The Many Uses of Unripe Mangoes: Murabba, Chutneys, and Spices

Unripe mango products, achar, chutney, murabba, spices, etc.

We previously highlighted the numerous benefits of the mango tree, and in this blog post, we’ll focus on its unripe fruit, which is often overlooked by garden owners or contractors due to its low value. However, poor and low-income people can derive multiple profits by producing various products from unripe mangoes, which are loved worldwide. These small raw fruits are available for free or at a nominal cost as they drop from the tree, making them an accessible resource. With some effort and modest capital, this home industry can be a useful tool to improve the economic conditions of the poor.

The mango originated in South and Southeast Asia and quickly spread, thriving in its warm climate despite challenges from harmful insects and germs. This region has a long history dating back to ancient times, and the intense heat can negatively impact physical health, making people more susceptible to diseases. To combat this, most of the population, particularly in India, avoids meat and instead eats grains, vegetables, pulses, fruits, and milk. Mango is a natural blessing for the region due to its abundance of energy-rich nutrients and medicinal properties.

From Sour to Sweet: How Unripe Mangoes Can Supercharge Your Health

Unripe mangoes, also known as green mangoes, are a great source of nutrients despite their lack of sweetness compared to ripe mangoes. They contain high levels of essential nutrients such as vitamin C, and dietary fiber, which are great for digestion and weight loss.


Moreover, unripe mangoes are packed with powerful antioxidants and possess anti-inflammatory properties that can protect the body against infections and diseases while reducing inflammation. Additionally, they have a lower glycemic index than ripe mangoes, making them a suitable choice for people with diabetes or those looking to control blood sugar levels.

Consuming unripe mangoes results in slower sugar release into the bloodstream, preventing sudden spikes in blood sugar levels. As a result, they are a healthy snack alternative for individuals with diabetes and help manage insulin levels.

The Raw Mango Chutney

Mangoes have been used in many ways throughout history, including making chutney or curry with raw mangoes that can be served with or without roti. Making chutney is a simple process. First, collect small, unripe mangoes, then peel and separate the skin and seeds. Next, mix the mangoes with onions, green chilies, a few mint leaves, and salt. The mixture can then be blended in a pestle and mortar or blender to create the chutney. This traditional mango chutney is not only easy to make in just a few minutes, but it’s also incredibly delicious and easily digestible.


Utilizing Fallen Unripe Mangoes: Making Sweet and Sour Drink

It takes about 100 to 150 days for mangoes to go from flowering to fruiting, and during this time, unripe fruits may drop from the tree as a natural way to protect the tree from excess weight. Despite this, these fallen fruits can still be used productively, particularly by laborers and underprivileged individuals working in the hot sun, who can turn them into syrup for hydration and cooling. The process involves cleaning and boiling the raw mangoes in water with jaggery or sugar, then grinding the mixture with salt, mint, and cumin, and preserving it once it has cooled. The resulting syrup has a lengthy shelf life and can be mixed with cold water or ice to prevent heatstroke and rehydrate the body.

Amchur – Uses and The Process of Preparing It

Amchur is unripe raw dried mango powder used as spice or condiment in Pakistani foods.

Despite the attention usually given to ripe mangoes, unripe mangoes are equally valuable in terms of their healthy and nutritional properties. Unfortunately, mango orchard owners and contractors tend to prioritize the ripe fruit due to its higher profitability, leaving the unripe mangoes as an untapped resource for the poor. One can obtain these small, unripe mangoes for free or at a low cost and transform them into various products, such as amchur, a commonly used food spice.

The process of making amchur is simple. Raw mangoes, which are very sour, can be processed regardless of their age or type. First, the skin and seed of the fruit are removed, and the unripe fruit is thoroughly cleaned and then dried in the sun for several days. Once completely dried, the fruit is finely ground and packaged for sale.


Amchur adds a tangy and sour taste that can deliver a distinct flavor to various dishes like curries, marinades, and chutneys. It can also serve as a substitute for lemon juice or vinegar to sour the food. Having amchur in your kitchen can prove beneficial if you’re fond of Indian cuisine or want to try new flavors. The spice can enrich the taste profile of many dishes and deliver a unique sourness that other ingredients can’t match.

So, if you haven’t used amchur in your recipes yet, it’s high time to consider it a valuable and flavorsome addition to your spice collection. Especially if you’re keen on exploring Indian and Pakistani cuisine or experimenting with new flavors in your cooking.

Uses of Mango Murabba and a Simple Way to Make It

Traditional healers recommend mango murabba as a nutrient-rich food to treat physical weakness. It is made from raw mango fruit, which has been used as a tonic in traditional medicine since ancient times. According to traditional tabibs, murabba provides energy and strength to the body, helps with digestion, and has a delightful taste. Anyone can make murabba at home using any variety of mango, but the Sindhri mango is considered the best for this purpose. To make this jam, you need to use raw mangoes that have not yet hardened the skin of the seed stone. If you store this jam in a clean glass jar, it can be used for up to one year.

To make mango murabba at home, wash, peel, and grate 600 grams of raw, soft seed stone Sindhri mangoes. Put them in a pan and heat them over low heat. Then, add 500 grams of sugar and mix well. Next, add a teaspoon of lemon juice and half a teaspoon of cardamom powder, and continue cooking the mixture until it thickens and becomes translucent. After that, let it cool down and store it in an airtight container.

Mango Achar

Mango pickle or achar photo, made of unripe raw mango.

Mango pickle or mango achar is a traditional Indian and Pakistani condiment made from unripe mangoes. It is an integral part of Indian and Pakistani cuisine and can be found in almost every household. The pickle is prepared by mixing unripe mangoes with spices, salt, and oil. The mixture is either cooked slowly over low heat until it turns into a thick paste-like consistency or the container jar is placed under the sun for a few days. The pickle can be stored for several months, allowing people to enjoy its unique flavor all year round.

Acknowledgment: The author acknowledges with gratitude the valuable contribution of Mir Altaf Hussain Talpur in the initial research and outline of the article, which formed the basis for the author’s subsequent editing, expansion, and rewriting endeavors. – Mir Atta Muhammad Talpur

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