rim in the lemon juice bowl, now dip it again in the salt and red chilli powder mixture. The serving glass is ready.
- Now add 4 tablespoons of the mango mint concentrate, soaked sabja seeds, chilled water and ice. Mix well and serve immediately.
Recipe Notes
- You can skip the sabja seeds if you don’t like them.
- Do not overcook the concentrate as it will thicken in the refrigerator too.
