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Jaljeera recipe using fresh raw mangoes is easy, tasteful and economical too. 

Jaljeera is a spicy and tangy drink made with mint and spices. But when we have the gift of raw mangoes in summer then why not value it and make full use of it?

So, today, I am making Jaljeera with these raw mangoes only. And trust me, the taste is unbeatable. And another good thing is that it is so easy to make. 

Golgappe ka pani

Spicy n tangy Jaljeera! I can see that the name itself has started juices rolling in your mouth. The spicy tangy drink is loved by all. Even kids, who want their food without any chillies, can't resist having a sip of this yummy water. They will shrivel but will definitely have few sips.

 

What is Jaljeera or Jal jeera?

Raw mango Jaljeera is a perfect thirst quencher as well as an excellent digestive. This Jaljeera also has the goodness of raw mangoes, so a must to have in summers. 

It is an excellent appetizer as well as street food. In North India, during summers, it is common to find vendors selling this Jeera water in big earthen pots. One glass of this spicy water gives instant respite from the scorching heat.

It is a spicy, tangy and very aromatic drink. In this recipe, instead of Amchoor or lemon juice, we are using raw mangoes, also known as Kairi or Kachcha Aam. 

You might ask, as to why I am using raw mangoes in this recipe? So, the answer is that these are fresh and are loaded with nutritional value. The other reason is, cost! Amchoor powder is way costlier than raw mangoes. And with all these, the taste!

 

Benefits 

Jaljeera is an excellent thirst quencher in summers. It has immense benefits for people of all age groups. It is a concoction of ingredients, like cumin seeds, rock salt, ginger, raw mangoes, mint, which are super rich in themselves. And when all these are put together then the result has to be excellent.

  • It is a fat-free, low-calorie drink.
  • Good for diabetics and weight watchers too.
  • Raw mangoes are full of vitamin C and thus improves immunity.
  • Low GI of raw mangoes makes it excellent for diabetics.
  • Cumin seeds, rock salt aids in digestion.
  • Ginger is good for curing nausea and giddiness
  • Provides relief from heartburn and acidity.
  • Keeps the body hydrated because of the cooling properties of cumin seeds.
  • Cures constipation.
  • Reduces menstrual cramps

 

 

Ingredients 

The most interesting thing about Jaljeera is that it is made using spices only. However, I have used raw mangoes here but that is used to replace Amchoor powder.

In regular Jaljeera, we add a lot of amchoor (dried raw mango powder) and lemon juice to the mint coriander paste along with other spices.

Whereas, here we replace dried raw mango powder with fresh raw mangoes. And of course, the taste of fresh raw mangoes is way better (and stronger too) than the dried ones. Plus, we avail the benefits of raw mangoes also.

Therefore, when raw mangoes are available, it is wise to use these in terms of taste, nutrition, and cost (raw mangoes are much cheaper than amchoor).

 

Serving Suggestions

It can be served at any time of the day. It can be served as a beverage to your guests.

Also, you can serve it with Golgappas. Golgappa ka Pani or Pani puri ka Pani is very much like Jaljeera and thus can be easily substituted for it, At times, one avoids having Golgappe ka pani due to the fear of adulteration or infection. In that case, buy Golgappa puris from the market and make your own Jaljeera.

Some more Coolers to beat the heat are:

 

 Step By Step Recipe

  • Wash and peel raw mangoes.
Raw mangoes

 

  • Roughly chop these, add little water and pressure cook for one whistle.
Boiling raw mangoes

 

  • Puree it using a hand blender or mixer.
Pureeing raw mangoes

 

  • Put mint leaves, coriander leaves and a dash of asafoetida in the blender with few ice cubes. Grind it finely.
Making paste of mint and spices

 

  • When raw mango puree cools down completely, then add this mint and spices.
  • Add water.
Preparing Jaljeera
Preparing Jaljeera

 

  • Mix everything nicely and pass it through a strainer. If possible, let it remain like this for an hour or so before straining. This way, flavours are absorbed fully.
  • Chill in the refrigerator.
  • At the time of serving, add boondi.
  • Serve it as a drink or with Golgappas.

Raw Mango Jaljeera

Perfect thirst quencher as well an excellent digestive along with the goodness of raw mangoes, so a must to have in summers.

Keyword Golgappe Ka Pani recipe, How to Make Jaljeera
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Author Samira

Ingredients

  • 250 g Raw Mangoes
  • 50 g Mint leaves
  • 25 g Coriander Leaves
  • 2 or 3 Pieces Green Chillies
  • 1/4" Piece Ginger
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Salt
  • 1 tsp Rock Salt (Kala Namak)
  • Pinch Asafoetida
  • 1 tbsp Lemon Juice
  • 1/4 Cup Boondi

Instructions

  1. Wash and peel raw mangoes.
  2. Roughly chop these, add little water and pressure cook for one whistle.
  3. Mash the pulp using a hand blender or in the mixer.

  4. Grind together mint leaves, coriander leaves, green chillies, ginger and a dash of asafoetida into a fine paste.

  5. Once the raw mango pulp cools down, add mint paste, roasted cumin powder, salt, rock salt and sugar.

  6. Add water. Normally, 250 g of raw mangoes yields 1 litre of Jaljeera.

  7. Mix everything nicely and pass it through a strainer. If possible, let it remain like this for an hour or so before straining. This way, flavours are absorbed fully.

  8. Chill in the refigerator or add lots of ice cubes.

  9. At the time of serving, add lemon juice and boondi.

  10. Serve it as a drink or with Golgappas.

Recipe Notes

  1. Since the raw mangoes are peeled and diced too, therefore, gets boiled in just one whistle.
  2. If using a hand blender then mash it immediately after boiling. If using mixer then let the pulp cool down first.
  3. Grind mint leaves at the time of adding it to the pulp. The mint paste turns black if prepared in advance.
  4. Adjust the quantity of all the ingredients, including water, as per your taste. this is more of a method as to how to make Jaljeera rather than a recipe.
  5. You can store the pulp after adding mint paste, sugar and spices. Store it as it is in the pulp form in the refrigerator and add chilled water at the time of serving.
  6. Though raw mangoes are sour but do not skip the lemon juice. Lemon takes this jaljeera to another level.

Some more Recipes using Raw Mangoes are that are worth trying:

 

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Raw Mango Jaljeera

Perfect thirst quencher as well an excellent digestive along with the goodness of raw mangoes, so a must to have in summers.

Keyword Golgappe Ka Pani recipe, How to Make Jaljeera
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Author Samira

Ingredients

  • 250 g Raw Mangoes
  • 50 g Mint leaves
  • 25 g Coriander Leaves
  • 2 or 3 Pieces Green Chillies
  • 1/4" Piece Ginger
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Salt
  • 1 tsp Rock Salt (Kala Namak)
  • Pinch Asafoetida
  • 1 tbsp Lemon Juice
  • 1/4 Cup Boondi

Instructions

  1. Wash and peel raw mangoes.
  2. Roughly chop these, add little water and pressure cook for one whistle.
  3. Mash the pulp using a hand blender or in the mixer.

  4. Grind together mint leaves, coriander leaves, green chillies, ginger and a dash of asafoetida into a fine paste.

  5. Once the raw mango pulp cools down, add mint paste, roasted cumin powder, salt, rock salt and sugar.

  6. Add water. Normally, 250 g of raw mangoes yields 1 litre of Jaljeera.

  7. Mix everything nicely and pass it through a strainer. If possible, let it remain like this for an hour or so before straining. This way, flavours are absorbed fully.

  8. Chill in the refigerator or add lots of ice cubes.

  9. At the time of serving, add lemon juice and boondi.

  10. Serve it as a drink or with Golgappas.

Recipe Notes

  1. Since the raw mangoes are peeled and diced too, therefore, gets boiled in just one whistle.
  2. If using a hand blender then mash it immediately after boiling. If using mixer then let the pulp cool down first.
  3. Grind mint leaves at the time of adding it to the pulp. The mint paste turns black if prepared in advance.
  4. Adjust the quantity of all the ingredients, including water, as per your taste. this is more of a method as to how to make Jaljeera rather than a recipe.
  5. You can store the pulp after adding mint paste, sugar and spices. Store it as it is in the pulp form in the refrigerator and add chilled water at the time of serving.
  6. Though raw mangoes are sour but do not skip the lemon juice. Lemon takes this jaljeera to another level.