The mango season is here, and from juice, shakes, and pickles to papad, this seasonal delight is being enjoyed in all forms across India. However, many people are unaware that the seeds of this fruit are also a valued culinary ingredient when used correctly. Traditionally, the inner kernel hidden inside the hard shell is edible and surprisingly versatile when processed properly. Let us explore the lesser-known uses of these seeds, which are often reduced to kitchen waste.
Flour
This is one of the most common and interesting ways of using mango seeds. After removing the hard outer shell, the seeds are dried under the sun and ground into a fine powder. This flour is traditionally mixed with wheat or millet flour to make rotis or flatbreads. It is best enjoyed after blending with regular flour because of the slight bitter undertone. It is rich in fiber and micronutrients, making it a practical addition in small quantities.
Thickening Agent
The seeds can also be used in powder form as a natural thickening agent. According to experts, the kernel powder can be added to curries and stews to enhance texture. It gives dishes a subtle body and a mild, earthy flavor. Traditionally, kernel powder has been used in rural cooking. It also elevates the taste of the dish.
Pickling
Traditionally, mango seeds have also found their way into pickling practices. In some parts of India, the seeds are mixed with oil, salt, and spices, resulting in a unique combination of textures that works well for stuffing parathas and even in masala drinks like sattu sharbat and aam panna.
Roasted Snack
The kernels can also be transformed into a tangy and crunchy snack. All you need to do is slice, dry, and lightly roast the seeds. Season them with salt and spices, and they become a crunchy, earthy snack with a distinctive taste.
Use in Chutney
Another lesser-known way to incorporate mango seed powder is into chutneys. All you need to do is blend a small amount of seed powder along with ingredients like coconut, mint, or tamarind to add thickness and a slightly bitter edge that enhances flavor depth.
